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Dietary fat in relation to erythrocyte fatty acid composition in men.

Takkunen M, Agren J, Kuusisto J, Laakso M, Uusitupa M, Schwab U - Lipids (2013)

Bottom Line: Higher PUFA intake from meat was related to decreased long-chain n-3 (P < 0.001) and increased n-6 PUFA (P < 0.001) proportions.In conclusion, EMFA composition reflects particularly well the intakes of n-3 PUFA, whereas other associations remained lower.The dietary effect on the nervonic acid proportion was confirmed.

View Article: PubMed Central - PubMed

Affiliation: Institute of Public Health and Clinical Nutrition, University of Eastern Finland, P.O. Box 1627, 70211, Kuopio, Finland, markust@student.uef.fi.

ABSTRACT
Erythrocyte membrane fatty acid (EMFA) composition is used in the validation of food frequency questionnaires (FFQ) and the evaluation of dietary fat quality. In this cross-sectional study we aimed to investigate associations of diet with EMFA. Altogether, 1,033 randomly selected Finnish men, aged from 47 to 75 years filled in a FFQ and their EMFA composition was analyzed. Marine polyunsaturated fatty acid (PUFA) intake correlated positively with erythrocyte eicosapentaenoic and docosahexaenoic acids (r(s) = 0.415 and r(s) = 0.340, respectively, P < 0.001) and inversely with all n-6 PUFA analyzed (P < 0.001). PUFA intake from spreads and cooking fats correlated positively with alpha-linolenic (ALA), linoleic (LNA) and nervonic acids (r(s) = 0.229, r(s) = 0.160 and r(s) = 0.143, respectively, P < 0.001). Milk fat intake was associated with myristic and behenic acids (r(s) = 0.186 and r(s) = 0.132, respectively P < 0.001). Butter users had lower ALA and LNA proportions (mol%) than non-users (0.16 ± 0.04 vs. 0.19 ± 0.05, P < 0.001 and 7.77 ± 1.02 vs. 8.12 ± 1.11, P = 0.001). Higher PUFA intake from meat was related to decreased long-chain n-3 (P < 0.001) and increased n-6 PUFA (P < 0.001) proportions. In conclusion, EMFA composition reflects particularly well the intakes of n-3 PUFA, whereas other associations remained lower. Yet, all main sources of dietary fat were related with EMFA. The dietary effect on the nervonic acid proportion was confirmed.

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Related in: MedlinePlus

Values are means (mol%) and standard errors of erythrocyte membrane sums of EPA, DPA and DHA (a) and n-6 (b) in relation to PUFA weighted tertiles of intakes of fish and fish oil supplement and meat. In both figures P < 0.001 (n = 968) for both intake axes in age, BMI, smoking, statin medication and alcohol consumption adjusted ANCOVA models. 20.5 % of variation (R2) in n-6/n-3 -ratio was explained by the model. Please note the differing order of categories on the horizontal axes. DHA 22:6n-3, DPA 22:5n-3, EPA 20:5n-3, PUFA polyunsaturated fatty acid
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Fig1: Values are means (mol%) and standard errors of erythrocyte membrane sums of EPA, DPA and DHA (a) and n-6 (b) in relation to PUFA weighted tertiles of intakes of fish and fish oil supplement and meat. In both figures P < 0.001 (n = 968) for both intake axes in age, BMI, smoking, statin medication and alcohol consumption adjusted ANCOVA models. 20.5 % of variation (R2) in n-6/n-3 -ratio was explained by the model. Please note the differing order of categories on the horizontal axes. DHA 22:6n-3, DPA 22:5n-3, EPA 20:5n-3, PUFA polyunsaturated fatty acid

Mentions: Figure 1a shows how the sum of marine derived PUFA (EPA, docosapentaenoic acid (DPA, 22:5n-3) and DHA) was positively related to PUFA intake from fish but inversely to PUFA intake from meat. There was a similar but opposite association with the sum of all measured n-6 PUFA (Fig. 1b). We did not find significant interactions between dietary fish and meat in relation to marine PUFA or n-6 PUFA in ANCOVA models adjusted for age, BMI, smoking, statin medication and alcohol consumption (P-interaction = 0.645 and P-interaction = 0.305, respectively).Fig. 1


Dietary fat in relation to erythrocyte fatty acid composition in men.

