Table 1.

Associations of polyunsaturated fatty acids measured at baseline with repeated measurements of HOMA z-scores at baseline and after 2 years and after 6 years of follow-up estimated on basic and fully adjusted mixed effect models

Fatty acid	Time since baseline in years	Basic		Full adjustment†
		β	p value	β	p value
20:4n-6, AA	0	− 0.044	0.2477	− 0.074	0.0544
	2	0.069	0.0706	0.025	0.5108
	6	0.030	0.6142	− 0.001	0.9879
18:3n-3, ALA	0	1.457	0.0062	0.718	0.1220
	2	0.197	0.7537	− 0.251	0.6437
	6	− 0.235	0.7572	− 0.481	0.4835
20:5n-3, EPA	0	1.172	0.0012	0.645	0.0608
	2	0.576	0.1786	0.286	0.4201
	6	− 0.816	0.2357	− 1.159	0.0728
22:6n-3, DHA	0	0.011	0.9213	0.066	0.5159
	2	0.133	0.2387	0.184	0.0654
	6	− 0.007	0.9687	− 0.022	0.8996
20:5n-3+22:6n-3 (sum of EPA+DHA)	0	0.071	0.4565	0.087	0.3182
	2	0.132	0.1800	0.159	0.0651
	6	− 0.055	0.7311	− 0.082	0.6004

^†The basic model was adjusted for age, sex, country of residence, and control vs. intervention region. The fully adjusted model was further adjusted for birth weight, BMI z-score, pubertal status, family history of diabetes mellitus type 2, being a member of a sports club, consumption frequency of sugar/refined carbohydrates, time spent with audio-visual media, maximum ISCED level of parents, weight percentage of the sum of total SFA and total MUFA of total fatty acids

As highlighted in bold, a p value of 0.01 was used as the level of statistical significance

AA, arachidonic acid; ALA, α-linolenic acid; DHA, docosahexaenoic acid; EPA, eicosapentaenoic acid; HOMA, Homeostasis Model Assessment for insulin resistance; ISCED, International Standard Classification of Education; MUFA, monounsaturated fatty acids; SFA, saturated fatty acids