Table 2.

Effect of low polyphenol OO v. high polyphenol OO on mean changes in serum lipids

(Mean values with their standard error of the means; 95 % confidence intervals)

Biomarker	Baseline		Follow-up		Change (time-effect)	95 % CI	Treatment × time interaction
	Mean	sem	Mean	sem			P
TAG (mmol/l)
Low polyphenol OO (n 50)	0·97	0·07	0·89	0·09	−0·08	−0·21, 0·05	0·425
High polyphenol OO (n 50)	0·92	0·07	0·91	0·09	−0·01	−0·14, 0·12
Treatment × effect P-value	0·613		0·860
Total cholesterol (mmol/l)
Low polyphenol OO (n 50)	5·01	0·13	5·08	0·13	0·08	−0·11, 0·27	0·856
High polyphenol OO (n 50)	5·09	0·13	5·14	0·13	0·05	−0·14, 0·24
Treatment × effect P-value	0·646		0·749
HDL-cholesterol (mmol/l)
Low polyphenol OO (n 50)	1·57	0·05	1·70	0·05	0·13**	0·04, 0·22	0·650
High polyphenol OO (n 50)	1·56	0·05	1·66	0·05	0·10*	0·02, 0·19
Treatment × effect P-value	0·927		0·627
LDL-cholesterol (mmol/l)
Low polyphenol OO (n 50)	3·01	0·11	3·04	0·11	0·03	−0·11, 0·16	0·256
High polyphenol OO (n 50)	3·05	0·11	3·19	0·11	0·14*	0·001, 0·28
Treatment × effect P-value	0·795		0·330

OO, olive oil.

All statistical analyses were adjusted for sex and age.

^*Indicates statistical significance (P < 0.05).