Fat intake and composition of fatty acids in serum phospholipids in a randomized, controlled, Mediterranean dietary intervention study on patients with rheumatoid arthritis

Table 1 Comparison of reported food consumption frequencies (servings per month) between the Mediterranean Diet (MD) group and the Control Diet (CD) group.

	MD group (n = 26)			CD group (n = 25)			P-value*
	Time (weeks after dietary shift)			Time (weeks after start of study)
	0	3	12	0	3	12
Fish	6 (6-6)	16 (6–16)	16 (16-16)^§	6 (2–6)	6 (6–16)	6 (2–6)	<0.001
Shellfish	2 (0–2)	2 (0–6)	4 (2–6)^‡	2 (0–2)	2 (0–2)	2 (0–2)	<0.001
Meat, minced meat or offal from pig, cattle or sheep	16 (6–16)	0 (0-0)	0 (0-0)^§	16 (6–16)	6 (6–16)	6 (6–16)^†	<0.001
Poultry	2 (2–6)	16 (6–16)	11 (6–16)^§	2 (2–6)	2 (2–6)	2 (2–6)	<0.001
Processed meat^¶(not on bread)	6 (2–6)	0 (0-0)	0 (0-0)^§	6 (2–6)	6 (2–6)	2 (2–6)	<0.001
Processed meat^¶on bread	11 (6–26)	0 (0-0)	0 (0-0)^§	16 (2–16)	6 (4–16)	6 (2–16)	<0.001
Cheese with more than 17% fat	16 (14–26)	0 (0-0)	0 (0-0)^§	26 (11–70)	16 (4–26)	16 (4–26)	0.002
Cheese with less than 17% fat	6 (0–9)	16 (0–26)	16 (6–26)^‡	0 (0–4)	0 (0–6)	0 (0–11)	0.005
Dairy products with 27% fat or more	2 (0–6)	0 (0-0)	0 (0-0)^‡	2 (0–6)	2 (0–6)	6 (2–6)	<0.001
Dairy products with 10–15% fat	2 (0–6)	0 (0-0)	0 (0–2)^‡	2 (0–6)	0 (0–6)	0 (0–6)	0.013
Ice cream	2 (0–6)	0 (0–0.5)	0 (0–2)^‡	2 (0–4)	2 (0–2)	2 (0–2)	0.015
Sweets (including chocolate)	6 (2–16)	0 (0–2)	0 (0–2)^§	6 (1–6)	6 (0–6)	6 (2–6)	<0.001
Buns, cookies or cakes	6 (5–16)	0 (0–2)	0 (0–2)^§	6 (2–16)	6 (2–16)	6 (2–16)	<0.001
Nuts	0 (0–2)	0 (0–2)	0 (0–3)	0 (0–2)	0 (0–2)	0 (0–2)	0.704
Seeds	0 (0-0)	0 (0–2)	0 (0–2)	0 (0-0)	0 (0-0)	0 (0-0)	0.016

Data are presented as medians (25th–75th percentiles). *The p-values refer to differences between the MD- and the CD group concerning the change from baseline to week 12. Differences between the groups were analyzed with the Mann-Whitney U test. Statistically significant change from baseline to week 12: †p < 0.05; ‡p < 0.01; §p < 0.001. Within-group differences in week 12 compared to baseline were evaluated by the Wilcoxon signed ranks test. ¶Including cured meat, sausage, pâté or the like.

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