Figure 2.

Changes in RBC linoleic acid and linolenic acid following 6 wk walnut consumption. Mean baseline RBC 18:n2 was 12.3 ± 1.4 and 11.4 ± 2.0 mol % total fatty acids, and 18:n3 was 0.65 ± 0.64 and 0.52 ± 0.28 mol % total fatty acids for 21 and 42 g/d, respectively. Using paired t-tests, P > 0.05 for between group differences; change from baseline: *P = 0.066, **P = 0.022, ***P = 0.068.

McKay et al. Nutrition Journal 2010 9:21   doi:10.1186/1475-2891-9-21
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