Dietary Sources of Linoleic Acid (LA) Differ by Race/Ethnicity in Adults Participating in the National Health and Nutrition Examination Survey (NHANES) between 2017–2018

Author:

Momin Shabnam R.1,Senn Mackenzie K.1,Manichaikul Ani2,Yang Chaojie2,Mathias Rasika3,Phan Mimi1,Rich Stephen S.2ORCID,Sergeant Susan4,Seeds Michael5,Reynolds Lindsay6,Chilton Floyd H.7,Wood Alexis C.1ORCID

Affiliation:

1. USDA/ARS Children’s Nutrition Research Center, Baylor College of Medicine, Houston, TX 77030, USA

2. Center for Public Health Genomics, University of Virginia, Charlottesville, VA 22908, USA

3. Department of Medicine, Johns Hopkins University, Baltimore, MD 21205, USA

4. Department of Internal Medicine/Section on Molecular Medicine, Wake Forest School of Medicine, Winston-Salem, NC 27101, USA

5. Department of Biochemistry, Wake Forest School of Medicine, Winston-Salem, NC 27101, USA

6. Department of Epidemiology and Prevention, Wake Forest School of Medicine, Winston-Salem, NC 27101, USA

7. Department of Nutritional Sciences, University of Arizona, Tucson, AZ 85721, USA

Abstract

Linoleic acid (LA) is a primary n-6 polyunsaturated fatty acid (PUFA), which is of interest to nutritional professionals as it has been associated with health outcomes. However, as some LA-rich foods offer protection against chronic diseases such as CVD (e.g., fatty fish), while others increase risk (e.g., red meat), the individual foods contributing to LA intake may be an important factor to consider. Therefore, this analysis sought to examine whether there are racial/ethnic differences in the proportion of overall LA intake accounted for by individual food groups, via a cross-sectional analysis of 3815 adults participating in the National Health and Nutrition Examination Survey (NHANES; 2017–2018 cycle). Separate multivariable linear regressions models specified the proportion of overall LA intake attributable to each of the nine food groups (dairy, eggs, fat, fish, fruits and vegetables, grains, meat, nuts, and sweets) as the outcome, and race/ethnicity as the predictor, with age, gender, and socioeconomic status (SES) as covariates, in order to estimate whether there were mean differences by race/ethnicity in the proportion of overall LA intake attributable to each of these foods seperately. After a Bonferroni correction for multiple testing, eggs, grains, fruits and vegetables, meat, and fish each accounted for a different proportion of overall LA intake according to racial/ethnic grouping (all p < 0.006 after a Bonferroni correction). These findings indicate the food sources of LA in the diet differ by race/ethnicity, and warrant future investigations into whether this plays a role in health disparities.

Funder

National Institutes of health

USDA/ARS

Publisher

MDPI AG

Subject

Food Science,Nutrition and Dietetics

Reference38 articles.

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3. United States Department of Agriculture (2022, October 05). Monitoring Food Composition and Nutrient Intake of the Nation, Available online: https://np107.arsnet.usda.gov/post/2022/04/25/proposed-action-plan-component-2.

4. On the nature and role of the fatty acids essential in nutrition;Burr;J. Biol. Chem.,1930

5. Essential fatty acids in infant nutrition. III. Clinical manifestations of linoleic acid deficiency;Hansen;J. Nutr.,1958

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