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Table 3 Intervention effect on nutritional blood markers and homocysteine

From: The medical food Souvenaid affects brain phospholipid metabolism in mild Alzheimer’s disease: results from a randomized controlled trial

Blood outcome parameter Mean estimated value at week 4 Difference between groups at week 4 p Value for intervention effect
Test (n = 16) Control (n = 17)
Fatty acids in the erythrocyte membrane
 DHA, % 4.9 2.8 2.1 (1.84 to 2.30) <0.001
 EPA, % 1.7 0.8 0.8 (0.69 to 0.98) <0.001
 DPA, % 1.6 1.6 0.014 (−0.12 to 0.15) 0.840
 LC-PUFA (DHA + EPA + DPA), % 8.2 5.3 2.9 (2.51 to 3.24) <0.001
Fatty acids in blood plasma
 DHA, % 4.4 1.5 2.9 (2.59 to 3.12) <0.001
 EPA, % 2.1 0.8 1.3 (1.10 to 1.51) <0.001
 DPA, % 0.50 0.49 0.008 (−0.03 to 0.04) 0.628
 LC-PUFA (DHA + EPA + DPA), % 7.0 2.8 4.2 (3.79 to 4.53) <0.001
Choline levels in blood plasma, μM 14.4 9.0 5.4 (3.39 to 7.47) <0.001
Vitamin E levels in blood plasma, μM 50.9 39.6 11.4 (6.77 to 15.96) <0.001
Homocysteine levels in blood plasma, μM 9.8 12.4 −2.6 (−4.31 to -0.82) 0.006
Uridine levels in blood plasma, μM 14.8 2.6 12.2 (7.24 to 17.11) <0.001
  1. Abbreviations: DHA Docosahexaenoic acid, EPA Eicosapentaenoic acid, DPA Docosapentaenoic acid, LC-PUFA Long-chain polyunsaturated fatty acids
  2. The 95% CI is presented in parentheses