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Table 5 Fatty acid compositions of erythrocyte after 6-months of each treatment

From: Effects of marine-derived and plant-derived omega-3 polyunsaturated fatty acids on erythrocyte fatty acid composition in type 2 diabetic patients

Fatty Acid (%)

PO

LFO

FO

p-value

Adjusted

p-value a

SFAs

 C14:0 (myristic acid) b

0.21 (0.16, 0.28)

0.20 (0.15, 0.25)

0.19 (0.13, 0.27)

0.341

0.253

 C15:0 (pentadecanoic acid)

0.29 ± 0.06

0.31 ± 0.06

0.30 ± 0.08

0.347

0.349

 C16:0 (palmitic acid)

13.86 ± 1.57

14.22 ± 0.97

13.93 ± 1.17

0.322

0.149

 C17:0 (margaric acid)

0.81 ± 0.18

0.87 ± 0.17

0.91 ± 0.17 *

0.019

0.091

 C18:0 (stearic acid) b

16.74 (15.72, 17.91)

17.09 (16.43, 17.71)

16.76 (15.62, 17.86)

0.387

0.575

 C20:0 (arachidic acid)

0.24 ± 0.05

0.26 ± 0.07

0.27 ± 0.08 *

0.030

0.034

 C21:0 b

0.00 (0.00, 0.00)

0.00 (0.00, 0.00)

0.00 (0.00, 0.00)

0.250

0.293

 C22:0 (behenic acid)

0.50 ± 0.18

0.55 ± 0.17

0.50 ± 0.16

0.238

0.303

 C23:0 (tricosanoic acid) b

0.00 (0.00, 0.00)

0.00 (0.00, 0.00)

0.00 (0.00, 0.00)

0.075

0.413

 C24:0 (lignoceric acid)

1.22 ± 0.49

1.36 ± 0.49

1.20 ± 0.46

0.164

0.222

MUFAs

 C14:1

0.27 ± 0.38

0.20 ± 0.12

0.23 ± 0.12

0.321

0.147

 C15:1 b

3.23 (2.68, 3.65)

3.30 (2.87, 3.62)

3.09 (2.53, 3.52)

0.371

0.109

 C16:1 b

0.60 (0.41, 0.84)

0.50 (0.35, 0.79)

0.61 (0.41, 0.92)

0.321

0.506

 C17:1

4.12 ± 1.37

4.25 ± 1.41

4.03 ± 1.38

0.721

0.578

 C18:1 trans-9

0.27 ± 0.07

0.26 ± 0.04

0.25 ± 0.07

0.231

0.289

 C18:1 cis-9 (oleic acid) b

12.46 (11.38, 13.55)

12.04 (11.35, 17.70)

11.96 (11.33, 12. 90)

0.308

0.505

 C20:1 n-9 (eicosenoic acid)

0.55 ± 0.26

0.55 ± 0.18

0.58 ± 0.33

0.750

0.713

 C22:1 b

0.15 (0.00, 0.35)

0.23 (0.00, 0.46)

0.18 (0.00, 0.44)

0.314

0.190

 C24:1 n-9 (nervonic acid)

2.52 ± 1.16

3.20 ± 1.36 *

2.97 ± 1.54

0.043

0.080

n-6 PUFAs

 C18:2 trans-6

1.69 ± 0.64

1.59 ± 0.74

1.69 ± 0.66

0.696

0.609

 C18:2 cis-6 (linoleic acid)

18.58 ± 2.66

17.81 ± 2.23

17.49 ± 2.69

0.084

0.167

 C18:3 n-6 (γ-linolenic acid)

0.14 ± 0.07

0.14 ± 0.07

0.16 ± 0.07

0.544

0.408

 C20:3 n-6

1.82 ± 0.76

1.65 ± 0.26

1.72 ± 0.34

0.203

0.337

 C20:4 n-6 (Arachidonic acid)

