Abstract P135: Dietary Sources Of Linoleic Acid (LA) Differ By Race/ethnicity In Adults Participating In The National Health And Nutrition Examination Survey (NHANES) Between 2015-2016

Abstract

Background: Linoleic acid (LA), a primary polyunsaturated fatty acid, is a nutritional quandary as has been associated with diabetes and cardiovascular disease (CVD) protection but may have negative effects in inflammation and cancer. Objective: To determine whether the relative contributions of nine food sources (dairy, eggs, select fats and oils, fish, fruit, grains, meat, nuts, and desserts) to overall LA intake differ by race / ethnicity in the adult US population. Methods: We included all non-pregnant, non-lactating adults (< 20 years, ~50% female) with plausible dietary data (average daily caloric intake ≥600 kcals/day and ≤6000 kcals/day; N=3,884). The percentage of LA calories attributable from each of the nine food groups was calculated. Linear regression models, incorporating survey weights, examined differences by race/ethnicity and included age, gender, income level, highest level of education and daily caloric intake as covariates, with a post-hoc Tukey test applied to group comparison. Significance was set at Bonferroni corrected P≤.006. Results: Across the population as a whole, 7.14% of the overall caloric intake was attributable to LA. Grains contributed to the highest percentage of LA intake (29%) followed by meat (18%), with fish contributing the least (4%). Significant differences in the relative contribution of almost all food sources to overall LA were found across race/ethnic groups (all except dairy; Table 1). Fruits and Grains showed the greatest number of differences by race/ethnicity, with NHBs reporting the greatest intake contribution of fruit to LA intake (14.8%) and MAs the lowest (9.6%; P<.001 for the difference; Table 1). This pattern was reversed when looking at the contribution of grains to overall LA intake (25.9% vs 41.2% respective; P<.001; Table 1). Conclusions: Our findings suggest that the foods contributing to overall LA intake differ across race/ethnic groups. Interventions designed to alter LA intake may benefit from tailoring to a population’s ethnic/race distribution.