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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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