scholarly journals The influence of nutritional state on the fatty acid composition of circulating lipid fractions: implications for their use as biomarkers of dietary fat intake

2021 ◽  
Vol 126 (1) ◽  
Author(s):  
Sion A. Parry ◽  
Fredrik Rosqvist ◽  
Sarah Peters ◽  
Rebecca K. Young ◽  
Thomas Cornfield ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Dietary Fat ◽  
Plasma Lipid ◽  
Nutritional State ◽  
Fat Intake ◽  
Postprandial Period ◽  
Dietary Fat Intake ◽  
Fa Composition ◽  
Lipid Fractions ◽  
Meal Consumption

Background: The fatty acid (FA) composition of blood can be used as an objective biomarker of dietary FA intake. It remains unclear how the nutritional state influences the FA composition of plasma lipid fractions, and thus their usefulness as biomarkers in a non-fasted state. Objectives: To investigate the associations between palmitate, oleate and linoleate in plasma lipid fractions and self-reported dietary FA intake, and assess the influence of meal consumption on the relative abundance of these FA in plasma lipid fractions (i.e. triglyceride [TG], phospholipids [PLs] and cholesterol esters [CEs]). Design: Analysis was performed in plasma samples collected from 49 (34 males and 15 females) participants aged 26–57 years with a body mass index (BMI) between 21.6 and 34.2 kg/m2, all of whom had participated in multiple study visits, thus a pooled cohort of 98 data sets was available for analysis. A subset (n = 25) had undergone nutritional interventions and was therefore used to investigate the relationship between the FA composition of plasma lipid fractions and dietary fat intake. Results: Significant (P < 0.05) positive associations were observed between dietary polyunsaturated fat and linoleate abundance in plasma CE. When investigating the influence of meal consumption on postprandial FA composition, we found plasma TG palmitate significantly (P < 0.05) decreased across the postprandial period, whereas oleate and linoleate increased. A similar pattern was observed in plasma PL, whereas linoleate abundance decreased in the plasma CE. Conclusion: Our data demonstrate that the FA composition of plasma CE may be the lipid fraction to utilise as an objective biomarker when investigating recent (i.e. previous weeks-months) dietary FA intakes. In addition, we show that the consumption of a high-fat meal influences the FA composition of plasma TG, PL and CE over the course of the postprandial period, and therefore, suggest that fasting blood samples should be utilised when using FA composition as a biomarker of dietary FA intake.

scholarly journals Relative validation of the dietary intake of fatty acids among adults in the Swedish National Dietary Survey using plasma phospholipid fatty acid composition

2015 ◽  
Vol 4 ◽  
Author(s):  
Eva Warensjö Lemming ◽  
Cecilia Nälsén ◽  
Wulf Becker ◽  
Peter Ridefelt ◽  
Iréne Mattisson ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Dietary Fat ◽  
Phospholipid Fatty Acid ◽  
Phospholipid Fatty Acid Composition ◽  
Fat Intake ◽  
Food Groups ◽  
Dietary Survey ◽  
Dietary Fat Intake ◽  
Fa Composition ◽  
Diet Record

AbstractThe aims of a national dietary study are several-fold. One purpose is to monitor the intake of foods and nutrients in the population and to compare intakes with dietary recommendations. It is, however, difficult to measure dietary fat intake and plasma biomarker fatty acid (FA) composition may be used as an objective measure of dietary fat intake. Thus, the relative ability of a diet record to capture habitual fat intake was validated against biomarker FA. Dietary fat intake was measured in a novel self-assisted web-based 4-d food record – the ‘Riksmaten’ method. Spearman rank correlations between dietary FA, certain food groups (fish-shellfish, dairy products, meat and sausages, and spreads) and the fat content of these food groups and biomarker FA were explored. Participants were 150 women and 129 men, aged 18–80 years, who took part in the Swedish National Dietary Survey, Riksmaten adults 2010–11. Blood samples were collected on average 20 d after the diet record and FA composition was measured in plasma phospholipids by GLC. Total n-3 FA (r 0·31), EPA (r 0·34) and DHA (r 0·42) were correlated between plasma and diet (all P ≤ 0·001). Adjustment for covariates attenuated the relationships. Linoleic acid was only marginally correlated (r 0·15; P = 0·06) in women. Plasma pentadecaenoic acid and heptadecaenoic acid were correlated with dairy product intake as previously reported. In conclusion, the Riksmaten method appears valid for the purpose of collecting data on dietary fat composition, at least in a healthy adult population.

