Summary
The fatty acid (FA) composition of subcutaneous fat (SCF) was analyzed in 47 German adults. No influences of sex or age on the FA status of the probands could be detected. SCF consisted mainly of monoenoic fatty acids. Linoleic acid was the major polyunsaturated fatty acid. Linoleic acid metabolites were found in small quantities only. In comparison to the results of studies in the USA and the Netherlands the FA composition of SCF in German probands was characterized by lower levels of linoleic acid and higher contents of palmitic acid. The trans-FA content was similar to that in Dutch women, but lower than in American male probands. However, in evaluating the differences in the FA composition of SCF in different countries, it has to be noted that there are wide ranges in the proportions of the major FA in all populations studied.
Zusammenfassung
In der vorliegenden Studie wurde die Fettsäurenkomposition des subkutanen Fettgewebes (SCF) von 47 deutschen Erwachsenen analysiert. Es zeigte sich kein Zusammenhang zwischen dem Alter bzw. Geschlecht der Probanden und dem Fettsäurenstatus. Monoene bildeten den Hauptanteil der Fettsäuren (FA) im SCF. Linolsäure war die wichtigste mehrfach ungesättigte Fettsäure. Linolsäuremetaboliten wurden nur in geringen Mengen gefunden. Im Vergleich zu den Ergebnissen von Studien in den USA und den Niederlanden ist die FA-Zusammensetzung des SCF bei deutschen Probanden durch geringere Anteile von Linolsäure und höhere Anteile von Palmitinsäure gekennzeichnet. Der Gehalt an trans-FA entspricht dem, der bei Frauen in den Niederlanden gefunden wurde, er ist jedoch deutlich niedriger als bei amerikanischen Männern. In der Beurteilung der Unterschiede in der Fettsäurenkomposition des SCF in verschiedenen Ländern sollte jedoch berücksichtigt werden, daß die Anteile der wichtigsten FA in allen untersuchten Populationen eine große interindividuelle Schwankungsbreite zeigten.
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Leichsenring, M., Hardenack, M. & Laryea, M.D. The fatty acid composition of subcutaneous fat in German adults. Z Ernährungswiss 31, 130–137 (1992). https://doi.org/10.1007/BF01623071
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DOI: https://doi.org/10.1007/BF01623071