Table 1 |
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|
Dietary fatty acids at baseline and after the 2-wk diet intervention for participants randomized to omnivorous, fish, or vegetarian dietsa |
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|
Omnivorous diet |
Fish diet |
Vegetarian diet |
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|
Baseline |
Week 2 |
Baseline |
Week 2 |
Baseline |
Week 2 |
P |
|
|
|
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|
α linolenic, g |
0.37 (0.68) |
0.44 (0.79) |
0.79 (0.89) |
0.28 (0.81) |
0.58 (0.70) |
0.38 (0.50) |
0.874 |
|
Eicosa-pentaenoic, g |
0.06 (0.10) |
0.09 (0.12) |
0.10 (0.13) |
0.23 (0.26)b |
0.06 (0.10) |
0.00 (0.00)bc |
.001 |
|
Docosa-hexaenoic, g |
0.12 (0.15) |
0.12 (0.17) |
0.19 (0.25) |
0.36 (0.37)b |
0.09 (0.13) |
0.00 (0.00)bc |
.001 |
|
Total n-3, g |
0.69 (0.88) |
0.61 (0.85) |
1.10 (0.74) |
1.11 (1.48) |
0.73 (0.60) |
0.39 (0.50) |
.065 |
|
Linolenic, g |
4.29 (4.49) |
3.54 (4.48) |
6.49 (6.85) |
5.53 (7.49) |
4.63 (4.08) |
4.69 (4.72) |
.790 |
|
Arachidonic, g |
0.12 (0.12) |
0.08 (0.12) |
0.14 (0.07) |
0.08 (0.11) |
0.10 (0.06) |
0.00 (0.00)bc |
.001 |
|
Total n-6, g |
5.63 (3.78) |
4.21 (4.49) |
6.77 (6.95) |
5.71 (7.11) |
5.03 (4.64) |
4.70 (5.05) |
.821 |
|
Saturated, g |
10.44 (7.92) |
9.69 (10.22) |
13.15 (9.86) |
7.56 (8.72) |
14.66 (12.36) |
8.44 (9.99) |
.173 |
|
Total fatty acids, g |
29.78 (13.79) |
30.12 (25.73) |
39.52 (34.8) |
30.64 (31.59) |
38.40 (28.45) |
22.86 (23.86) |
.278 |
|
n-6/n-3* |
7.32 (5.21) |
7.50 (5.67) |
6.76 (5.63) |
3.99 (6.21) |
7.88 (2.12) |
14.55 (10.60)bc |
.001 |
|
|
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|
a Data are median (IQR); P value for 2-wk change in scores by group (Kruskal Wallis test) b Change from baseline significantly greater for vegetarian diet than for omnivorous diet c Change from baseline significantly greater for vegetarian diet than for fish diet * LA + AA/ALA + EPA + DHA |
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|
Beezhold and Johnston Nutrition Journal 2012 11:9 doi:10.1186/1475-2891-11-9 |
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