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Table 5 Modelled estimates of differences in percentage of plasma phospholipid fatty acids between intervention and controla

From: Diet intervention improves cardiovascular profile in patients with rheumatoid arthritis: results from the randomized controlled cross-over trial ADIRA

 

Intervention

(n = 45)

Mean Change (95% CIs)

Control

(n = 46)

Mean Change (95% CIs)

Difference

between dietary periodsb

95% CIs

P

C14:0c

− 0.022 (− 0.115, 0.071)

0.156 (0.064, 0.248)

− 0.178

− 0.302, − 0.055

0.006

C16:0c

− 0.333 (− 0.702, 0.037)

0.462 (0.099, 0.826)

− 0.795

− 1.255, − 0.335

0.001

C18:0c

0.068 (− 0.092, 0.227)

− 0.051 (− 0.208, 0.106)

0.119

− 0.106, 0.343

0.296

C20:0c,d

− 0.001 (− 0.006, 0.004)

0.001 (− 0.004, 0.006)

− 0.002

− 0.009, 0.005

0.598

C22:0c

0.001 (− 0.002, 0.004)

− 0.001 (− 0.004, 0.001)

0.002

−0.001, 0.005

0.158

C24:0c

−0.011 (− 0.017, − 0.005)

0.007 (0.001, 0.013)

−0.018

− 0.026, − 0.010

<  0.001

Σ Saturated fatc

− 0.288 (− 0.782, 0.206)

0.557 (0.070, 1.043)

−0.845

− 1.463, − 0.227

0.009

C16:1 n-7c

− 0.194 (− 0.303, − 0.085)

0.163 (0.056, 0.271)

−0.358

− 0.511, − 0.205

<  0.001

C18:1 n-9c

−1.045 (− 1.538, − 0.551)

0.446 (− 0.040, 0.932)

− 1490

−2.181, − 0.799

<  0.001

C18:1 n-7c

−0.067 (− 0.122, − 0.011)

−0.036 (− 0.091, 0.018)

−0.030

− 0.101, 0.041

0.392

C20:1 n-9c

−0.005 (− 0.017, 0.008)

−0.009 (− 0.021, 0.004)

0.004

−0.012, 0.020

0.631

C24:1 n-9c

0.003 (−0.001, 0.007)

0.001 (−0.003, 0.005)

0.002

−0.003, 0.006

0.408

Σ monounsaturated fatc

− 1.310 (− 1.888, − 0.732)

0.561 (− 0.009, 1.130)

−1.870

−2.692, − 1.049

<  0.001

C18:2 n-6c

1.520 (0.806, 2.234)

− 0.711 (− 1.414, − 0.007)

2.231

1.219, 3.243

<  0.001

C18:3 n-6c

− 0.015 (− 0.042, 0.012)

0.031 (0.005, 0.058)

−0.046

− 0.079, − 0.013

0.007

C20:2 n-6c

0.005 (− 0.006, 0.017)

− 0.003 (− 0.015, 0.008)

0.008

0.000, 0.017

0.057

C20:3 n-6c

0.143 (0.076, 0.210)

−0.042 (− 0.110, 0.026)

−0.185

− 0.274, − 0.095

<  0.001

C20:4 n-6c

−0.484 (− 0.675, − 0.292)

−0.177 (− 0.366, 0.011)

−0.306

− 0.575, − 0.038

0.026

Σ n-6 fatc

0.989 (0.228, 1.750)

−0.719 (− 1.469, 0.030)

1.708

0.622, 2.794

0.003

C18:3 n-3c

−0.003 (− 0.056, 0.050)

−0.019 (− 0.071, 0.033)

0.016

−0.049, 0.080

0.623

C20:4 n-3c

0.005 (− 0.010, 0.020)

0.022 (0.007, 0.036)

−0.017

− 0.035, 0.001

0.064

C20:5 n-3c

0.212 (0.053, 0.370)

−0.180 (− 0.336, − 0.024)

0.391

0.204, 0.579

<  0.001

C22:5 n-3c

0.000 (− 0.020, 0.019)

0.013 (− 0.007, 0.032)

− 0.013

−0.040, 0.014

0.327

C22:6 n-3c

0.406 (0.273, 0.540)

−0.272 (− 0.403, − 0.141)

0.678

0.491, 0.865

<  0.001

Σ n-3 fatc

0.620 (0.318, 0.921)

−0.436 (− 0.733, − 0.139)

1.056

0.674, 1.438

<  0.001

Σ polyunsaturated fatc

1.611 (0.856, 2.366)

−1.153 (− 1.897, − 0.409)

2.765

1.695, 3.835

<  0.001

  1. aParticipants completing at least one dietary period (n = 47)
  2. bIntervention – Control, post period values
  3. cAnalysed by use of a linear mixed model with period, treatment, sequence and baseline value as fixed effects and subject as random effect
  4. dAdjusted for BMI
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Nutrition Journal

ISSN: 1475-2891

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