| Indicator | Frequency (%) or Mean (± SD) |
|---|---|
| Age | |
| AAW Lean | 33.00 (±7.75) |
| AAW Obese | 34.27 (±6.02) |
| CW Lean | 35.33 (±7.06) |
| CW Obese | 27.71 (±7.14) |
| Race | |
| Lean AAW | 9 (27%) |
| Obese AAW | 11 (33%) |
| Lean CW | 6 (18%) |
| Obese CW | 7 (21%) |
| BMI | |
| Lean AAW | 24.30 (±1.87) |
| Obese AAW | 35.92 (±5.34) |
| Lean CW | 23.84 (±2.47) |
| Obese CW | 37.15 (±3.89) |
| AAW Education (n = 12)* | |
| High School Graduate | 3 (25%) |
| 2-year College | 3 (25%) |
| 3-year College | 3 (25%) |
| College Graduate | 2 (16.7%) |
| Post Graduate | 1 (8.3%) |
| CW Education (n = 10)* | |
| High School Graduate | 3 (30%) |
| 2-year College | 2 (20%) |
| 3-year College | 1 (10%) |
| College Graduate | 4 (40%) |
| Post Graduate | 0 (0%) |
*Not all participants reported education levels. SAAW = Southern African American Women; SCW = Southern Caucasian Women. BMI: Body mass index Table 1: Demographic Information (n = 33) |
|
Obese AAW (n = 11) Mean (±SD) |
Obese CW (n = 6) Mean (±SD) |
Lean AAW (n = 9) Mean (±SD) |
Lean CW (n = 7) Mean (±SD) |
|
|---|---|---|---|---|
| Total n-3 | 1.46 (±1.02) | 2.24 (±0.58) | 1.24 (±0.89) | 1.38 (±0.86) |
| ALA | 1.25 (±1.02) | 1.04 (±0.57) | 0.95 (±0.64) | 1.12 (±0.59) |
| EPA | 0.074 (±0.06) | 0.06 (±0.04) | 0.10 (±0.13) | 0.09 (±0.13) |
| DHA | 0.12 (±0.11) | 0.13 (±0.06) | 0.20 (±0.23) | 0.16 (±0.21) |
| Total n-6 | 7.08 (±5.54) | 8.48 (±4.25) | 5.27 (±2.35) | 9.62 (±8.04) |
| Linoleic acid (LA) | 6.91 (±5.48) | 8.30 (±4.22) | 5.05 (±2.19) | 8.43 (±8.86) |
| Arachidonic Acid (AA) | 0.14 (±0.66) | 0.014 (±0.04) | 0.16 (±0.14) | 0.14 (±0.09) |
| Other n-6 | 0.04 (±0.31) | 0.04 (±0.01) | 0.06 (±0.06) | 0.05 (±0.06) |
| Table 2: Daily Omega-3 and Omega-6 PUFA Intakes (g/d) by Race and Body Mass Index (n = 33) | ||||
| Indicator | AAW (n = 20) Mean (±SD) | CW (n = 11) Mean (±SD) |
|---|---|---|
| Total n-3 | 1.36 (±0.95) | 1.31 (±0.68) |
| ALA | 1.11 (±0.86) | 1.08 (±0.55) |
| EPA | 0.09 (±0.09) | 0.08 (±0.09) |
| DHA | 0.16 (±0.17) | 0.15 (±0.14) |
| Total n-6 | 6.27 (±4.40) | 9.00 (±5.94) |
| Linoleic acid (LA) | 6.07 (±4.33) | 8.36 (±6.35) |
| Arachidonic Acid (AA) | 0.15 (±0.11) | 0.14 (±0.06) |
| Other n-6 | 0.05 (±0.05) | 0.04 (±0.04) |
*The n value for Table 3 does not equal 33 due to missing data |
||
| Mean (±SD) | |
|---|---|
| Total n-3 | 1.39 (±0.88) |
| ALA | 1.15 (±0.80) |
| EPA | 0.08 (±0.09) |
| DHA | 0.15 (±0.16) |
| Total n-6 | 7.42 (±5.11) |
| Linoleic acid (LA) | 7.08 (±5.19) |
