Seah Jowy Yi Hoong, Gay Gibson Ming Wei, Su Jin, Tai E-Shyong, Yuan Jian-Min, Koh Woon-Puay, Ong Choon Nam, van Dam Rob M
Saw Swee Hock School of Public Health, 117549, Singapore.
NUS Graduate School for Integrative Sciences and Engineering, 117456, Singapore.
Nutrients. 2017 Jan 31;9(2):101. doi: 10.3390/nu9020101.
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.
高花生四烯酸（AA；20:4 n - 6）水平可能对炎症和心血管疾病风险产生不利影响。对高摄入n - 6多不饱和脂肪酸（PUFA）的担忧基于这样一个前提，即亚油酸（LA；18:2 n - 6）的内源性转化是AA的重要来源，但很少有基于人群的研究调查过AA水平的饮食决定因素。在本研究中，我们在基于人群的研究中考察了习惯性食物消费与血浆中AA及其他PUFA浓度之间的关系。我们使用了来自新加坡前瞻性研究项目的269名健康华裔参与者（25 - 80岁）的横断面数据，这些参与者的鱼类和红肉摄入量不同，还使用了来自新加坡华人健康研究的769名健康参与者（44 - 74岁）作为验证集。多变量线性回归用于考察PUFA摄入量（占能量的百分比）以及PUFA的食物来源（鱼类、红肉、家禽、大豆和食用油）与血浆PUFA（AA、LA、二高 - γ - 亚麻酸（DGLA；20:3 n - 6）、α - 亚麻酸（ALA；18:3 n - 3）、二十碳五烯酸（EPA；20:5 n - 3）和二十二碳六烯酸（DHA；22:6 n - 3））浓度之间的关系。较高的红肉摄入量与较高的血浆AA浓度相关。高摄入PUFA或富含PUFA的油类与较高的血浆ALA相关，但与血浆AA无关。较高的大豆摄入量与较高的ALA相关，鱼类摄入量与较高的DHA和EPA浓度相关。在两项研究中，这些关联均具有统计学意义（p < 0.05）。红肉消费而非PUFA或富含PUFA的食用油与循环中的AA相关，这表明摄入预先形成的AA而非LA是AA水平的重要决定因素。在这一华裔人群中，高鱼类、大豆制品和多不饱和食用油摄入且低红肉摄入的饮食可能与最佳的血浆PUFA谱相关。
