Table 1.
Characteristics of the participants at baseline 1.
| N | Fish Group (n = 81) | Meat Group (n = 89) | |
|---|---|---|---|
| Demographics | |||
| Age, years | 169 | 5.2 (0.6) | 5.2 (0.5) |
| Body weight, kg | 157 | 20.0 (3.4) | 20.3 (2.9) |
| Body height, cm | 159 | 114.1 (6.2) | 113.8 (6.0) |
| Boys, n (%) | 79 | 37 (45.7) | 42 (47.2) |
| Girls, n (%) | 91 | 44 (54.3) | 47 (52.8) |
| Family income in NOK, n (%) | |||
| <200,000–749,999 | 43 | 21 (26.3) | 22 (24.7) |
| 750,000–1,249,999 | 99 | 43 (53.8) | 56 (62.9) |
| 1,250,000–>2,000,000 | 27 | 16 (20.0) | 11 (12.4) |
| Education parents, years | 169 | 15.5 (1.6) | 15.4 (1.6) |
| Sleep | |||
| TIB, hour/min | 169 | 11.23 (0.37) | 11.18 (0.29) |
| Sleep duration, hour/min | 169 | 10.55 (0.40) | 10.45 (0.39) |
| WASO, minute/second | 169 | 4.3 (8.6) | 5.6 (10.5) |
| SOL, minute/second | 169 | 23.9 (15.9) | 27.4 (19.2) |
| SDQ | |||
| Emotional problems | 169 | 1.4 (1.4) | 1.2 (1.3) |
| Conduct problems | 169 | 1.3 (1.2) | 1.4 (1.2) |
| Hyperactivity/inattention | 169 | 2.3 (2.1) | 2.4 (2.0) |
| Peer problems | 169 | 0.8 (1.2) | 0.9 (1.2) |
| Total problems | 169 | 5.9 (4.0) | 5.8 (3.8) |
| Biological parameters | |||
| 25(OH)D3, nmol/L serum | 158 | 61.9 (14.5) | 60.9 (14.1) |
| Ferritin, µg/L serum | 162 | 32.4 (19.9) | 27.5 (15.6) |
| EPA, 20:5 n-3, % of fatty acids in RBC | 160 | 0.91 (0.43) | 0.90 (0.35) |
| DHA, 22:6 n-3, % of fatty acids in RBC | 160 | 6.7 (1.1) | 6.4 (1.1) |
| Omega-3 index 2 | 160 | 7.4 (1.4) | 7.3 (1.4) |
| UIC, µg/L urine | 163 | 151.3 (96.1) | 157.2 (98.6) |
| Dietary intake from FFQ, meals/week | |||
| Fish as dinner | 169 | 1.8 (0.9) | 1.6 (0.9) |
| Red meat as dinner | 169 | 2.6 (0.8) | 2.4 (1.0) |
| Chicken as dinner | 169 | 1.4 (0.9) | 1.1 (0.9) |
| Fish as spread | 169 | 1.5 (1.5) | 1.2 (1.3) |
| n-3 LC-PUFA supplements, n (%) | 74 | 29 (35.8) | 37 (41.6) |
| No n-3 LC-PUFA supplements, n (%) | 123 | 52 (64.2) | 52 (58.4) |
1 Values are means (SD) unless otherwise noted. 2 The content of EPA and DHA expressed as percentages of total fatty acids. There were no significant differences between the study groups (p > 0.05). Abbreviations: FFQ, food frequency questionnaire; DHA, docosahexaenoic acids; EPA, eicosapentaenoic acids; NOK, Norwegian kroner; n-3 LC-PUFA, long chain omega-3. fatty acids; RBC, red blood cells; SDQ, strengths and difficulties questionnaire; s-25(OH)D3, serum 25-hydroxyvitamin D3; SOL, sleep onset Laency, TIB, time in bed; WASO, wake after sleep onset; UIC, urinary iodine concentration.