Table 2.
Dietary composition in control subjects vs. atrial fibrillation patients
| Control subjects (n = 66) | AF patients (n = 34) | p value | |
|---|---|---|---|
| Energy (kcal) | 1900 ± 65 | 2002 ± 75 | 0.21 |
| Weight (g) | 2384 ± 80 | 2430 ± 89 | 0.72 |
| Water (g) | 1978 ± 70 | 2001 ± 79 | 0.84 |
| Energy from total protein (%) | 15.3 ± 0.4 | 16.0 ± 0.5 | 0.23 |
| Energy from animal protein (%) | 8.8 ± 0.4 | 9.7 ± 0.5 | 0.15 |
| Energy from vegetable protein (%) | 6.2 (5.7–7.0) | 6.3 (5.6–7.0) | 0.92 |
| Energy from total fat (%) | 26.3 ± 0.7 | 28.3 ± 0.9 | 0.11 |
| Energy from animal fat (%) | 12.7 ± 0.5 | 14.3 ± 0.8 | 0.07 |
| Energy from vegetable fat (%) | 13.7 ± 0.5 | 14.0 ± 0.6 | 0.66 |
| Energy from saturated fat (%) | 7.1 ± 0.2 | 7.6 ± 0.3 | 0.28 |
| Energy from carbohydrate (%) | 51.1 ± 1.0 | 49.9 ± 1.6 | 0.48 |
| Saturated fatty acid/1000 kcal (mg/1000 kcal) | 7.9 ± 0.3 | 8.4 ± 0.4 | 0.28 |
| n-3 PUFA/1000 kcal (mg/1000 kcal) | 1.4 (1.1–1.8) | 1.7 (1.3–2.0) | < 0.05 |
| n-6 PUFA/1000 kcal (mg/1000 kcal) | 5.5 (5.0–6.5) | 5.8 (5.0–6.5) | 0.39 |
| n-6/3 ratio | 4.0 ± 0.1 | 3.7 ± 0.2 | 0.13 |
| Eicosadienoic acid/1000 kcal | 25.3 ± 0.9 | 29.4 ± 1.4 | < 0.05 |
| Cholesterol/1000 kcal (mg/1000 kcal) | 201.4 (160.8–256.7) | 199.2 (166.2–250.8) | 0.73 |
| Total dietary fiber (g/1000 kcal) | 6.6 (5.4–7.9) | 6.6 (5.0–8.4) | 0.58 |
| Water soluble dietary fiber/1000 kcal (g/1000 kcal) | 1.6 (1.3–2.0) | 1.6 (1.3–2.1) | 0.91 |
| Insoluble dietary fiber/1000 kcal (g/1000 kcal) | 4.6 (3.7–5.8) | 4.8 (3.6–5.9) | 0.71 |
| Salt equivalent/1000 kcal (g/1000 kcal) | 5.7 ± 0.2 | 5.8 ± 0.2 | 0.68 |
| Sugar/1000 kcal (g/1000 kcal) | 6.0 (3.6–8.1) | 5.8 (3.4–7.5) | 0.57 |
| Alcohol/1000 kcal (g/1000 kcal) | 4.9 (0.2–15.2) | 1.6 (0–11.3) | 0.10 |
Dietary composition for 1 month before stool sampling was assessed by using BDHQ. Values are expressed as mean ± standard deviation for normally distributed variables, and median and interquartile range for non-normally distributed variables