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Kaber, G

In contrast, the comparison of the lipid profiles between the HFD group and the HFD + EPA group showed significant increases in EPA, Docosahexaenoic acid (22:6n-3) (DHA), and docosapentaenoate (DPA) (22:5n-3), and significant decreases in stearate and arachidonate (20:4n-6) in the latter group (Table 3)

In that study, energy intake was not balanced between study groups but the links between BCAA catabolism and lipid oxidation reviewed here would suggest that the difference might not be due to caloric content of the two foods alone

Measures of digit span and verbal rehearsal speed in deaf children after more than 10 years of cochlear implantation

The liver is the home of TMA processing