Table 2.
Distribution of serum fatty acids in the two cohorts
| Name | All | Survivors | Non-survivors | P |
|---|---|---|---|---|
| Unsaturated fatty acids (µmol/L) | ||||
| Myristoleic acid (14:1 n-5) | 6.0 (3.3, 10.0) | 6.0 (3.3, 10.0) | 6.0 (3.3, 10.0) | 0.745 |
| Palmitoleic acid (16:1 n-7) | 199.0 (135.0, 298.0) | 197.0 (133.0, 295.3) | 228.0 (151.5, 320.0) | 0.002 |
| cis-Vaccenic acid (18:1 n-7) | 141.0 (11.05, 177.0) | 140.0 (114.0, 175.0) | 156.0 (126.5, 194.0) | < 0.001 |
| Oleic acid (18:1 n-9) | 1930.0 (1550.0, 2500.0) | 1920.0 (1540, 2480) | 2110.0 (168.0, 2670.0) | < 0.001 |
| Eicosenoic acid (20:1 n-9) | 13.0 (10.1, 16.9) | 13.0 (10.0, 16.6) | 14.0 (11.0, 18.1) | < 0.001 |
| Nervonic acid (24:1 n-9) | 86.3 (73.0, 102.0) | 86.0 (73.0, 102.0) | 87.2 (73.0, 104.0) | 0.578 |
| Linoleic acid (18:2 n-6) | 3480.0 (2960.0, 4070.0) | 3500.0 (2970.0, 4080.0) | 3340.0 (2735.0, 3985.0) | 0.002 |
| α-Linolenic acid (18:3 n-3) | 77.0 (56.6, 107.0) | 77.0 (57.0, 106.3) | 76.2 (54.9, 111.0) | 0.701 |
| γ-Linolenic acid (18:3 n-6) | 51.0 (35.8, 73.0) | 51.0 (35.4, 73.0) | 53.0 (38.9, 76.9) | 0.085 |
| Stearidonic acid (18:4 n-3) | 3.0 (2.0, 5.0) | 3.0 (2.0, 5.0) | 3.0 (2.0, 5.0) | 0.035 |
| Eicosadienoic acid (20:2 n-6) | 21.7 (17.6, 27.2) | 21.6 (17.5, 27.0) | 22.0 (18.0, 28.9) | 0.121 |
| Dihomo-γ-Linolenic acid (20:3 n-6) | 151.0 (117.0, 194.0) | 151.0 (117.0, 194.0) | 147.0 (112.5, 190.0) | 0.232 |
| Eicosatrienoic acid (20:3 n-9) | 7.0 (5.0, 9.4) | 6.8 (4.9, 9.1) | 8.0 (5.2,8.0) | < 0.001 |
| Arachidonic acid (20:4 n-6) | 823.0 (673.0, 1010.0) | 820.0 (673.0, 1000.0) | 864.0 (712.0, 1050.0) | 0.004 |
| Eicosapentaenoic acid (20:5 n-3) | 50.7 (33.9, 79.0) | 50.6 (33.1, 78.8) | 52.5 (36.6, 82.8) | 0.100 |
| Docosatetraenoic acid (22:4 n-6) | 25.3 (20.0, 32.5) | 25.0 (20.0, 32.1) | 27.8 (21.5, 34.4) | < 0.001 |
| Docosapentaenoic acid (22:5 n-3) | 48.7 (38.6, 62.0) | 48.2 (38.2, 61.0) | 52.0 (41.5, 65.6) | < 0.001 |
| Docosapentaenoic acid (22:5 n-6) | 19.7 (15.0, 25.9) | 19.5 (14.9, 25.6) | 20.2 (15.0, 26.7) | 0.059 |
| Docosahexaenoic acid (22:6 n-3) | 144.0 (109.0, 199.0) | 143.0 (109.0, 198.3) | 149.0 (107.5, 199.5) | 0.537 |
| Saturated fatty acids (µmol/L) | ||||
| Capric acid (10:0) | 1.7 (1.1, 2.9) | 1.7 (1.1, 2.8) | 1.9 (1.1, 3.0) | 0.009 |
| Lauric acid (12:0) | 7.3 (4.8, 13.0) | 7.3 (4.8, 12.8) | 7.9 (5.0, 14.7) | 0.295 |
| Myristic acid (14:0) | 105.0 (72.0, 157.0) | 105.0 (72.0, 157.0) | 104.0 (73.7, 153.0) | 0.790 |
| Pentadecanoic acid (15:0) | 21.0 (16.0, 27.7) | 21.0 (16.0, 27.5) | 22.0 (16.0, 28.3) | 0.358 |
| Palmitic acid (16:0) | 2630.0 (2160.0, 3230.0) | 2620.0 (2160.0, 3220.0) | 2730.0 (2240.0, 3360.0) | 0.020 |
| Margaric acid (17:0) | 29.0 (24.0, 35.3) | 29.0 (24.0, 35.1) | 31.0 (25.4, 37.3) | 0.003 |
| Stearic acid (18:0) | 644.0 (550.0, 760.0) | 643.0 (549.0, 760.0) | 653.0 (552.0, 769.0) | 0.353 |
| Arachidic acid (20:0) | 23.0 (19.8, 26.6) | 23.0 (19.9, 26.6) | 22.0 (19.3, 26.6) | 0.120 |
| Docosanoic acid (22:0) | 64.8 (55.0, 76.0) | 65.0 (55.1, 76.0) | 61.2 (49.3, 73.1) | < 0.001 |
| Tricosanoic acid (23:0) | 28.0 (23.3, 33.0) | 28.0 (23.6, 33.0) | 26.3 (21.0, 31.4) | < 0.001 |
| Lignoceric acid (24:0) | 55.0 (46.8, 65.0) | 55.9 (47.0, 65.2) | 51.0 (41.0, 62.5) | < 0.001 |