Table 3.
Plasma fatty acids of healthy adults consuming whole peanuts or peanut butter in the ARISTOTLE study.
| Plasma Fatty Acids (µg/mL) | Whole Peanuts | Peanut Butter | p-Value WP vs. PB | ||||
|---|---|---|---|---|---|---|---|
| Baseline | Post- Intervention |
Post-Intervention–Baseline | Baseline | Post- Intervention |
Post-Intervention–Baseline | ||
| Myristic acid (C14:0) | 15.46 ± 5.89 | 16.05 ± 7.74 | 0.59 ± 6.17 | 21.62 ± 16.81 | 19.72 ± 11.17 | −2.76 ± 16.74 | 0.355 |
| Palmitic acid (C16:0) | 519 ± 275 | 541 ± 172 | 22.50 ± 285 | 643 ± 194 | 651 ± 165 | 8.12 ± 224 | 0.128 |
| Palmitoleic acid (C16:1 n-7) | 41.80 ± 14.78 | 47.26 ± 15.59 | 5.47 ± 14.99 | 55.01 ± 33.51 | 87.61 ± 132.38 | 28.80 ± 134.57 | 0.878 |
| Stearic acid (C18:0) | 190 ± 64.88 | 216 ± 150 | 25.65 ± 134 | 221 ± 46.80 | 212 ± 59.05 | −18.01 ± 60.73 | 0.200 |
| Vaccenic acid (C18:1 n-7) | 32.24 ± 12.04 | 40.50 ± 10.08 | 8.26 ± 12.61 | 49.31 ± 16.46 | 78.38 ± 124 | 25.66 ± 123 | 0.474 |
| Oleic acid (C18:1 n-9) | 469 ± 169 | 544 ± 143 | 74.45 ± 135 | 691 ± 155 | 669 ± 207 | −51.38 ± 203 | 0.040 |
| Linoleic acid (C18:2 n-6) | 757 ± 272 | 886 ± 215 | 129 ± 186 | 999 ± 194 | 982 ± 280 | −60.04 ± 325 | 0.049 |
| Alpha-linolenic acid (C18:3 n-3) | 22.35 ± 53.82 | 8.53 ± 4.23 | −13.82 ± 54.10 | 13.48 ± 9.92 | 11.56 ± 4.25 | −2.43 ± 8.75 | 0.630 |
| Gamma-linolenic acid (C18:3 n-6) | 6.47 ± 4.48 | 8.41 ± 4.24 * | 1.94 ± 3.64 | 10.12 ± 4.48 | 53.23 ± 204 | 40.79 ± 201 | 0.065 |
| Arachidic acid (C20:0) | 2.54 ± 1.32 | 3.06 ± 1.03 * | 0.51 ± 1.51 | 3.06 ± 1.01 | 4.23 ± 1.58 * | 1.12 ± 1.66 | 0.264 |
| Eicosenoic acid (C20:1 n-9) | 7.39 ± 7.66 | 6.63 ± 3.03 | −0.76 ± 8.65 | 9.65 ± 7.77 | 40.59 ± 88.16 | 29.17 ± 86.44 | 0.378 |
| Eicosadienoic acid (C20:2 n-6) | 8.30 ± 8.90 | 7.75 ± 2.70 | −0.55 ± 8.84 | 9.25 ± 3.29 | 8.52 ± 3.57 | −1.11 ± 4.27 | 0.148 |
| Eicosapentanoic acid (C20:5 n-3) | 25.60 ± 20.54 | 24.69 ± 9.91 | −0.91 ± 19.11 | 28.04 ± 19.65 | 44.93 ± 50.75 | 14.94 ± 53.92 | 0.235 |
| Arachidonic acid (C20:4 n-6) | 321 ± 159 | 202 ± 51.45 * | −119 ± 120 | 222 ± 59.51 | 214 ± 75.14 | −17.21 ± 80.51 | 0.062 |
| Behenic acid (C22:0) | 2.09 ± 1.03 | 4.66 ± 1.69 * | 2.57 ± 1.71 | 2.63 ± 1.51 | 5.33 ± 1.52 * | 2.58 ± 2.26 | 0.953 |
| Docosatetraenoic acid (C22: 4 n-6) | 17.78 ± 16.92 | 16.21 ± 5.42 | −1.57 ± 18.51 | 18.76 ± 3.19 | 17.99 ± 3.22 | −1.54 ± 5.67 | 0.062 |
| Docosapentaenoic acid (C22:5 n-3) | 21.97 ± 13.64 | 20.15 ± 4.45 | −1.82 ± 15.63 | 22.68 ± 5.08 | 22.21 ± 5.14 | −1.44 ± 7.35 | 0.431 |
| Docosahexaenoic acid (C22:6 n-3) | 69.42 ± 25.55 | 81.06 ± 22.47 | 11.65 ± 30.77 | 85.65 ± 33.33 | 92.80 ± 38.31 | 3.12 ± 44.40 | 0.474 |
| Lignoceric acid (C24:0) | 3.45 ± 0.77 | 9.28 ± 3.93 * | 5.83 ± 3.81 | 3.93 ± 2.16 | 11.18 ± 4.02 * | 6.93 ± 4.18 | 0.318 |
| Tetracosenoic acid (C24:1 n-9) | 11.44 ± 6.06 | 11.31 ± 3.68 | −0.13 ± 8.00 | 13.34 ± 3.01 | 13.09 ± 5.74 | −0.82 ±7.51 | 0.431 |
| SFAs | 755 ± 215 | 769 ± 351 | 12.65 ± 255 | 854 ± 254 | 895 ± 214 | 39.50 ± 204 | 0.990 |
| VLCSFAs | 8.09 ± 2.54 | 17.00 ± 5.70 * | 8.92 ± 5.37 | 9.62 ± 3.48 | 20.73 ± 5.55 * | 11.11 ± 5.69 | 0.157 |
| MUFAs | 563 ± 185 | 650 ± 167 | 87.29 ± 152 | 819 ± 199 | 889 ± 306 | 66.26 ± 293 | 0.507 |
| PUFAs | 1240 ± 847 | 1247 ± 273 | 7.37 ± 844 | 1402 ± 232 | 1439 ± 253 | 37.11 ± 243 | 0.222 |
| Total fatty acids | 2558 ± 949 | 2666 ± 663 | 107 ± 615 | 3116 ± 593 | 3043 ± 907 | 66.88 ± 539 | 0.419 |
Data are expressed as mean ± standard deviation (SD). WP: whole peanuts; PB: peanut butter; SFAs: saturated fatty acids; VLCSFAs: very long chain saturated fatty acids; MUFAs: monounsaturated fatty acids; PUFAs: polyunsaturated fatty acids. p-values WP vs. PB refer to differences between whole peanut and peanut butter consumers regarding changes in fatty acid levels (post-intervention value minus the baseline value) calculated by Wilcoxon rank-sum tests. p-values < 0.05 were considered significant and are shown in bold. *: refers to significant differences between baseline and 6 months (post-intervention) results within each group, assessed by the Wilcoxon signed-rank test.