Plasma phospholipid fatty acid profiles and their association with food intakes: results from a cross-sectional study within the European Prospective Investigation into Cancer and Nutrition.
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Saadatian-Elahi Mitra, Slimani Nadia, Chajès Véronique, Jenab Mazda, Goudable Joëlle, Biessy Carine, Ferrari Pietro, Byrnes Graham, Autier Philippe, Peeters Petra H M, Ocké Marga, Bueno de Mesquita Bas, Johansson Ingegerd, Hallmans Göran, Manjer Jonas, Wirfält Elisabet, González Carlos A, Navarro Carmen, Martinez Carmen, Amiano Pilar, Suárez Laudina Rodriguez, Ardanaz Eva, Tjønneland Anne, Halkjaer Jytte, Overvad Kim, Jakobsen Marianne Uhre, Berrino Franco, Pala Valeria, Palli Domenico, Tumino Rosario, Vineis Paolo, Santucci de Magistris Maria, Spencer Elisabeth A, Crowe Francesca L, Bingham Sheila, Khaw Kay-Tee, Linseisen Jakob, Rohrmann Sabine, Boeing Heiner, Noethlings Ute, Olsen Karina Standahl, Skeie Guri, Lund Eiliv, Trichopoulou Antonia, Oustoglou Erifili, Clavel-Chapelon Françoise, Riboli Elio
Аннотация
OBJECTIVE: The objective was to investigate whether plasma phospholipid fatty acids are suitable biomarkers of dietary intakes across populations involved in a large European multicenter study.
DESIGN: A cross-sectional study design nested to the European Prospective Investigation into Cancer and Nutrition (EPIC) was conducted to determine plasma fatty acid profiles in >3,000 subjects from 16 centers, who had also completed 24-h dietary recalls and dietary questionnaires. Plasma fatty acids were assessed by capillary gas chromatography. Ecological and individual correlations were calculated between fatty acids and select food groups.
RESULTS: The most important determinant of plasma fatty acids was region, which suggests that the variations across regions are largely due to different food intakes. Strong ecological correlations were observed between fish intake and long-chain n-3 polyunsaturated fatty acids (r = 0.78, P < 0.01), olive oil and oleic acid (r = 0.73, P < 0.01), and margarine and elaidic acid (r = 0.76, P < 0.01). Individual correlations varied across the regions, particularly between olive oil and oleic acid and between alcohol and the saturation index, as an indicator of stearoyl CoA desaturase activity.
CONCLUSIONS: These findings indicate that specific plasma phospholipid fatty acids are suitable biomarkers of some food intakes in the EPIC Study. Moreover, these findings suggest complex interactions between alcohol intake and fatty acid metabolism, which warrants further attention in epidemiologic studies relating dietary fatty acids to alcohol-related cancers and other chronic diseases.