Abstract
High arachidonic acid (AA; 20:4n-6) status may have adverse effects on inflammation and risk of cardiovascular diseases. Concerns about high intake of n-6 polyunsaturated fatty acids (PUFAs) are based on the premise that endogenous conversion from linoleic acid (LA; 18:2n-6) is an important source of AA, but few population-based studies have investigated dietary determinants of AA status. In this study, we examined habitual food consumption in relation to plasma concentrations of AA and other PUFAs in population-based studies. We used cross-sectional data from 269 healthy, ethnic Chinese participants (25–80 years old) with contrasting intakes of fish and red meat from the Singapore Prospective Study Program and 769 healthy participants (44–74 years old) from the Singapore Chinese Health Study as a validation set. Multivariable linear regression was used to examine PUFA intake (% energy) and food sources of PUFA (fish, red meat, poultry, soy and cooking oils) in relation to plasma PUFAs (AA, LA, dihomo-gamma-linolenic acid (DGLA; 20:3n-6), alpha-linolenic acid (ALA; 18:3n-3), eicosapentaenoic acid (EPA; 20:5n-3), and docosahexaenoic acid (DHA; 22:6n-3)) concentrations. Higher intake of red meat was associated with higher plasma AA concentrations. High intake of PUFA or PUFA-rich oils was associated with higher plasma ALA but not with plasma AA. Higher intakes of soy were associated with higher ALA and fish with higher DHA and EPA concentrations. These associations were statistically significant (p < 0.05) in both studies. Red meat consumption, but not PUFA or PUFA-rich cooking oil, was associated with circulating AA suggesting that intake of pre-formed AA rather than LA is an important determinant of AA status. A diet high in fish, soy products and polyunsaturated cooking oil, and low in red meat may be associated with an optimal plasma profile of PUFA in this Chinese population.
Highlights
The role of n-6 polyunsaturated fatty acids in cardiovascular health and inflammation is controversial
No differences were observed with regard to non-dietary characteristics and cooking oil use, with the exception of a lower waist circumference among participants of the Low Fish, Low Red Meat group compared with groups with higher fish or red meat consumption
Use of cooking oils high in polyunsaturated fatty acids (PUFAs) was associated with higher alpha-linolenic acid (ALA), but not with higher arachidonic acid (AA) concentrations
Summary
The role of n-6 polyunsaturated fatty acids in cardiovascular health and inflammation is controversial. A high polyunsaturated fat (PUFA) intake, of which the greatest proportion is the n-6 PUFA linoleic acid (LA; 18:2n-6), may lower cardiovascular heart disease (CVD) risk by lowering low-density lipoprotein concentrations [1,2,3] and blood pressure [4]. Dietary LA intake was inversely associated with risk of coronary artery disease [5]. Increased AA content in adipose tissue has been associated with a higher risk of coronary artery disease [10]. Dihomo-gamma-linolenic acid (DGLA; 20:3n-6) is an elongation product of gamma-linolenic acid and direct precursor of AA that may have an independent role as an inflammation mediator [12]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
