Abstract
The relationships between dietary habits and the blood fatty acid (FA) profile have been poorly explored, particularly in children. Aim of the present investigation was to look at the associations between dietary habits and the plasma pattern of FA in a school-age population. In 105 healthy 8-years old children, the nutritional habits have been evaluated by means of a Food Frequency Questionnaire and a 24-h recall. FA analyses (expressed as FA%) were performed by means of capillary gas chromatography. Statistics: non-parametric tests. The children with high pasta and low red meat consumption (n=9), compared to those with either medium or low pasta and either high or medium red meat consumption (n=96), showed lower levels of total saturated (29% vs. 35%, P=0.001) and higher levels of total monounsaturated (30% vs. 24%, P=0.04) FA in plasma. They also showed lower levels of LDL cholesterol (90 vs. 109mg/dl, P=0.08) and fasting insulin (4.0 vs. 6.3μU/ml, P=0.04) in blood. A high consumption of pasta coupled with a low intake of red meat may be marker of a food behaviour and/or lifestyle associated with a more favourable pattern of circulating FA and hematochemical metabolic markers.
| Original language | English |
|---|---|
| Pages (from-to) | 91-95 |
| Number of pages | 5 |
| Journal | Prostaglandins, Leukotrienes and Essential Fatty Acids |
| Volume | 71 |
| Issue number | 2 |
| DOIs | |
| Publication status | Published - Aug 2004 |
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ASJC Scopus subject areas
- Clinical Biochemistry
- Endocrinology, Diabetes and Metabolism
Cite this
Dietary habits and plasma fatty acids levels in a population of Italian children : Is there any relationship? / Scaglioni, Silvia; Veduci, Elvira; Agostoni, Carlo; Vergani, Barbara; Stival, Giorgio; Riva, Enrica; Giovannini, Marcello.
In: Prostaglandins, Leukotrienes and Essential Fatty Acids, Vol. 71, No. 2, 08.2004, p. 91-95.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Dietary habits and plasma fatty acids levels in a population of Italian children
T2 - Is there any relationship?
AU - Scaglioni, Silvia
AU - Veduci, Elvira
AU - Agostoni, Carlo
AU - Vergani, Barbara
AU - Stival, Giorgio
AU - Riva, Enrica
AU - Giovannini, Marcello
PY - 2004/8
Y1 - 2004/8
N2 - The relationships between dietary habits and the blood fatty acid (FA) profile have been poorly explored, particularly in children. Aim of the present investigation was to look at the associations between dietary habits and the plasma pattern of FA in a school-age population. In 105 healthy 8-years old children, the nutritional habits have been evaluated by means of a Food Frequency Questionnaire and a 24-h recall. FA analyses (expressed as FA%) were performed by means of capillary gas chromatography. Statistics: non-parametric tests. The children with high pasta and low red meat consumption (n=9), compared to those with either medium or low pasta and either high or medium red meat consumption (n=96), showed lower levels of total saturated (29% vs. 35%, P=0.001) and higher levels of total monounsaturated (30% vs. 24%, P=0.04) FA in plasma. They also showed lower levels of LDL cholesterol (90 vs. 109mg/dl, P=0.08) and fasting insulin (4.0 vs. 6.3μU/ml, P=0.04) in blood. A high consumption of pasta coupled with a low intake of red meat may be marker of a food behaviour and/or lifestyle associated with a more favourable pattern of circulating FA and hematochemical metabolic markers.
AB - The relationships between dietary habits and the blood fatty acid (FA) profile have been poorly explored, particularly in children. Aim of the present investigation was to look at the associations between dietary habits and the plasma pattern of FA in a school-age population. In 105 healthy 8-years old children, the nutritional habits have been evaluated by means of a Food Frequency Questionnaire and a 24-h recall. FA analyses (expressed as FA%) were performed by means of capillary gas chromatography. Statistics: non-parametric tests. The children with high pasta and low red meat consumption (n=9), compared to those with either medium or low pasta and either high or medium red meat consumption (n=96), showed lower levels of total saturated (29% vs. 35%, P=0.001) and higher levels of total monounsaturated (30% vs. 24%, P=0.04) FA in plasma. They also showed lower levels of LDL cholesterol (90 vs. 109mg/dl, P=0.08) and fasting insulin (4.0 vs. 6.3μU/ml, P=0.04) in blood. A high consumption of pasta coupled with a low intake of red meat may be marker of a food behaviour and/or lifestyle associated with a more favourable pattern of circulating FA and hematochemical metabolic markers.
UR - http://www.scopus.com/inward/record.url?scp=3042749844&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=3042749844&partnerID=8YFLogxK
U2 - 10.1016/j.plefa.2004.01.002
DO - 10.1016/j.plefa.2004.01.002
M3 - Article
C2 - 15207524
AN - SCOPUS:3042749844
VL - 71
SP - 91
EP - 95
JO - Prostaglandins Leukotrienes and Essential Fatty Acids
JF - Prostaglandins Leukotrienes and Essential Fatty Acids
SN - 0952-3278
IS - 2
ER -