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

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

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