Table 2.
Characteristics of the Genetic and Non-Genetic groups at Baseline and Final.
| Genetic (n = 28) | Non-Genetic (n = 28) | Group | Time | Group × Time Interaction | |||
|---|---|---|---|---|---|---|---|
| Baseline | Final | Baseline | Final | p-Value | p-Value | p-Value | |
| Omega-3 Dietary Intake (FFQ) | |||||||
| EPA and DHA (mg/day) | 211.50 ± 43.16 | 323. 23 ± 65.27 | 190.16 ± 39.21 | 395.82 ± 70.60 | 0.70 | 1.0 × 10−4 | 0.27 |
| RBC FA levels | |||||||
| ALA (%) | 0.43 ± 0.02 | 0.44 ± 0.02 | 0.41 ± 0.02 | 0.42 ± 0.02 | 0.66 | 0.14 | 0.79 |
| EPA (%) | 0.45 ± 0.02 | 0.51 ± 0.03 | 0.55 ± 0.02 | 0.61 ± 0.04 | 3.9 × 10−3 * | 0.02 | 0.89 |
| DHA (%) | 3.40 ± 0.11 | 3.42 ± 0.09 | 3.42 ± 0.11 | 3.54 ± 0.11 | 0.64 | 0.20 | 0.36 |
| Omega-3 Index | 3.86 ± 0.11 | 3.97 ± 0.11 | 3.97 ± 0.12 | 4.15 ± 0.13 | 0.34 | 0.04 | 0.66 |
| Clinical Data | |||||||
| BMI (kg/m2) | 23.01 ± 0.60 | 22.87 ± 0.61 | 23.41 ± 0.50 | 23.55 ± 0.53 | 0.50 | 0.99 | 0.11 |
| TAG (mmol/L) | 0.90 ± 0.07 | 1.02 ± 0.08 | 1.02 ± 0.07 | 1.02 ± 0.06 | 0.24 | 0.06 | 0.06 |
| Cholesterol (mmol/L) | 4.40 ± 0.19 | 4.67 ± 0.20 | 4.43 ± 0.14 | 4.72 ± 0.14 | 0.87 | 2.0 × 10−4 * | 0.85 |
| HDL (mmol/L) | 1.76 ± 0.06 | 1.75 ± 0.07 | 1.75 ± 0.09 | 1.78 ± 0.09 | 0.94 | 0.66 | 0.48 |
| Chol/HDL ratio | 2.58 ± 0.13 | 2.70 ± 0.11 | 2.67 ± 0.12 | 2.77 ± 0.12 | 0.60 | 0.04 | 0.81 |
| LDL (mmol/L) | 2.18 ± 0.15 | 2.31 ± 0.14 | 2.22 ± 0.13 | 2.47 ± 0.12 | 0.58 | 2.6 × 10−3 * | 0.32 |
| Non-HDL Chol | 2.65 ± 0.18 | 2.88 ± 0.18 | 2.68 ± 0.13 | 2.94 ± 0.12 | 0.83 | 2.0 × 10−4 * | 0.92 |
| Questionnaire Data (Omega-3 terminology) | |||||||
| Alpha-linolenic acid | 16/28 (57.1%) | 23/28 (82.1%) | 18/29 (62.1%) | 20/28 (71.%) | 0.73 | 2.0 × 10−3 * | 0.33 |
| Eicosapentaenoic acid | 12/28 (42.9%) | 22/28 (78.6%) | 12/29 (41.4%) | 13/28 (46.4%) | 0.08 | 1.0 × 10−3 * | 0.07 |
| Docosahexaenoic acid | 14/28 (50.0%) | 22/28 (78.6%) | 12/29 (41.4%) | 14/28 (50.0%) | 0.04 | 5.0 × 10−3 * | 0.21 |
| ALA | 12/28 (42.9%) | 23/28 (82.1%) | 19/29 (65.5%) | 20/28 (71.4%) | 0.71 | 0.01 * | 0.04 |
| EPA | 15/28 (53.6%) | 23/28 (82.1%) | 20/29 (69.0%) | 20/28 (71.4%) | 0.86 | 0.01 * | 0.05 |
| DHA | 19/28 (67.9%) | 25/28 (89.3%) | 19/29 (65.5%) | 22/28 (78.6%) | 0.46 | 0.01 * | 0.49 |
n = 56 participants completed Baseline and Final questionnaires (omega-3 dietary intake, questionnaire data), and blood draws for clinical data analysis. n = 55 participants completed Baseline and Final blood draws for RBC fatty acid (FA) data analysis. Using a ROUT outlier analysis, 4 individuals were removed from the TAG data, and 1 individual was removed from the Cholesterol, %EPA, and %ALA data. For the omega-3 dietary intake, clinical and RBC FA data, values represent mean ± SEM. The questionnaire data is represented as the proportion of participants who answered “yes”. Percentages are provided in parentheses. A repeated measures 2-way ANOVA was used to evaluate the effects of Group (Genetic vs. Non-Genetic) and Time (Baseline vs. Final), as well as the Group × Time interaction. p-values < 0.05 are shown in bold. RBC FA, clinical and questionnaire data were adjusted for multiple comparisons using a Benjamini Hochberg approach. Values significant after correction for multiple testing are indicated with a *. The question associated with omega-3 terminology data can be found in Supplementary File: Q1. ALA, alpha-linolenic acid; ANOVA, analysis of variance; BMI, body mass index; DHA, docosahexaenoic acid; EPA, eicosapentaenoic acid; FA, fatty acid; FFQ, food frequency questionnaire; HDL, high density lipoprotein cholesterol; LDL, low density lipoprotein cholesterol; ROUT, robust regression and outlier removal; SEM, standard error of mean; TAG, triglycerides.