Table 4 The difference across the three dairy groups using ANOVA for those fats who did not meet the assumptions for ANCOVA
Trans fatty acid | Reduced dairy intake | Same dairy intake | Increased dairy intake | P value |
|---|---|---|---|---|
Palmitelaidic acid | ||||
Baseline | 0.033 | 0.04 | 0.02 | |
(0.00 to 0.45) | (0.00 to 0.43) | (0.00 to 0.32) | ||
1 month | 0.049 | 0.039 | 0.034 | |
(0.00 to 0.50) | (0.00 to 0.49) | (0.01 to 0.39) | ||
Change | 0.00 | 0.00 | 0.00 | 0.96 |
(-0.09 to 0.09) | (-0.27 to 0.22) | (-0.07 to 0.14) | ||
Linoelaidic acid | ||||
Baseline | 0.000 | 0.000 | 0.000 | |
(0.000 to 0.0296) | (0.000 to 0.026) | (0.001 to 0.018) | ||
1 month | 0.000 | 0.000 | 0.000 | |
(0.000 to 0.0233) | (0.000 to 0.0274) | (0.000 to 0.033) | ||
Change | 0.000 | 0.000 | 0.000 | 0.53 |
(-0.010 to 0.000) | (-0.014 to 0.016) | (0.000 to 0.018) | ||
Saturated fats | ||||
Lauric acid | ||||
Baseline | 0.025 | 0.026 | 0.025 | |
(0.000 to 0.039) | (0.000 to 0.043) | (0.000 to 0.042) | ||
1 month | 0.030 | 0.026 | 0.036 | |
(0.000 to 0.056) | (0.000 to 0.041) | (0.025 to 0.052) | ||
Change | 0.00 | 0.000 | 0.012 | 0.12 |
(-0.011 to 0.027) | (-0.022 to 0.024) | (-0.005 to 0.024) |