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Comparison of the fatty acid composition (per cent of total fatty acids) in serum phospholipids between the Mediterranean Diet (MD) group and the Control Diet (CD) group. |
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| MD group (n = 26) |
CD group (n = 25) |
P-value* |
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|
|
|
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| Time (weeks after dietary shift) |
Time (weeks after start of study) |
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| 0 |
3 |
12 |
0 |
3 |
12 |
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|
|
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| 16:0 |
28.3 (23.6–31.0) |
29.0 (24.6–32.2) |
27.8 (25.3–31.3) |
28.9 (27.2–31.7) |
29.4 (27.1–32.3) |
29.8 (26.6–32.1) |
0.797 |
| 18:0 |
14.5 (13.1–15.2) |
13.7 (12.2–15.3) |
13.7 (12.4–15.7) |
15.0 (13.2–17.1) |
14.6 (13.3–16.5) |
15.0 (13.3–17.0) |
0.584 |
| 20:0 |
0.0 (0.0–0.1) |
0.0 (0.0–0.2) |
0.0 (0.0–0.3)† |
0.0 (0.0–0.2) |
0.0 (0.0–0.2) |
0.0 (0.0–0.2) |
0.100 |
| 24:0 |
1.4 (1.0–2.2) |
1.4 (1.0–1.9) |
1.6 (1.1–2.0) |
1.4 (1.0–1.6) |
1.1 (0.8–1.7) |
1.3 (0.8–1.8) |
0.959 |
| Total saturated fatty acids |
44.0 (39.1–46.8) |
44.7 (37.8–48.3) |
43.9 (39.6–49.4) |
45.6 (41.4–49.9) |
45.6 (41.1–49.1) |
46.0 (42.7–49.9) |
0.705 |
| 16:1n-7 |
0.8 (0.6–0.9) |
0.7 (0.6–0.8) |
0.8 (0.6–0.9) |
0.7 (0.6–1.1) |
0.8 (0.6–0.9) |
0.8 (0.6–1.0) |
0.339 |
| 18:1n-7 |
1.7 (1.3–1.8) |
2.0 (1.4–2.2) |
1.8 (1.6–2.0) |
1.7 (1.3–1.9) |
1.7 (1.5–2.1) |
1.8 (1.5–2.0) |
0.557 |
| 18:1n-9 |
9.9 (8.2–10.9) |
9.7 (8.3–11.2) |
9.4 (7.3–10.6) |
10.2 (8.3–11.1) |
10.6 (8.9–11.5) |
10.9 (8.3–11.5) |
0.087 |
| 22:1n-11 |
0.6 (0.2–1.6) |
0.6 (0.2–1.5) |
0.8 (0.8–1.8) |
0.6 (0.0–1.3) |
0.3 (0.0–1.0) |
0.6 (0.0–1.1) |
0.356 |
| Total monounsaturated fatty acids |
13.1 (11.4–13.8) |
12.8 (11.2–14.6) |
12.6 (11.3–13.8) |
13.3 (11.8–14.4) |
13.6 (11.6–14.7) |
13.9 (11.4–15.0) |
0.207 |
| 18:2n-6 |
16.7 (11.5–19.9) |
16.5 (10.7–18.6) |
14.4 (11.0–16.9) |
16.0 (12.5–19.2) |
16.7 (12.8–18.1) |
17.0 (13.5–19.5) |
0.044 |
| 20:2n-6 |
0.4 (0.2–0.7) |
0.3 (0.2–0.5) |
0.4 (0.2–0.6) |
0.3 (0.2–0.5) |
0.3 (0.2–0.5) |
0.4 (0.3–0.6) |
0.458 |
| 20:3n-6 |
2.6 (1.8–3.2) |
2.5 (1.7–3.0) |
2.2 (1.6–2.6)‡ |
2.1 (1.5–3.1) |
2.2 (1.7–2.8) |
2.4 (1.8–3.1) |
0.003 |
| 20:4n-6 |
6.9 (5.0–7.7) |
6.8 (4.8–8.2) |
6.6 (4.1–8.0) |
5.9 (4.1–9.8) |
6.6 (4.2–8.5) |
6.5 (4.8–8.7) |
0.144 |
| Total n-6 fatty acids |
25.2 (18.9–30.7) |
26.8 (17.5–30.0) |
23.8 (17.6–28.3)† |
24.4 (18.4–32.2) |
25.1 (19.3–29.9) |
25.2 (21.5–30.5) |
0.008 |
| 18:3n-3 |
0.3 (0.0–0.4) |
0.2 (0.0–0.4) |
0.4 (0.0–0.4) |
0.3 (0.2–0.4) |
0.3 (0.1–0.5) |
0.3 (0.0–0.5) |
0.395 |
| 20:5n-3 |
1.4 (1.1–1.8) |
1.8 (1.1–2.8) |
2.1 (1.4–3.3)§ |
1.1 (1.0–1.5) |
1.1 (1.0–1.7) |
1.1 (0.9–1.4) |
<0.001 |
| 22:5n-3 |
0.7 (0.2–1.7) |
0.6 (0.2–1.4) |
0.8 (0.2–1.7) |
0.5 (0.2–1.3) |
0.6 (0.2–1.0) |
0.6 (0.3–1.0) |
0.395 |
| 22:6n-3 |
3.9 (2.2–4.8) |
4.2 (3.1–6.6) |
5.0 (2.5–7.2)§ |
3.0 (1.5–4.3) |
3.5 (1.7–4.2) |
3.0 (2.2–4.5) |
<0.001 |
| Total n-3 fatty acids |
6.1 (5.2–7.4) |
7.3 (5.3–10.0) |
8.6 (6.0–11.7)§ |
5.2 (4.3–7.0) |
4.9 (3.7–6.4) |
5.2 (3.8–7.0) |
0.001 |
| n-6:n-3 ratio |
4.2 (3.0–5.6) |
3.1 (2.7–3.7) |
2.5 (2.1–3.5)‡ |
4.6 (3.6–5.6) |
4.4 (3.4–5.6) |
4.9 (4.1–5.6) |
0.002 |
| Total polyunsaturated fatty acids |
32.7 (25.9–38.4) |
33.5 (24.4–40.1) |
32.4 (22.7–39.0) |
29.3 (22.3–37.5) |
31.0 (24.0–36.6) |
30.9 (25.7–37.4) |
0.072 |
|
Data are presented as medians (25th–75th percentiles). *The p-values refer to differences between the MD- and the CD group concerning the change from baseline to week 12. Differences between the groups were analyzed with the Mann-Whitney U test. Statistically significant change from baseline to week 12: †p < 0.05, ‡p < 0.01, §p < 0.001. Within-group differences in week 12 compared to baseline were evaluated by the Wilcoxon signed ranks test. | |||||||
Hagfors et al. Nutrition & Metabolism 2005 2:26 doi:10.1186/1743-7075-2-26 |
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