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Table 2 Medians and percentiles of descriptive CD-parameters of the compared occupational groups

From: Work and diet-related risk factors of cardiovascular diseases: comparison of two occupational groups

 

chef group

office group

p1

RBC fatty acids

N = 45

N = 48

 

SFA (% of FAME)

50.43 (47.37-53.19)

47.93 (45.71-51.15)

0.019

ALA (% of FAME) [Omega-3-FA]

0.11 (0.08-0.21)

0.14 (0.12-0.16)

NS

EPA (% of FAME) [Omega-3-FA]

0.29 (0.15-0.53)

0.37 (0.19-0.56)

NS

DHA (% of FAME) [Omega-3-FA]

1.05 (0.53-2.17)

2.29 (1.72-3.00)

0.000

LA (% of FAME) [Omega-6-FA]

9.04 (8.06-10.10)

10.07 (9.62-10.89)

0.000

AA (% of FAME) [Omega-6-FA]

6.86 (4.79-9.57)

10.58 (6.72-12.34)

0.000

OA (% of FAME) [Omega-9-FA]

16.89 (15.80-18.50)

16.04 (15.23-17.26)

0.013

Σ TFA (% of FAME)

0.25 (0.19-0.36)

0.37 (0.28-0.48)

0.000

Plant sterols

N = 44

N = 47

 

Campesterol (μg/ml)

3.04 (2.59-3.74)

3.41 (2.93-5.42)

NS

Sitosterol (μg/ml)

2.99 (2.73-3.51)

2.72 (2.32-3.71)

NS

Antioxidants

N = 45

N = 48

 

TEAC III - hydrophilic (mmol/l)

2.61 (2.47-2.82)

2.88 (2.77-3.01)

0.000

Total phenols measured in GAE (mg/l)

1151 (1040-1253)

947 (880-998)

0.000

α-Tocopherol (μmol/l)

22.22 (20.28-27.38)

18.40 (15.82-21.77)

0.000

Oxidative stress

N = 43

N = 46

 

8-oxodG nmol/mmol creatinine)

0.52 (0.40-0.74)

0.72 (0.48-1.00)

0.017

  1. 1 Mann-Whitney-U test