Table 4

Serum inflammatory markers after each of the three dietary treatments
DIET TREATMENTS
Inflammatory marker Standard egg (control) n-3 FA enriched egg Walnut Global P-value1
TNF-α2 (pg/mL) 0.33 (0.15, 0.72) 0.30 (0.14, 0.65) 0.32 (0.15, 0.69) 0.30
E-selectin2 (ng/mL) 0.79 (0.55, 1.12) 0.72 (0.51, 1.02) 0.77 (0.55, 1.10) 0.43
IL-12 (pg/mL) 3.10 (2.52, 3.82) 3.19 (2.60. 3.92) 2.99 (2.43, 3.67) 0.71
IL-62 (pg/mL) 0.89 (0.66, 1.19) 0.97 (0.72, 1.29) 0.79 (0.59, 1.06) 0.23
sICAM3 (ng/mL) 9.13 (8.20, 10.06) 9.42 (8.79, 10.05) 9.78 (8.84, 10.73) 0.81
hs-CRP3 (ng/mL) 1.95 (1.39, 2.51) 2.64 (1.33, 3.96) 2.36 (1.31, 3.42) 0.75

1Global P-value for significant difference among treatments.

2P-values were determined by using mixed linear models, adjusting for subject and period effects, on log-transformed data. Results are least square means and 95% CIs after back-transformation.

3P-values determined by using Friedman’s chi-squared test.: TNF-α-Tumor necrosis factor-α; IL-Interleukin; sICAM-Soluble intracellular adhesion molecule; hs-CRP-High sensitivity c-reactive protein.

Burns-Whitmore et al.

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

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