Table 2

Fatty acid composition of erythrocyte membranes before and after each of the three dietary treatments
DIET TREATMENTS
Fatty acid1 Standard egg (control) N-3 fatty acid enriched egg Walnut Global P value3
μg/mole% Baseline End2 Baseline End2 Baseline End2
Saturated 41.1 41.0 40.9 40.9 41.4 41.2 0.9579
(40.7, 41.5) (40.2, 41.9) (40.5, 41.3) (39.7, 42.1) (40.8, 42.0) (40.0, 42.3)
Trans4 0.05 0.02 0 .06 0.03 0 .06 0.03 0.5076
(0.04, 0.06) (0.01, 0.03) (0.04, 0.08) (0.02, 0.06) (0.05, 0.07) (0.02, 0.05)
Monounsaturated 15.1 15.3 15.4 15.4 14.9 14.4 <0.0003
(14.8, 15.4) (14.8, 15.7)a (15.2, 15.7) (15.0, 15.9)a (15.2, 14.6) (13.9, 14.8)b
Polyunsaturated 36.3 35.6 35.6 35.8 36.1 36.0 0.1761
(35.9, 36.7) (34.8, 36.4) (35.3, 35.9) (35.0, 36.7) (34.5, 36.5) (35.8, 37.4)
  n-6 (total) 30.4 29.7 29.8 29.7 30.0 30.5 0.2880
(30.1, 30.7) (29.1, 30.4) (29.4, 30.2) (28.7, 30.6) (29. 6, 30.4) (29.6, 31.5)
  Linoleic 11.5 10.9 11.3 10.8 11.4 11.9 <0.0001
(11.3, 11.7) (10.5, 11.3)a (11.0, 11.6) (10.4, 11.3)a (11.1, 11.7) (11.5, 12.3)b
  Arachidonic 13.6 13.4 13.2 13.6 13.3 13.4 0.7111
(13.3, 13.9) (13.0, 13.7) (12.9, 13.5) (13.2, 13.9) (13.02, 13.6) (13.0, 13.7)
  n-3 (total) 5.7 5.68 5.6 5.97 6.0 5.79 0.0903
(5.5, 5.9) (5.48, 5.88) (5.4, 5.8) (5.76, 6.17) (5.76, 6.24) (5.59, 5.98)
  α-Linolenic 0 .14 0.14 0.13 0.15 0.18 0.19 <0.0000
(0.13, 0.15) (0.12, 0.16)a (0.12, 0.14) (0.13, 0.16)a (0.17, 0.19) (0.18, 0.20)b
  EPA5 0.28 0.34 0.31 0.30 0.30 0.31 0.1824
(0.25, 0.31) (0.31, 0.38) (0.29, 0.33) (0.26, 0.33) (0.27, 0.33) (0.27, 0.34)
  DHA5 2.79 2.90 2.72 3.15 3.12 2.71 <0.0015
(2.64, 2.94) (2.74, 3.05)b (2.57, 2.87) (3.00, 3.32)a (2.90, 3.34) (2.55, 2.87)b

1N = 18. Fatty acid values are presented in least square means with 95% confidence intervals. Values within a row with different superscript letters are significantly different, P < 0.05.

2End values are baseline-adjusted according to the method of Kenward and Roger.

3Mixed effects model, controlling for treatment and period effect, adjusted for multiple comparisons using Tukey-Kramer.

4Analysis was performed after log-transformation. Results were transformed back into original units and are presented as geometric mean and CI.

5EPA = eicosapentaenoic acid; DHA = docosahexaenoic acid.

Burns-Whitmore et al.

Burns-Whitmore et al. Nutrition Journal 2014 13:29   doi:10.1186/1475-2891-13-29

Open Data