12.03 ± 2.31

12.46 ± 1.71

11.73 ± 1.59

0.147

0.173

 C22:2 n-6 b

0.00 (0.00, 0.00)

0.00 (0.00, 0.00)

0.00 (0.00, 0.00)

–

0.540

 C22:5 n-6 b

0.71 (0.58, 0.85)

0.63 (0.51, 0.78) *

0.53 (0.46, 0.64) *

< 0.001

< 0.001

n-3 PUFAs

 C18:3 n-3 (α-linolenic acid)

0.58 ± 0.23

0.46 ± 0.18 *

0.46 ± 0.18 *

0.012

0.037

 C20:3 n-3 b

0.00 (0.00, 0.00)

0.00 (0.00, 0.00)

0.00 (0.00, 0.00)

0.618

0.681

 C20:5 n-3 (eicosapentaenoic acid) b

0.52 (0.45, 0.67)

1.13 (0.93, 1.34) *

1.23 (0.99, 1.62) *

< 0.001

< 0.001

 C22:5 n-3 (docosapentaenoic acid) b

0.71 (0.58, 0.85)

0.63 (0.51, 0.78) *

0.53 (0.46, 0.64) *

< 0.001

< 0.001

 C22:6 n-3 (docosahexaenoic acid)

2.66 (2.10, 3.14)

3.80 (3.37, 4.10)

4.58 (3.93, 5.27) *

< 0.001

< 0.001

 Others C20:2 (eicosadienoic acid)

0.60 ± 0.10

0.59 ± 0.07

0.60 ± 0.09

0.724

0.034

Fatty acids composition of erythrocytes

 Total SFAs

33.86 ± 3.00

34.90 ± 2.09

34.23 ± 2.75

0.138

0.129

 Total MUFAs

26.27 ± 5.54

24.49 ± 2.30

25.10 ± 4.44

0.122

0.185

 Total PUFAs

37.92 ± 3.36

38.76 ± 2.31

38.74 ± 3.49

0.298

0.460

 Total n-6 PUFAs b

33.35 (31.67, 34.69)

32.20 (30.74, 33.94)

30.95 (29.23, 34.04) *

0.019

0.050

 Total n-3 PUFAs b

4.56 (3.97, 5.03)

5.99 (5.57, 6.50) *#

6.71 (6.12, 7.82) *

< 0.001

< 0.001

 n-6/n-3 PUFA b

7.17 (6.69, 8.42)

5.31 (4.88, 5.88) *#

4.59 (3.88, 5.20) *

< 0.001

< 0.001

 AA/EPA

22.68 ± 7.93

13.18 ± 7.86 *

10.94 ± 6.13 *

< 0.001

< 0.001

 MUFAs/SFAs ratio b

0.73 (0.68, 0.78)

0.69 (0.65, 0.76)

0.72 (0.63, 0.81)

0.253

0.124

 PUFAs/SFAs ratio

1.12 ± 0.10

1.12 ± 0.11

1.14 ± 0.13

0.636

0.542

 Omega-3 index(%) b

3.24 (2.66, 3.70)

4.86 (4.50, 5.38) *#

5.70 (5.06, 6.91) *

< 0.001

< 0.001

  1. Data are mean ± standard deviation, ANOVA test for comparing difference among groups, followed by Tukey’s pos hoc test
  2. a ANOVA test for comparing difference among groups after adjusting the age, sex and free fatty acids levels
  3. b Data presented as median (P25, P75), Kruskal-Wallis tests for comparing difference among groups, followed by Dunn’s test
  4. * significantly different as compared to PO (p < 0.05)
  5. # significantly different as compared to FO (p < 0.05)
  6. FO Fish oil, PO Perilla oil, LFO Mixed linseed oil and fish oil, SFA Saturated fatty acid, MUFA Molyunsaturated fatty acid, PUFA Polyunsaturated fatty acid, AA Arachidonic acid, EPA Eicosapentaenoic acid