Intakes of PUFAs Were Inversely Associated with Plasma C-Reactive Protein 12 Years Later in a Middle-Aged Population with Vitamin E Intake as an Effect Modifier

(1)

Online Supporting Material Supplemental Table 1 Food groups contributing to intakes of vitamin E and PUFAs 1 Vit E, % Intake ALA, % Intake EPA, % Intake DPA, % Intake DHA, % Intake LA, % Intake AA, % Intake Animal fat other than butter

Animal fat used for

food preparation 0.39 1.8 0.22 1.1 0.21 0.88 0.83

Butter Butter 2.6 8.5 0 0 0 1.6 0

Margarines All types of _margarine 7.0 2.9 0 0 0 3.3 0

Vegetable oil poor in n3 PUFA

Peanut oil, sunflower oil, corn oil, grape seed oil

35.4 3.8 0 0 0 41 0

Vegetable oil rich in n3 PUFA

Walnut oil, rapeseed

oil, soybean oil 0.35 3.7 0 0 0 1.1 0

Olive oil Olive oil 5.7 6.1 0 0 0 4.1 0

Cake, cookies

and pastries cakes, tarts, biscuits, doughnuts, croissants, 5.2 8.2 0.25 1.6 3.1 5.7 7.3

Desserts Puddings, custards, _{ice cream} 0.96 1.0 0.20 0.86 1.4 0.85 3.5

Cheese All types of cheese 2.0 11 0 0 0 2.2 2.1

Dairy products Yogurt, cottage _cheese 0.65 1.9 0 0 0 0.45 0

Milk All types of milk and _{milk beverages} 0.79 2.3 0 0 0 0.61 0

Eggs Eggs 1.9 1.3 0.67 4.1 7.5 2.3 18

Fruit Fruit 6.2 5.3 0 0 0 1.4 0

Vegetables All types of _vegetables 6.9 7.2 0 0 0 1.3 0

Soups All types of soups 3.3 1.8 2.6 1.5 2.6 2.5 0.49

Legumes Dried peas, lentils, _corn 0.23 1.1 0 0 0 0.25 0

Potatoes Potatoes, sweet potatoes, plantain, igname

1.7 0.01 0 0 0 1.1 0

Fatty fish

Salmon, tuna, trout, sardine, anchovy, mackerel, herring, eel, carp, dogfish

1.3 1.2 38 25 41 0.42 6 Lean fish catfish, monkfish, pikefish, codfish, plaice, hake, haddock, halibut, saithe, flatfish, whiting, line fish, scorpion fish, turbot fish

0.87 0.1 17 5.5 17 0.02 2.4

Seafood shellfish, mollusks 1.2 0.09 17 4.8 12 0.02 3.3

(2)

Online Supporting Material Vit E, % Intake ALA, % Intake EPA, % Intake DPA, % Intake DHA, % Intake LA, % Intake AA, % Intake

Meat Pork, beef, veal, _{lamb, horse} 1.2 6.1 9.7 20 2.5 2.8 15

Poultry chicken, turkey, duck 0.47 2.4 2.7 8.7 2.7 2.7 15

Processed meat ham, pâté, sausage, bacon and other processed meat

0.64 5.3 5.4 18 4.0 6.7 18

Organ meat

liver, heart, brain, tongue, tripe, intestine

0.12 0.17 2.2 5.4 1.8 0.17 4.2

Nuts Nuts 1.8 4.7 0 0 0 3.5 0

Pizza Pizza, quiche, pies 2.3 3.0 2.1 1.9 2.0 2.7 2.8

Soft drinks All type of soda, cola and fruit juices with added sugar

0.05 0.04 0 0 0 0.01 0

Salty snacks Salted crackers, _{chips, olives} 0.95 0.35 2.1 0.67 1.8 1.3 0.25

Sugar and sweets

Chocolate, sugar, ham, honey, sweet bread spreads

0.82 1.0 0 0 0 1.1 0

Refined grains Refined-grain bread, _{rice and pasta} 2.2 4.2 0.07 0.03 0.10 5.0 0.73

Whole grains Whole-grain bread, _{rice and pasta} 1.0 0.83 0 0 0 0.96 0

AA, Arachidonic acid ; ALA, α-linolenic acid; DHA, Docosahexaenoic acid; DPA, Docosapentaenoic acid; EPA Eicosapentaenoic acid; LA, Linoleic acid

1_{Food groups providing less than 1% of intakes in any of the nutrients presented were deleted from the}

table.