Cancer Epidemiology Unit, Nuffield Department of Population Health, University of Oxford, Oxford OX3 7LF, UK.
Nuffield Department of Primary Care Health Sciences, University of Oxford, Oxford OX3 7LF, UK.
Nutrients. 2022 Aug 31;14(17):3603. doi: 10.3390/nu14173603.
The Oxford WebQ is an online 24 h dietary assessment tool used by several large prospective studies. This study describes the creation of the new individual fatty acid (FA) dataset for the Oxford WebQ and reports intakes and sources of dietary individual FAs in the UK Biobank. Participants who completed ≥1 (maximum of five) 24 h dietary assessments were included ( = 207,997). Nutrient intakes were obtained from the average of all completed 24 h dietary assessments. Nutrient data from the UK McCance and Widdowson's The Composition of Foods and the US Department of Agriculture food composition tables were used to calculate intakes of 21 individual FAs. The individual FA dataset included 10 saturated fatty acids (SFAs), 4 monounsaturated fatty acids (MUFAs), and 7 polyunsaturated fatty acids (PUFAs; including alpha-linolenic (18:3), eicosapentaenoic (20:5), and docosahexaenoic (22:6) acids). Palmitic (16:0; mean ± standard deviation (SD): 13.5 ± 5.7 g/d) and stearic (18:0; 5.2 ± 2.5) acids were the main contributors to SFAs, and the main sources of these were cereals and cereal products (mostly desserts/cakes/pastries), milk and milk products (mostly cheese and milk), and meat and meat products. Oleic acid (18:1; 24.2 ± 9.8) was the main MUFA, derived mainly from cereals and cereal products, and meat and meat products. Linoleic acid (18:2; 9.7 ± 4.3) was the main PUFA, derived mostly from cereals and cereal products, and vegetables (including potatoes) and vegetable dishes. The individual FA dataset for the Oxford WebQ will allow future investigations on individual FAs and disease risk.
牛津网络问卷是一种在线 24 小时饮食评估工具，被多项大型前瞻性研究使用。本研究描述了为牛津网络问卷创建新的个体脂肪酸 (FA) 数据集，并报告了英国生物库中个体 FA 的饮食摄入量和来源。纳入完成≥1 次（最多 5 次）24 小时饮食评估的参与者（n=207997）。营养素摄入量是从所有完成的 24 小时饮食评估的平均值中获得的。营养素数据来自英国 McCance 和 Widdowson 的《食物成分》和美国农业部食物成分表，用于计算 21 种个体 FA 的摄入量。个体 FA 数据集包括 10 种饱和脂肪酸 (SFA)、4 种单不饱和脂肪酸 (MUFA) 和 7 种多不饱和脂肪酸 (PUFA；包括α-亚麻酸 (18:3)、二十碳五烯酸 (20:5) 和二十二碳六烯酸 (22:6))。棕榈酸 (16:0；均值 ± 标准差 (SD)：13.5 ± 5.7 g/d) 和硬脂酸 (18:0；5.2 ± 2.5) 是 SFA 的主要来源，其主要来源是谷物和谷物制品（主要是甜点/蛋糕/糕点）、牛奶和奶制品（主要是奶酪和牛奶）以及肉类和肉类制品。油酸 (18:1；24.2 ± 9.8) 是主要的 MUFA，主要来源于谷物和谷物制品以及肉类和肉类制品。亚油酸 (18:2；9.7 ± 4.3) 是主要的 PUFA，主要来源于谷物和谷物制品以及蔬菜（包括土豆）和蔬菜菜肴。牛津网络问卷的个体 FA 数据集将允许未来对个体 FA 和疾病风险进行研究。
