Table 3

Serum lipids and lipoproteins before and after each of the three dietary treatments
DIET TREATMENTS
Standard egg (control) n-3 FA enriched egg Walnut Global P Value3
Lipid variable1 Baseline End2 Baseline End Baseline End
Cholesterol(s)
Total (mmol/L) 4.79 5.09 4.62 4.96 4.79 4.77 <0.0348
(4.67, 4.91) (4.92, 5.26)a (4.50, 4.74) (4.79, 5.12)ab (4.67, 4.92) (4.60, 4.94)b
HDL4 (mmol/L) 1.29 1.33 1.27 1.30 1.28 1.31 0.7736
(1.17, 1.41) (1.25, 1.41) (1.15, 1.40) (1.23, 1.38) (1.15, 1.40) (1.23, 1.39)
LDL (mmol/L) 2.75 3.03 2.63 2.96 2.81 2.86 0.2866
(2.63, 2.87) (2.87, 3.19) (2.50, 2.75) (2.80, 3.12) (2.69, 2.94) (2.70, 3.02)
LDL:HDL 2.13 2.31 2.06 2.32 2.20 2.19 0.1432
(2.03, 2.25) (2.19, 2.43) (1.97, 2.18) (2.20, 2.44) (2.00, 2.40) (2.07, 2.31)
  Total cholesterol:HDL 3.71 3.86 3.63 3.84 3.76 3.64 <0.0136
(3.48, 4.00) (3.72, 4.00)a (3.40, 3.91) (3.70, 3.98)a (3.51, 4.05) (3.50, 3.79)b
Triacylglycerides4 (mmol/L) 1.15 1.12 1.13 0.97 1.13 0.92 <0.0434
(1.10, 1.21) (1.00, 1.26)a (1.07, 1.18) (0.87, 1.08)ab (1.07, 1.18) (0.83, 1.03)b
Apolipoprotein A (g/L) 1.54 1.62 1.56 1.59 1.57 1.59 0.6416
(1.49, 1.59) (1.57, 1.67) (1.51, 1.61) (1.53, 1.64) (1.53, 1.62) (1.54, 1.64)
Apolipoprotein B (g/L) 0.84 0.94 0.82 0.89 0.89 0.86 <0.0211
(0.77, 0.91) (0.90, 0.98)a (0.77, 0.87) (0.85, 0.93)ab (0.82, 0.96) (0.82, 0.90)b
Triacylglycerides: Apo B4 1.37 1.10 1.38 1.02 1.27 1.01 0.4541
(1.33, 1.43) (0.99, 1.22) (1.36, 1.39) (0.91, 1.13) (1.23, 1.31) (0.91, 1.12)
Apo B: Apo A 0.55 0.59 0.52 0.56 0.57 0.54 0.0527
(0.52, 0.57) (0.56, 0.62) (0.51, 0.54) (0.54, 0.59) (0.54, 0.59) (0.51, 0.57)

1Values within a row with different superscript letters are significantly different, P < 0.05. All results are presented as geometric mean and 95% CI.

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 performed after log-transformation. Results have been transformed back into original units and presented as geometric mean and 95% CI.

Burns-Whitmore et al.

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

Open Data