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Assessment of individual fatty acid intake

Published online by Cambridge University Press:  28 February 2007

Marie M. Cantwell
Marie M. Cantwell*
Affiliation:
Department of Biological Sciences, Dublin Institute of Technology, Kevin Street, Dublin 8, Republic of Ireland and Trinity Centre for Health Sciences, St James's Hospital, James's Street, Dublin 8, Republic of Ireland
*
*Corresponding author: Ms Marie Cantwell, email cantwemm@yahoo.com
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Abstract

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Dietary assessment of individual fatty acid intake is difficult due to a number of limitations. Information regarding the type, quantity and brand-name of fat used in cooking and at the table is required. In addition, margarine manufacturers may change the component oils used for reasons of cost, which changes the fatty acid composition of their products from season-to-season. Independent markers of fatty acid intake are required, therefore, to compensate for these limitations. Adipose tissue concentrations have been used as a measure of habitual intake of fatty acid groups and individual fatty acids in numerous studies. Saturated (SFA) and monounsaturated fatty acids (MUFA) are generally poorly correlated with adipose tissue concentrations, which can be explained partly by endogenous synthesis. In general, adipose tissue concentrations of exogenously-produced fatty acids (n-3 and n-6 polyunsaturated fatty acids (PUFA)) are well correlated with estimates of habitual intake. Correlations between dietary trans unsaturated fatty acids (TUFA) and adipose tissue concentrations vary between countries, which may be due to differences in dietary sources. Correlations may be affected by differences in bioavailability or selective retention of fatty acids in certain tissue lipids.

Keywords

BiomarkerAdipose tissueDietary fatty acidCardiovascular disease

Information

Type
Postgraduate Symposium
Information
Proceedings of the Nutrition Society , Volume 59 , Issue 2 , May 2000 , pp. 187 - 191
Copyright
Copyright © The Nutrition Society 2000

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