4.1. Patients and Experimental Design
MAY
The MIRA-trial design and participants have been described in detail previously [During the dietary periods participants were provided with five ready-made meals/week (the same thirteen different dishes in both periods). To these meals the participants added either thawed frozen pre-cooked blue mussels (75 g) or the same amount of thawed frozen pre-cooked chicken or, once a week, meatballs. Except for limitations in intake of fish and shellfish, participants otherwise consumed their habitual diets during the whole study period. The blue mussels consumed every week provided 0.24 g saturated fat, 0.14 g monounsaturated fat, 0.47 g polyunsaturated fat, 0.18 g EPA, and 0.16 g DHA daily. The meat provided 0.40 g saturated fat, 0.50 g monounsaturated fat, 0.22 g polyunsaturated fat, 0.00 g EPA, and 0.01 g DHA daily [Compliance was evaluated by self-reporting of the number of dishes consumed and 24 h dietary recalls conducted by telephone midway through each dietary period as well as with plasma and erythrocyte fatty acids. Fasting blood samples were collected before and after each dietary period and were analyzed for free fatty acids and oxylipins in erythrocytes. Erythrocyte fatty acid concentrations have been reported previously [All procedures were conducted according to the Declaration of Helsinki and were approved by Gothenburg Regional Ethical Review Board (25 May 2015/Dnr 230-15 with addendum T879-17 to send samples abroad for analysis), and all participants provided written informed consent. The trial was registered at 