AJCN North Carolina Research Campus
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

This Article
Right arrow Full Text (PDF)
Right arrow Purchase Article
Right arrow View Shopping Cart
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Lopes, S. M.
Right arrow Articles by Blackburn, G. L.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Lopes, S. M.
Right arrow Articles by Blackburn, G. L.
Agricola
Right arrow Articles by Lopes, S. M.
Right arrow Articles by Blackburn, G. L.

American Journal of Clinical Nutrition, Vol 53, 628-637, Copyright © 1991 by The American Society for Clinical Nutrition, Inc

ORIGINAL RESEARCH COMMUNICATIONS

Human plasma fatty acid variations and how they are related to dietary intake

SM Lopes, SL Trimbo, EA Mascioli and GL Blackburn
Department of Medicine, Harvard Medical School, Boston, MA.

A study was conducted in 12 free-living subjects to determine quantitative and qualitative plasma phospholipid (PL), free fatty acid (FFA), triglyceride (TG), and cholesterol ester (CE) fatty acid (FA) variations over time (0.8, and 22 mo) and to correlate these FAs with dietary intake. Diet, reported by use of a food frequency questionnaire (FFQ), did not change over time. Most FA variations were quantitative, occurring in FFA and CE fractions. Correlations between diet and FAs occurred mostly in men for whom dietary percent fat energy was positively correlated with percent monounsaturated plasma TG FAs, and ethanol (g/d) was positively correlated with plasma CE 16:1 omega 7 (mumol/L). These findings indicate that quantitative variations exist in plasma FAs of a normal population, with no detectable alteration in diet; the FFQ may be used to reflect the qualitative status of plasma FA. Factors such as ethanol consumption and sex differences may influence FA metabolism.


This article has been cited by other articles:


Home page
 Am. J. Clin. Nutr.Home page
A. Philibert, C. Vanier, N. Abdelouahab, H. M. Chan, and D. Mergler
Fish intake and serum fatty acid profiles from freshwater fish
Am. J. Clinical Nutrition, December 1, 2006; 84(6): 1299 - 1307.
[Abstract] [Full Text] [PDF]

Home page
 Am. J. Clin. Nutr.Home page
A. M Louheranta, E. S Sarkkinen, H. M Vidgren, U. S Schwab, and M. I. Uusitupa
Association of the fatty acid profile of serum lipids with glucose and insulin metabolism during 2 fat-modified diets in subjects with impaired glucose tolerance
Am. J. Clinical Nutrition, August 1, 2002; 76(2): 331 - 337.
[Abstract] [Full Text] [PDF]

Home page
 J. Nutr.Home page
S. K. Raatz, D. Bibus, W. Thomas, and P. Kris-Etherton
Total Fat Intake Modifies Plasma Fatty Acid Composition in Humans
J. Nutr., February 1, 2001; 131(2): 231 - 234.
[Abstract] [Full Text]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1991 by The American Society for Nutrition