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

Table 4 Spearman's correlation coefficients between the reported intake of fatty acids or foods and fatty acids in serum phospholipids.

	Fatty acids in s-phospholipids
Dietary fatty acids/foods	EPA	DHA	α-LNA	total n-3
EPA g/day	0.58*	0.24	0.04	0.43^†
EPA g/100 g total fat	0.58*	0.32	0.04	0.49*
DHA g/day	0.60*	0.19	-0.05	0.40^†
DHA g/100 g total fat	0.57*	0.26	-0.09	0.45*
α-LNA g/day	0.13	-0.09	0.38^†	0.03
α-LNA g/100 g total fat	0.24	0.11	0.29	0.20
Change in fish intake^‡	0.48*	0.46*	0.14	0.51*
Change in shellfish intake^‡	0.33^†	0.48*	0.03	0.34^†

*p < 0.01; †p < 0.05; ‡change from baseline to week 12 in relation to change in percentage of fatty acids in s-phospholipids.

ISSN: 1743-7075