Kuksis A, Myher J J, Geher K, Breckenridge W C, Feather T, McGuire V, Little J A
Banting and Best Department of Medical Research, University of Toronto, Ontario, Canada.
J Chromatogr. 1991 Mar 8;564(1):11-26. doi: 10.1016/0378-4347(91)80066-l.
Fasting plasma total lipid profiles were determined by high-temperature gas chromatography on a total of 1246 free living urban subjects, ages 20-59 years, from the Toronto-McMaster Lipid Research Clinic Population Study. Quantitative estimates of the major molecular species, lipid classes and lipid class ratios were correlated with a total of twelve dietary lipid components, including total saturated and unsaturated fats. oleic and linoleic acids, and cholesterol, to give appropriate Spearman coefficients (rS) and tests of significance (P) for groups of 775 males and 471 females. The intake of the various nutrients was derived from a 24-h dietary recall. The most significant correlations varying from rs +/- 0.1-0.4 and P less than 0.0001-0.0005 were between the intake of total fat, individual saturated and unsaturated fats, and the ratios of C50/C54 triacylglycerols and the C34/C36 phosphatidylcholines, which reflected the nature and quantity of the dietary fat consumed. Increases in dietary cholesterol and saturated fat produced small increases in plasma cholesterol and saturated triacylglycerols, while unsaturated dietary fat produced small decreases in saturated and increases in unsaturated plasma triacylglycerols. These changes in the plasma lipid parameters are consistent with those observed previously in much more limited dietary experiments with accurately known composition of ingested fats. It is, therefore, concluded that direct gas chromatographic profiling of plasma total lipids provides a simple and rapid method of verifying the overall correctness of the dietary recall.
对来自多伦多-麦克马斯特脂质研究诊所人群研究的1246名年龄在20至59岁的城市自由生活受试者，通过高温气相色谱法测定空腹血浆总脂质谱。对主要分子种类、脂质类别和脂质类别比率的定量估计与总共十二种膳食脂质成分相关，包括总饱和脂肪和不饱和脂肪、油酸和亚油酸以及胆固醇，从而得出775名男性和471名女性组的适当斯皮尔曼系数（rS）和显著性检验（P）。各种营养素的摄入量来自24小时饮食回顾。最显著的相关性（rS为±0.1 - 0.4，P小于0.0001 - 0.0005）存在于总脂肪、个体饱和脂肪和不饱和脂肪的摄入量与C50/C54三酰甘油和C34/C36磷脂酰胆碱的比率之间，这反映了所摄入膳食脂肪的性质和数量。膳食胆固醇和饱和脂肪的增加使血浆胆固醇和饱和三酰甘油略有增加，而不饱和膳食脂肪使饱和血浆三酰甘油略有降低，不饱和血浆三酰甘油增加。血浆脂质参数的这些变化与先前在摄入脂肪成分准确已知的更有限的饮食实验中观察到的变化一致。因此，得出结论，血浆总脂质的直接气相色谱分析提供了一种简单快速的方法来验证饮食回顾的总体正确性。