Comparison of Dietary Fat Intake Using Food Records vs. RBC Fatty Acid Biomarkers in a Multiethnic Population—The Federal Women Study

Diabetes ◽  
2018 ◽  
Vol 67 (Supplement 1) ◽  
pp. 1893-P
Author(s):  
AMBER B. COURVILLE ◽  
SHANNA BERNSTEIN ◽  
MIRELLA GALVAN-DE LA CRUZ ◽  
ANTHONY ONUZURUIKE ◽  
NIRUPA R. MATTHAN ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Dietary Fat ◽  
Fat Intake ◽  
Food Records ◽  
Dietary Fat Intake ◽  
Multiethnic Population ◽  
Fatty Acid Biomarkers

scholarly journals Effect of sex and dietary fat intake on the fatty acid composition of phospholipids and triacylglycerol in rat heart

2010 ◽  
Vol 83 (4-6) ◽  
pp. 219-223 ◽  
Author(s):  
Joanne L. Slater-Jefferies ◽  
Samuel P. Hoile ◽  
Karen A. Lillycrop ◽  
Paul A. Townsend ◽  
Mark A. Hanson ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Dietary Fat ◽  
Rat Heart ◽  
Fat Intake ◽  
Dietary Fat Intake

scholarly journals The Polyunsaturated Fatty Acid Composition of Hepatic and Plasma Lipids Differ by Both Sex and Dietary Fat Intake in Rats

2009 ◽  
Vol 140 (2) ◽  
pp. 245-250 ◽  
Author(s):  
Caroline E. Childs ◽  
Meritxell Romeu-Nadal ◽  
Graham C. Burdge ◽  
Philip C. Calder
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Polyunsaturated Fatty Acid ◽  
Dietary Fat ◽  
Plasma Lipids ◽  
Fat Intake ◽  
Dietary Fat Intake

Fatty acid profile of human saliva: a possible indicator of dietary fat intake

2005 ◽  
Vol 50 (1) ◽  
pp. 1-6 ◽  
Author(s):  
Adriana B. Actis ◽  
Nilda R. Perovic ◽  
Daniela Defagó ◽  
Cecilia Beccacece ◽  
Aldo R. Eynard
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Dietary Fat ◽  
Human Saliva ◽  
Fat Intake ◽  
Dietary Fat Intake

scholarly journals A low-fat diet up-regulates expression of fatty acid taste receptor gene FFAR4 in fungiform papillae in humans: a co-twin randomised controlled trial

2019 ◽  
Vol 122 (11) ◽  
pp. 1212-1220 ◽  
Author(s):  
Andrew Costanzo ◽  
Dongli Liu ◽  
Caryl Nowson ◽  
Konsta Duesing ◽  
Nicholas Archer ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Randomised Controlled Trial ◽  
Dietary Fat ◽  
Controlled Trial ◽  
Receptor Gene ◽  
Fat Intake ◽  
Low Fat ◽  
Dietary Fat Intake ◽  
Randomised Controlled

AbstractFatty acid taste (FAT) perception is involved in the regulation of dietary fat intake, where impaired FAT is associated with increased fatty food intake. There are a number of FAT receptors identified on human taste cells that are potentially responsible for FAT perception. Manipulating dietary fat intake, and in turn FAT perception, would elucidate the receptors that are associated with long-term regulation of FAT perception. The present study aimed to assess associations between diet-mediated changes to FAT receptors and FAT perception in humans. A co-twin randomised controlled trial was conducted, where each matching twin within a pair were randomly allocated to either an 8-week low-fat (LF; <20 % energy fat) or an 8-week high-fat (HF; >35 % energy fat) diet. At baseline and week 8, fungiform papillae were biopsied in the fasted state and FAT receptor gene expressions (cluster of differentiation 36 (CD36), free fatty acid receptor 2 (FFAR2), FFAR4, G protein-coupled receptor 84 (GPR84) and a delayed rectifying K+ channel (K+ voltage-gated channel subfamily A member 2; KCNA2)) were measured using RT-PCR; and FAT threshold (FATT) was assessed using three-alternate forced choice methodology. Linear mixed models were fitted, adjusting for correlation between co-twins. Intake was compliant with the study design, with the LF and HF groups consuming 14·8 and 39·9 % energy from fat, respectively. Expression of FFAR4 increased by 38 % in the LF group (P = 0·023; time–diet interaction P = 0·063). ΔFFAR4 (Δ, week 8–baseline) was associated with Δfat intake (g) ( = −159·4; P < 0·001) and ΔFATT ( = −8·8; P = 0·016). In summary, FFAR4 is involved in long-term diet-mediated changes to FAT perception. Manipulating dietary fat intake, and therefore FFAR4 expression, might aid in reducing taste-mediated passive overconsumption of fatty foods.

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