Department of Nutrition, Food Science and Gastronomy, School of Pharmacy and Food Sciences and XIA, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, Santa Coloma de Gramenet, 08921, Spain.
Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain.
Mol Nutr Food Res. 2021 Sep;65(17):e2100363. doi: 10.1002/mnfr.202100363. Epub 2021 Jul 28.
Plasma fatty acids (FAs) are associated with the development of cardiovascular diseases and metabolic syndrome. The aim of our study is to assess the relationship between fruit and vegetable (F&V) consumption and plasma FAs and their subtypes.
Plasma FAs are assessed in a cross-sectional analysis of a subsample of 240 subjects from the PREDIMED-Plus study. Participants are categorized into four groups of fruit, vegetable, and fat intake according to the food frequency questionnaire. Plasma FA analysis is performed using gas chromatography. Associations between FAs and F&V consumption are adjusted for age, sex, physical activity, body mass index (BMI), total energy intake, and alcohol consumption. Plasma saturated FAs are lower in groups with high F&V consumption (-1.20 mg cL [95% CI: [-2.22, -0.18], p-value = 0.021), especially when fat intake is high (-1.74 mg cL [95% CI: [-3.41, -0.06], p-value = 0.042). Total FAs and n-6 polyunsaturated FAs tend to be lower in high consumers of F&V only in the high-fat intake groups.
F&V consumption is associated with lower plasma saturated FAs when fat intake is high. These findings suggest that F&V consumption may have different associations with plasma FAs depending on their subtype and on the extent of fat intake.
血浆脂肪酸（FAs）与心血管疾病和代谢综合征的发展有关。本研究旨在评估水果和蔬菜（F&V）的摄入量与血浆 FAs 及其亚类之间的关系。
在 PREDIMED-Plus 研究的一个亚组 240 名受试者的横断面分析中评估了血浆 FAs。参与者根据食物频率问卷分为水果、蔬菜和脂肪摄入量的四个组。使用气相色谱法进行血浆 FA 分析。在调整了年龄、性别、体力活动、体重指数（BMI）、总能量摄入和酒精摄入后，FA 与 F&V 消费之间的相关性。高 F&V 消费组的血浆饱和 FAs 较低（-1.20mg cL [95% CI：[-2.22，-0.18]，p 值 = 0.021），尤其是当脂肪摄入量较高时（-1.74mg cL [95% CI：[-3.41，-0.06]，p 值 = 0.042）。只有在高脂肪摄入组中，高 F&V 消费者的总 FAs 和 n-6 多不饱和 FAs 趋于降低。
当脂肪摄入量较高时，F&V 的摄入与血浆饱和 FAs 降低有关。这些发现表明，F&V 的摄入与血浆 FAs 之间的关联可能因亚类和脂肪摄入量的不同而不同。
