Abstract 4210: Ethnic differences in omega-3 polyunsaturated fatty acid intake

Abstract

Abstract Background: In the US, over 1.7 million new cancer cases are forecast in 2018, with highest incidence in non-Hispanic blacks and lowest in Asians, and with non-Hispanic whites having higher cancer incidence than Hispanics. Omega-3 polyunsaturated fatty acids (n-3 PUFA), particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), may play a role in reducing risks for some diseases, including cancer. Ethnic dietary intake patterns are known to affect dietary intake habits affecting individual macronutrient and micronutrient consumptions. Some previous population-based intake studies suggest differences in total fat consumption patterns including n-3 PUFA across Hispanic ethnic groups. Objectives: This study aims to determine if mean n-3 PUFA dietary intakes of EPA and DHA differ across race/ethnic groups in the National Health and Nutrition Examination Survey (NHANES) 2011-2014 and to describe the main EPA and DHA food sources consumed. We hypothesize n-3 EPA and DHA dietary intakes differ across ethnic groups based on ethnocentric dietary intake patterns. Methodology: Dietary intake data collected from the Day 1 of the 24-hour recall in the NHANES 2011-2014 was used to estimate mean daily EPA and DHA intake and identify food sources contributing to n-3 dietary intakes in adults across race/ethnic groups. We estimated mean EPA and DHA intake in grams (g) with 95% confidence intervals (CI) in Hispanics, non-Hispanic whites, non-Hispanic blacks, and non-Hispanic Asians. For major food sources across ethnic groups, the fractions of total intake (and corresponding 95% CIs) from each food item were also calculated. Results: A total of 9,848 individuals were included in this analysis, including 21% Hispanics, 44% non-Hispanic whites and others, 23% non-Hispanic blacks, and 12% non-Hispanic Asians. Non-Hispanic blacks reported higher total PUFA intake (Mean: 19.60g; 95% CI: 18.99-20.22) and non-Hispanic Asians reported the lowest intake (Mean: 16.57g; 95% CI: 15.86-17.27). However, non-Hispanic Asians reported an intake 3x higher of EPA (Mean: 0.07g; 95% CI: 0.06-0.07) and 2x higher of DHA (Mean: 0.12g; 95% CI: 0.11-0.14) than other ethnic groups. Baked or broiled salmon was the largest contributor of EPA and DHA across race/ethnic groups. For non-Hispanic whites and non-Hispanic blacks, salmon cake or patty was their second largest source of EPA. Hispanics had a higher intake of foods with lower DHA content. Conclusions: Our results suggest EPA and DHA intake differs across race/ethnicity and the dietary sources to obtain these n-3 PUFA shows substantial heterogeneity. Epidemiologic studies of cancer and other disease outcomes should employ nutritional assessment tools that consider ethnic-specific sources of n-3 PUFA intake. Citation Format: Sachelly Julian-Serrano, Kevin W. Dodd, Ivonne Anglero, Rachael Stolzenberg-Solomon, Nancy J. Emenaker. Ethnic differences in omega-3 polyunsaturated fatty acid intake [abstract]. In: Proceedings of the American Association for Cancer Research Annual Meeting 2019; 2019 Mar 29-Apr 3; Atlanta, GA. Philadelphia (PA): AACR; Cancer Res 2019;79(13 Suppl):Abstract nr 4210.