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P : S = polyunsaturates : saturates; M : S = monounsaturates : saturates.

Source: Modified from Simopoulos and Salem, 1992.

Note: The eggs were hard-boiled, and their fatty acid composition and lipid content were assessed as described elsewhere (Simopoulos and Salem, 1989). Greek eggs, free-ranging chickens; supermarket eggs, standard US Department of Agriculture eggs found in US supermarkets; fish meal eggs, main source of fatty acids provided by fish meal and whole soybeans; flax eggs, main source of fatty acids provided by flax flour.

olive oil instead of corn and safflower oils. In the past 20 yr, the ratio changed from 10 : 1 to 15 : 1 in England and northern Europe. The shift in the decrease in omega-3 fatty acid intake is reflected in the declining concentrations of DHA and rising concentrations of LA in human milk (Sanders, 2000). The traditional diet of Greece prior to 1960 had a ratio of total omega-6 : omega-3 fatty acids of 1-2 : 1 (Simopoulos 1999b; Simopoulos and Sidossis, 2000). In general, there are a few reliable estimates of the intake of longer chain omega-3 PUFA.

Table 7

Fatty Acid Content of Various Cheeses (per 100 g Edible Portion)

Table 7

Fatty Acid Content of Various Cheeses (per 100 g Edible Portion)

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