Consumption of Red Meat, but Not Cooking Oils High in Polyunsaturated Fat, Is Associated with Higher Arachidonic Acid Status in Singapore Chinese Adults
Seah JY, Gay GM, Su J, Tai ES, Yuan JM, Koh WP, Ong CN, van Dam RM
Nutrients · 29 citas
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Cómo se estudió
- Diseño
- Estudio de cohortes (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- National Institutes of Health
- Gobierno
- National Cancer Institute
- Gobierno
- National Medical Research Council, Singapore
- Gobierno
- NCI NIH HHS
- Subvenciones
- National Cancer Institute (R01 CA080205); National Cancer Institute (R01CA144034); National Cancer Institute (UM1 CA182876); National Institutes of Health (UM1CA182876); National Institutes of Health (R01-CA144034)
Según 4 financiadores declarados y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2017-01-31 · Nutrients · vol. 9 · número 2 · pág. 101
- Editorial
- Multidisciplinary Digital Publishing Institute
- Citado
- 39 citas · más que el 86% de estudios similares · 2.1× el promedio de su campo
- Referencias
- 54 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Fatty Acid Research and Health · Nutritional Studies and Diet · Cholesterol and Lipid Metabolism
- Palabras clave
- Polyunsaturated fatty acid, Docosahexaenoic acid, Eicosapentaenoic acid, Arachidonic acid, Linoleic acid, Food science, Red meat, Population, Linolenic acid, Fish oil, Chemistry, Fatty acid, Medicine, Biology, Biochemistry, Fish <Actinopterygii>, Environmental health
- MeSH
- animals, fishes, humans, dietary fats, unsaturated, fatty acids, unsaturated, arachidonic acid, diet, prospective studies, cross-sectional studies, feeding behavior, energy intake, soy foods, adult, aged, aged, 80 and over, middle aged, singapore, female, male, red meat
8 autores
- Jowy Yi Hoong Seah🇸🇬Duke-NUS Medical School; National University Health System
- Gibson Ming Wei Gay🇸🇬National University Health System
- Jin Su🇸🇬National University Health System
- E Shyong Tai🇸🇬National University of Singapore; National University Health System
- Jian‐Min Yuan🇺🇸University of Pittsburgh; UPMC Hillman Cancer Center
- Woon‐Puay Koh🇸🇬Duke-NUS Medical School; National University Health System
- Choon Nam Ong🇸🇬 · autor de correspondenciaNational University of Singapore; National University Health System; NUS Environmental Research Institute
- Rob M. van Dam🇺🇸🇸🇬 · autor de correspondenciaHarvard University; National University of Singapore; Duke-NUS Medical School; National University Health System
Resumen
El texto original del estudio, en el idioma en que se publicó.
High arachidonic acid (AA; 20:4 n - 6) status may have adverse effects on inflammation and risk of cardiovascular diseases. Concerns about high intake of n - 6 polyunsaturated fatty acids (PUFAs) are based on the premise that endogenous conversion from linoleic acid (LA; 18:2 n - 6) is an important source of AA, but few population-based studies have investigated dietary determinants of AA status. In this study, we examined habitual food consumption in relation to plasma concentrations of AA and other PUFAs in population-based studies. We used cross-sectional data from 269 healthy, ethnic Chinese participants (25-80 years old) with contrasting intakes of fish and red meat from the Singapore Prospective Study Program and 769 healthy participants (44-74 years old) from the Singapore Chinese Health Study as a validation set. Multivariable linear regression was used to examine PUFA intake (% energy) and food sources of PUFA (fish, red meat, poultry, soy and cooking oils) in relation to plasma PUFAs (AA, LA, dihomo-gamma-linolenic acid (DGLA; 20:3 n - 6), alpha-linolenic acid (ALA; 18:3 n - 3), eicosapentaenoic acid (EPA; 20:5 n - 3), and docosahexaenoic acid (DHA; 22:6 n - 3)) concentrations. Higher intake of red meat was associated with higher plasma AA concentrations. High intake of PUFA or PUFA-rich oils was associated with higher plasma ALA but not with plasma AA. Higher intakes of soy were associated with higher ALA and fish with higher DHA and EPA concentrations. These associations were statistically significant (p < 0.05) in both studies. Red meat consumption, but not PUFA or PUFA-rich cooking oil, was associated with circulating AA suggesting that intake of pre-formed AA rather than LA is an important determinant of AA status. A diet high in fish, soy products and polyunsaturated cooking oil, and low in red meat may be associated with an optimal plasma profile of PUFA in this Chinese population.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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