Table 2.
Variation in nutritional variables during the study within each treatment group and between treatment groups.
| Variable | n-3 PUFA Group | Placebo Group | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Baseline t = 0 |
Final t = 4 |
p-Value a | Δ | Baseline t = 0 |
Final t = 4 |
p-Value a | Δ | p-Value b | q-Value c | |
| Energy (kcal) | 2555 ± 760 | 1590.7 ± 264 | 0.010 | −964 ± 685 | 2148 ± 888 | 1597.5 ± 431 | 0.043 | −550 ± 880 | 0.297 | 0.571 |
| Protein (%) | 17.0 ± 3.4 | 20.8 ± 2.3 | 0.077 | 3.7 ± 4.6 | 18.2 ± 2.7 | 18.7 ± 3.1 | 0.557 | 0.4 ± 2.8 | 0.065 | 0.406 |
| Carbohydrates (%) | 48.7 ± 11.3 | 46.0 ± 2.8 | 0.612 | −2.6 ± 13.2 | 42.3 ± 8.7 | 40.8 ± 5.0 | 0.484 | −1.5 ± 7.5 | 0.803 | 0.933 |
| Lipids (%) | 35.8 ± 8.5 | 35.5 ± 4.3 | 0.947 | −0.3 ± 12.4 | 39.4 ± 7.9 | 43.4 ± 5.6 | 0.120 | 4.04 ± 8.7 | 0.368 | 0.634 |
| SFAs (%) | 12.2 ± 4.6 | 10.3 ± 1.6 | 0.345 | −1.8 ± 4.8 | 14.0 ± 3.8 | 12.5 ± 2.0 | 0.230 | −1.4 ± 4.1 | 0.840 | 0.933 |
| MUFAs (%) | 11.9 ± 3.4 | 12.8 ± 2.9 | 0.713 | 0.8 ± 5.9 | 14.1 ± 4.1 | 16.4 ± 4.2 | 0.192 | 2.2 ± 5.9 | 0.618 | 0.858 |
| PUFAs (%) | 3.4 ± 1.5 | 8.1 ± 3.0 | 0.015 | 4.6 ± 3.6 | 2.8 ± 1.4 | 10.1 ± 2.0 | <0.001 | 7.2 ± 2.7 | 0.088 | 0.425 |
| Cholesterol (mg) | 396.3 ± 230.2 | 330.4 ± 115.0 | 0.532 | −65 ± 262 | 442.4 ± 229.5 | 281.9 ± 101.1 | 0.058 | −160 ± 275 | 0.466 | 0.706 |
| Linoleic LA (g) | 21.2 ± 14.6 | 12.1 ± 4.9 | 0.163 | −9.1 ± 15.1 | 14.1 ± 10.0 | 15.7 ± 5.5 | 0.663 | 1.5 ± 12.7 | 0.111 | 0.426 |
| 20:4 AA (g) | 0.1 ± 0.1 | 0.1 ± 0.06 | 0.856 | −0.009 ± 0.1 | 0.1 ± 0.05 | 0.2 ± 0.1 | 0.085 | −0.06 ± 0.1 | 0.091 | 0.425 |
| Linolenic ALA (g) | 1.7 ± 0.7 | 1.3 ± 0.7 | 0.352 | −0.4 ± 1.1 | 1.3 ± 0.6 | 1.5 ± 0.8 | 319 | 0.2 ± 1.0 | 0.158 | 0.535 |
| EPA (g) | 0.02 ± 0.04 | 0.06 ± 0.06 | 0.186 | 0.04 ± 0.07 | 0.02 ± 0.05 | 0.1 ± 0.1 | 0.016 | 0.1 ± 0.1 | 0.282 | 0.571 |
| DHA (g) | 0.06 ± 0.04 | 0.1 ± 0.09 | 0.141 | 0.08 ± 0.1 | 0.05 ± 0.04 | 0.2 ± 0.1 | 0.003 | 0.2 ± 0.2 | 0.195 | 0.541 |
| 22:5 DPA (g) | 0.02 ± 0.01 | 0.02 ± 0.01 | 0.185 | 0.005 ± 0.01 | 0.01 ± 0.01 | 0.02 ± 0.01 | 0.126 | 0.01 ± 0.02 | 0.596 | 0.851 |
| n6:n3 PUFA ratio | 14:1 | 9:1 | 0.480 | −5:1 | 12:1 | 10:1 | 0.282 | −2:1 | ||
| tFAs (g) | 0.7 ± 0.7 | 0.3 ± 0.3 | 0.210 | −0.3 ± 0.6 | 0.6 ± 0.7 | 0.1 ± 0.1 | 0.051 | −0.4 ± 0.7 | 0.840 | 0.933 |
| Total sugar (g) | 97.0 ± 38.2 | 58.6 ± 17.1 | 0.047 | −38.3 ± 40.7 | 80.5 ± 54.1 | 58.2 ± 21.4 | 0.100 | −22.3 ± 45 | 0.444 | 0.693 |
SFA: saturated fatty acids, MUFAs: monounsaturated fatty acids, PUFAs: polyunsaturated fatty acids, AA: arachidonic acid, EPA: eicosapentaenoic acid, DHA: docosahexaenoic acid, DPA: docosapentaenoic acid, tFAs: trans fatty acids. Δ: final baseline data for all dietary variables. Data expressed in mean ± standard deviation (SD). t = 0 (time 0, baseline of the study), t = 4 (4 months, end of the study). a The intragroup comparisons (baseline vs. final) were performed with the paired Student’s t-test. b Delta comparisons between groups (intergroup) were analyzed with the independent Student’s t-test. c The q-values (intergroup) were adjusted with the Benjamini and Hochberg method to control for false-discovery rate. Data for fatty acid intake exclude intake from the capsules.