Omega-6 fatty acids A0EVT Core term * RPC Derivatives/ ingredients **

The group includes Omega-6 fatty acids used as fortifying agents. Omega-6 fatty acids (also referred to as n-6 fatty acids) are a family of polyunsaturated fatty acids that have in common a final carbon-carbon double bond in the n-6 position, that is, the sixth bond, counting from the methyl end. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.

Core term (Level of detail)

A standard food term, suitable as a base term in a FoodEx2 code. ↩

RPC Derivatives/ ingredients (Type of Term)

A food made from a single commodity by a process that changes its nature, such as flour from grain or oil from seeds. ↩

Implicit facet descriptors *

Facet descriptor

Implicit facet descriptors are characteristics a food already implies, so they are left out of its FoodEx2 code. For example, "smoked salmon" (A02KF) implies the facet descriptor "smoking" (F28.A07JV); because the term itself already conveys it, it is not added to the code. ↩

Narrower terms

These are child terms of the current term, "Omega-6 fatty acids".

Omega-6 fatty acids has no narrower terms in All Lists.

Sibling terms

Other terms sharing the same "Special fatty acids" parent term.

Record metadata

Status
APPROVED
Version
8.1
Valid from
16 Mar 2015, 23:19
Valid to
-
Last update
15 Apr 2017, 16:24