Saturation index

nutritional

$$\frac{C14:0+C16:0+C18:0}{\sum MUFA+\sum PUFA}$$

Abbreviations

• SI
• IS

Synonyms

• Index of saturation

Description

Represents the saturation index, which evaluates the relationship between specific saturated fatty acids (myristic C14:0, palmitic C16:0, and stearic C18:0) and the total amount of unsaturated fatty acids (both monounsaturated and polyunsaturated).

From a nutritional point of view, the SI value should be as low as possible. This index serves as a straightforward indicator of the overall saturation level of the lipids in a food product. A lower SI value suggests better nutritional properties and higher lipid quality, as it reflects a higher proportion of beneficial unsaturated fatty acids relative to saturated ones. Diets with a lower saturation index are generally recommended to maintain cardiovascular health and reduce the risk of related diseases.

References

• Ulbricht et al., 1991