Li Chaoyang, Richter Patricia, Cobb Laura K, Kuiper Heather C, Seymour Jennifer, Vesper Hubert W
Division of Global Health Protection, Center for Global Health, Centers for Disease Control and Prevention, Atlanta, GA, USA.
Resolve to Save Lives, Vital Strategies, New York, NY, USA.
Curr Dev Nutr. 2021 Apr 12;5(5):nzab063. doi: 10.1093/cdn/nzab063. eCollection 2021 May.
Intake of fatty acids (TFAs) increases LDL cholesterol, decreases HDL cholesterol, and increases the risk of heart disease morbidity and mortality. Many food products potentially contain industrially produced or ruminant TFAs. However, little is known about the dietary sources of plasma TFA concentrations.
The objective of this study was to examine associations between foods consumed and plasma TFA concentrations using 24-h dietary recall data and plasma TFA measures among adults aged ≥20 y who participated in the NHANES 2009-2010 in the United States.
Over 4400 food products in the dietary interview data were categorized into 32 food and beverage groups/subgroups. Four major plasma TFAs (palmitelaidic acid, elaidic acid, vaccenic acid, linolelaidic acid) and the sum of the 4 TFAs (sumTFAs) were analyzed using GC-MS. Multivariable linear regression analyses were conducted to identify associations of plasma TFAs with all 32 food and beverage groups/subgroups, controlling for the potential confounding effects of 11 demographic, socioeconomic, behavioral, lifestyle, and health-related variables.
Consumption of the following food groups/subgroups was significantly associated with elevated plasma TFA concentrations: cream substitutes (< 0.001 for palmitelaidic acid, elaidic acid, vaccenic acid, and sumTFAs); cakes, cookies, pastries, and pies (< 0.001 for elaidic acid, vaccenic acid, and sumTFAs; < 0.05 for linolelaidic acid); milk and milk desserts (< 0.01 for palmitelaidic acid and vaccenic acid; < 0.05 for linolelaidic acid and sumTFAs); beef/veal, lamb/goat, and venison/deer (< 0.01 for vaccenic acid; < 0.05 for sumTFAs); and butters (< 0.001 for palmitelaidic acid and vaccenic acid; < 0.05 for sumTFAs).
The findings suggest that the above 5 food groups/subgroups could be the main dietary sources of plasma TFAs among adults in the United States in 2009-2010.
反式脂肪酸（TFAs）的摄入会增加低密度脂蛋白胆固醇，降低高密度脂蛋白胆固醇，并增加心脏病发病和死亡风险。许多食品可能含有工业生产的或反刍动物来源的反式脂肪酸。然而，关于血浆反式脂肪酸浓度的饮食来源知之甚少。
本研究的目的是利用24小时饮食回顾数据和血浆反式脂肪酸测量值，在美国2009 - 2010年参加国家健康与营养检查调查（NHANES）的20岁及以上成年人中，研究所食用食物与血浆反式脂肪酸浓度之间的关联。
饮食访谈数据中的4400多种食品被归类为32个食品和饮料组/亚组。使用气相色谱 - 质谱联用仪（GC - MS）分析四种主要血浆反式脂肪酸（棕榈反油酸、反油酸、异油酸、亚油酸反式异构体）以及这四种反式脂肪酸的总和（反式脂肪酸总和）。进行多变量线性回归分析，以确定血浆反式脂肪酸与所有32个食品和饮料组/亚组之间的关联，并控制11个人口统计学、社会经济、行为、生活方式和健康相关变量的潜在混杂效应。
以下食品组/亚组的消费与血浆反式脂肪酸浓度升高显著相关：奶油替代品（棕榈反油酸、反油酸、异油酸和反式脂肪酸总和的P值均<0.001）；蛋糕、饼干、糕点和馅饼（反油酸、异油酸和反式脂肪酸总和的P值<0.001；亚油酸反式异构体的P值<0.05）；牛奶及奶制品甜点（棕榈反油酸和异油酸的P值<0.01；亚油酸反式异构体和反式脂肪酸总和的P值<0.05）；牛肉/小牛肉、羊肉/山羊和鹿肉/鹿（异油酸的P值<0.01；反式脂肪酸总和的P值<0.05）；以及黄油（棕榈反油酸和异油酸的P值<0.001；反式脂肪酸总和的P值<0.05）。
研究结果表明，上述5个食品组/亚组可能是2009 - 2010年美国成年人血浆反式脂肪酸的主要饮食来源。
