Lipids in Health and Disease

Table 3 EMFA composition at baseline and after 6-month dietary intervention

From: Effects of sardine-enriched diet on metabolic control, inflammation and gut microbiota in drug-naïve patients with type 2 diabetes: a pilot randomized trial

	Baseline			6 Months
	Sardine group (n = 17)	Control group (n = 15)		Sardine group (n = 17)	Control group (n = 15)
			P value^a			P value ^b	P within SG ^c	P within CG^c
EPA^d (%)	0.6 ± 0.1	0.7 ± 0.1	0.26	1.5 ± 0.2	0.9 ± 0.1	0.008	0.001	0.51
DHA^e (%)	4.7 ± 0.2	5.1 ± 0.2	0.35	6.4 ± 0.3	5.5 ± 0.3	0.001	<0.001	0.11
Total n-3 PUFAs^f (%)	6.8 ± 0.3	7.5 ± 0.3	0.19	11.6 ± 0.3	8.2 ± 0.5	<0.001	<0.001	0.11
O3I^g (%)	5.3 ± 0.3	5.8 ± 0.3	0.26	8.0 ± 0.4	6.4 ± 0.5	0.001	<0.001	0.20
AA^h (%)	16.4 ± 0.5	17.2 ± 0.7	0.28	15.4 ± 0.5	17.1 ± 0.6	0.04	0.02	0.39
DHGLAⁱ (%)	1.7 ± 0.1	1.7 ± 0.1	0.63	1.7 ± 0.1	1.7 ± 0.1	0.04	0.34	0.03
Total n-6 PUFAs^j (%)	34.1 ± 0.9	34.8 ± 1.0	0.44	32.8 ± 0.9	34.6 ± 0.8	0.12	0.05	0.30
Total n-3 PUFAs + n-6 PUFAs (%)	40.9 ± 0.8	42.2 ± 1.1	0.17	44.4 ± 0.8	42.8 ± 0.7	0.02	<0.001	0.95

Values are mean ± SE
^aIntergroup comparisons at baseline by Mann-Whitney’s U test
^b Differences between groups at 6 months adjusted for baseline values (ANCOVA)
^c Intragroup comparisons by Wilcoxon signed-rank test
^d EPA, eicosapentanoic acid
^e DHA, docosahexanoic acid
^f n-3 PUFAs: omega 3 polyunsaturated fatty acids
^g O3I: omega-3 index
^h AA: arachidonic acid
ⁱ DHGLA: dihomo-γ-linolenic acid
^j n-6 PUFAs: omega 6 polyunsaturated fatty acids

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