“…In humans, the coefficient of digestibility of the most common vegetable oils in 97-98%. Only hydrogenated oils, comprising high amounts of saturated and isomeric fatty acids, have lower coefficients (Deuel, 1955 (Deuel, 1955 (Brockerhoff et al, 1968 (Chen et al, 1985;Carlier et al, 1991) (Kinsella, 1991). Secondly, the L-FABP (liver-fatty acid binding protein) present in enterocytes, contrary to the I-FABP (intestinal-FABP), might exhibit higher affinity for PUFA than for others (Lowe et al, 1987) (Sprecher, 1981).…”