Fig 1.
Consort figure illustrating participant flow through the study.
Table 1.
Subject characteristics and blood measurements.
Fig 2.
Percent (%) increase in red blood cell (RBC) levels of EPA (A) and DHA (B) in olive oil (OO) and fish oil (FO) groups after 12 weeks of supplementation.
Values are reported as means ± SD.* FO group means were significantly different from the baseline (p < 0.001).
Table 2.
Resting metabolic rate, substrate oxidation, and within individual coefficient of variance between consecutive day measurements with olive oil supplementation.
Table 3.
Resting metabolic rate, substrate oxidation, and within individual coefficient of variance between consecutive day measurements with fish oil supplementation.
Fig 3.
Resting oxygen consumption (VO2) (A), resting metabolic rate (RMR) (B), carbohydrate (CHO) oxidation (C), and fatty acid (FA) oxidation (D) normalized to body mass at weeks 0, 6 and 12 of olive oil (OO) and fish oil (FO) supplementation.
Values are reported as means ± SD. There were no differences between the groups.
Fig 4.
Change (%) in resting metabolic rate (RMR) normalized to body mass (BM) after 6 (A) and 12 (B) week supplementation of olive oil (OO) and fish oil (FO).
Values are reported as means ± SD. There were no differences between the groups.
Fig 5.
Resting oxygen consumption (VO2) (A), resting metabolic rate (RMR) (B), carbohydrate (CHO) oxidation (C), and fatty acid (FA) oxidation (D) normalized to body mass at weeks 0, 6 and 12 in summer and winter groups.
Values are reported as means ± SD. *Significantly different from weeks 0 and 6 (Winter) and weeks 0, 6 and 12 (Summer) (p<0.01).