Figure 3 | Scientific Reports

Figure 3

From: Omega-3 index and blood pressure responses to eating foods naturally enriched with omega-3 polyunsaturated fatty acids: a randomized controlled trial

Figure 3

Estimated red cell bioavailability of EPA and DHA, and distribution of red cell omega-3 index after consumption of control or omega-3-PUFA enriched chicken-meat and eggs for 6 months. (a) Relationship between the sum of EPA and DHA intake from the study foods, and the change from baseline in the red cell omega-3 index (EPA + DHA % of fatty acids). Data shown as means and SEMs for the groups that ate both control foods (square), the enriched eggs (triangle), the enriched chicken-meat (diamond) and the dual enriched foods (circle). Estimated red cell bioavailability of EPA and DHA is illustrated by the slope of the relationship. (b) Distribution of the red cell omega-3 index in the four randomised groups at 6 months. Omega-3 index categories colour coding; red < 4% = very high risk; orange 4–6% = high risk; yellow 6–8% = intermediate risk; and green > 8% = low risk.

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