. 2015 May 29;17(2):168–176. doi: 10.5853/jos.2015.17.2.168

Table 2. The relationship between fatty acids composition and stroke severity on admission (National Institute of Health Stroke Scale score)^*.

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^*Linear regression analysis with National Institute of Health Stroke Scale score as dependent and continuous variable; ^†Adjusted age, sex, and variables with P value < 0.1 in univariate analysis (stroke subtype, hemoglobin, high-density lipoprotein, high sensitivity C-reactive protein, fasting glucose, 16:0 palmitic acid and Σ saturated fatty acids); ^‡R² in multivariate linear regression analysis, when entering EPA: 0.305, DHA: 0.324 and Σ ω3-PUFA: 0.327, respectively.

EPA, 20:5 ω3 eicosapentaenoic acid; DHA, 22:6 ω3 docosahexaenoic acid; PUFA, polyunsaturated fatty acid.

Table 2. The relationship between fatty acids composition and stroke severity on admission (National Institute of Health Stroke Scale score)*.

Table 2. The relationship between fatty acids composition and stroke severity on admission (National Institute of Health Stroke Scale score)^*.