| Arachidonic Acid (AA) | 0.14 (±0.09) |
| Other n-6 | 0.04 (±0.04) |
*The n value for Table 4 does not equal 33 due to missing data |
|
| SAAW | SCW |
|---|---|
| Seafood and fish | |
| 1. Shrimp | 1. Shrimp |
| 2. Salmon | 2. Salmon |
| 3. Tuna | 3. Tuna |
| Meat | |
| 1. Chicken | 1. Chicken |
| 2. Beef | 2. Beef |
| 3. Turkey | 3. Turkey |
| Eggs | |
|
|
| 2. Egglands Best | 2. Regular eggs |
| Dairy | |
| 1. Cheddar cheese | 1. Cheddar cheese |
| 2. Mozzarella cheese | 2. Mozzarella cheese |
| 3. 2% milk | 3. Yogurt, skim milk, 2% milk, Swiss cheese |
| Fruits and fruit juices | |
| 1. Banana | 1. Banana |
| 2. Apple juice | 2. Cranberry juice |
| 3. Strawberries | 3. Apple |
| Nuts and seeds | |
| 1. Walnut | 1. Sunflower seed |
| 2. Pecan | 2. Pecan |
| 3. Ground flaxseed | 3. Pistachio |
| Breads/cereals/grains | |
| 1. Biscuit | 1. Whole wheat bread |
| 2. Whole wheat bread | 2. Biscuit, white bread |
| 3. White bread | 3. Cornbread |
| Fats and oils | |
| 1. Canola oil, butter | 1. Olive oil |
| 2. Miracle Whip | 2. Canola oil |
| 3. Olive oil, margarine | 3. Butter |
| Legumes and products | |
| 1. Pinto beans | 1. Pinto beans |
| 2. Peanut butter | 2. Peanut butter |
| 3. Baked beans | 3. Red kidney beans, lima beans |
| Herbs and spices | |
| 1. Black pepper | 1. Black pepper |
| 2. Basil | 2. Cayenne pepper, garlic cloves |
| 3. Ginger | 3. Rosemary, basil, paprika |
| Table 5: Rank Order of Omega-3 Fatty Acids Food Sources by Food Group (n = 33) | |
Obese AAW (n = 11) Mean (±SD) |
Obese CW (n = 6) Mean (±SD) |
Lean AAW (n = 9) Mean (±SD) |
Lean CW (n = 7) Mean (±SD) |
|
|---|---|---|---|---|
| Calories | 2272.16 (±836.95) | 2104.84 (±535.36) | 1683.59 (±540.79) | 2147.85 (±468.33) |
| Total Fat (g) | 89.29 (±38.12) | 77.84 (±25.53) | 61.86 (±18.16) | 80.07 (±40.11) |
| Monounsaturated Fatty Acids (g) | 19.96 (±10.68) | 17.98 (±8.25) | 18.13 (±7.25) | 22.91 (±13.29) |
| Polyunsaturated Fatty Acids (g) | 12.35 (±7.08) | 7.13 (±2.95) | 8.99 (±4.04) | 11.19 (±5.75) |
| Saturated Fatty Acids (g) | 24.79 (±10.60) | 24.95 (±10.64) | 19.04 (±8.16) | 25.47 (±16.93) |
| Trans Fatty Acids (g) | 2.94 (±2.38) | 3.90 (±3.85) | 1.41 (±1.32) | 1.37 (±2.01) |
| Protein (g) | 84.83 (±45.18) | 74.24 (±24.58) | 83.23 (±42.09) | 83.40 (±36.54) |
| Carbohydrates (g) | 294.63 (±110.87) | 289.14 (±70.01) | 206.41 (±70.05) | 275.75 (±52.76) |
| Table 6: Caloric and Macronutrient Intake Based on Three Day Food Records (n=33) | ||||