Takkunen M, Agren J, Kuusisto J, Laakso M, Uusitupa M, Schwab U - Lipids (2013)

Values are means (mol%) and standard errors of erythrocyte membrane sums of EPA, DPA and DHA (a) and n-6 (b) in relation to PUFA weighted tertiles of intakes of fish and fish oil supplement and meat. In both figures P < 0.001 (n = 968) for both intake axes in age, BMI, smoking, statin medication and alcohol consumption adjusted ANCOVA models. 20.5 % of variation (R2) in n-6/n-3 -ratio was explained by the model. Please note the differing order of categories on the horizontal axes. DHA 22:6n-3, DPA 22:5n-3, EPA 20:5n-3, PUFA polyunsaturated fatty acid
© Copyright Policy - OpenAccess
Related In: Results  -  Collection

Show All Figures
getmorefigures.php?uid=PMC3824229&req=5

Fig1: Values are means (mol%) and standard errors of erythrocyte membrane sums of EPA, DPA and DHA (a) and n-6 (b) in relation to PUFA weighted tertiles of intakes of fish and fish oil supplement and meat. In both figures P < 0.001 (n = 968) for both intake axes in age, BMI, smoking, statin medication and alcohol consumption adjusted ANCOVA models. 20.5 % of variation (R2) in n-6/n-3 -ratio was explained by the model. Please note the differing order of categories on the horizontal axes. DHA 22:6n-3, DPA 22:5n-3, EPA 20:5n-3, PUFA polyunsaturated fatty acid
Mentions: Figure 1a shows how the sum of marine derived PUFA (EPA, docosapentaenoic acid (DPA, 22:5n-3) and DHA) was positively related to PUFA intake from fish but inversely to PUFA intake from meat. There was a similar but opposite association with the sum of all measured n-6 PUFA (Fig. 1b). We did not find significant interactions between dietary fish and meat in relation to marine PUFA or n-6 PUFA in ANCOVA models adjusted for age, BMI, smoking, statin medication and alcohol consumption (P-interaction = 0.645 and P-interaction = 0.305, respectively).Fig. 1

Bottom Line: Higher PUFA intake from meat was related to decreased long-chain n-3 (P < 0.001) and increased n-6 PUFA (P < 0.001) proportions.In conclusion, EMFA composition reflects particularly well the intakes of n-3 PUFA, whereas other associations remained lower.The dietary effect on the nervonic acid proportion was confirmed.

View Article: PubMed Central - PubMed

Affiliation: Institute of Public Health and Clinical Nutrition, University of Eastern Finland, P.O. Box 1627, 70211, Kuopio, Finland, markust@student.uef.fi.

ABSTRACT
Erythrocyte membrane fatty acid (EMFA) composition is used in the validation of food frequency questionnaires (FFQ) and the evaluation of dietary fat quality. In this cross-sectional study we aimed to investigate associations of diet with EMFA. Altogether, 1,033 randomly selected Finnish men, aged from 47 to 75 years filled in a FFQ and their EMFA composition was analyzed. Marine polyunsaturated fatty acid (PUFA) intake correlated positively with erythrocyte eicosapentaenoic and docosahexaenoic acids (r(s) = 0.415 and r(s) = 0.340, respectively, P < 0.001) and inversely with all n-6 PUFA analyzed (P < 0.001). PUFA intake from spreads and cooking fats correlated positively with alpha-linolenic (ALA), linoleic (LNA) and nervonic acids (r(s) = 0.229, r(s) = 0.160 and r(s) = 0.143, respectively, P < 0.001). Milk fat intake was associated with myristic and behenic acids (r(s) = 0.186 and r(s) = 0.132, respectively P < 0.001). Butter users had lower ALA and LNA proportions (mol%) than non-users (0.16 ± 0.04 vs. 0.19 ± 0.05, P < 0.001 and 7.77 ± 1.02 vs. 8.12 ± 1.11, P = 0.001). Higher PUFA intake from meat was related to decreased long-chain n-3 (P < 0.001) and increased n-6 PUFA (P < 0.001) proportions. In conclusion, EMFA composition reflects particularly well the intakes of n-3 PUFA, whereas other associations remained lower. Yet, all main sources of dietary fat were related with EMFA. The dietary effect on the nervonic acid proportion was confirmed.

Show MeSH
Related in: MedlinePlus