Volume 36, Issue 9, Pages (September 2016)

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Volume 36, Issue 9, Pages 989-994 (September 2016) Red blood cell oleic acid levels reflect olive oil intake while omega-3 levels reflect fish intake and the use of omega-3 acid ethyl esters: The Gruppo Italiano per lo Studio della Sopravvivenza nell'Infarto Miocardico–Heart Failure trial  William S. Harris, Serge Masson, Simona Barlera, Valentina Milani, Silvana Pileggi, Maria Grazia Franzosi, Roberto Marchioli, Gianni Tognoni, Luigi Tavazzi, Roberto Latini  Nutrition Research  Volume 36, Issue 9, Pages 989-994 (September 2016) DOI: 10.1016/j.nutres.2016.06.012 Copyright © 2016 Elsevier Inc. Terms and Conditions

Figure Association between the reported frequency of olive oil intake and RBC oleic acid levels (top), and fish intake and RBC EPA+DHA (bottom) (means and SDs). Values are means + SD. P values from ANOVA (overall comparison); P < .0001 for both. Top, P < .002 for comparisons of regularly versus never and sometimes. Bottom, P < .008 for comparisons of >2 servings per week vs all other categories. Nutrition Research 2016 36, 989-994DOI: (10.1016/j.nutres.2016.06.012) Copyright © 2016 Elsevier Inc. Terms and Conditions

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