TY - JOUR
T1 - Within-person reproducibility and sensitivity to dietary change of C15
T2 - 0 and C17:0 levels in dried blood spots: Data from the European Food4Me Study
AU - Albani, Viviana
AU - Celis-Morales, Carlos
AU - O'Donovan, Clare B.
AU - Walsh, Marianne C.
AU - Woolhead, Clara
AU - Forster, Hannah
AU - Fallaize, Rosalind
AU - Macready, Anna L.
AU - Marsaux, Cyril F. M.
AU - Navas-Carretero, Santiago
AU - San-Cristobal, Rodrigo
AU - Kolossa, Silvia
AU - Mavrogianni, Christina
AU - Lambrinou, Christina P.
AU - Moschonis, George
AU - Godlewska, Magdalena
AU - Surwillo, Agnieszka
AU - Traczyk, Iwona
AU - Gundersen, Thomas E.
AU - Drevon, Christian A.
AU - Daniel, Hannelore
AU - Manios, Yannis
AU - Martinez, J. Alfredo
AU - Saris, Wim H. M.
AU - Lovegrove, Julie A.
AU - Gibney, Michael J.
AU - Gibney, Eileen R.
AU - Mathers, John C.
AU - Adamson, Ashley J.
AU - Brennan, Lorraine
PY - 2017/10
Y1 - 2017/10
N2 - Scope: Previous work highlighted the potential of odd-chain length saturated fatty acids as potential markers of dairy intake. The aim of this study was to assess the reproducibility of these biomarkers and their sensitivity to changes in dairy intake.Methods and results: Fatty acid profiles and dietary intakes from food frequency questionnaires (FFQs) were measured three times over six months in the Food4Me Study. Reproducibility was explored through intra-class correlation coefficients (ICCs) and within-subject coefficients of variation (WCV). Sensitivity to changes in diet was examined using regression analysis. C15:0 blood levels showed high correlation over time (ICC: 0.62, 95% CI: 0.57, 0.68), however, the ICC for C17:0 was much lower (ICC: 0.32, 95% CI: 0.28, 0.46). The WCV for C15:0 was 16.6% and that for C17:0 was 14.6%. There were significant associations between changes in intakes of total dairy, high-fat dairy, cheese and butter and C15:0; and change in intakes of high-fat dairy and cream and C17:0.Conclusion: Results provide evidence of reproducibility of C15:0 levels over time and sensitivity to change in intake of high-fat dairy products with results comparable to the well-established biomarker of fish intake (EPA+DHA).
AB - Scope: Previous work highlighted the potential of odd-chain length saturated fatty acids as potential markers of dairy intake. The aim of this study was to assess the reproducibility of these biomarkers and their sensitivity to changes in dairy intake.Methods and results: Fatty acid profiles and dietary intakes from food frequency questionnaires (FFQs) were measured three times over six months in the Food4Me Study. Reproducibility was explored through intra-class correlation coefficients (ICCs) and within-subject coefficients of variation (WCV). Sensitivity to changes in diet was examined using regression analysis. C15:0 blood levels showed high correlation over time (ICC: 0.62, 95% CI: 0.57, 0.68), however, the ICC for C17:0 was much lower (ICC: 0.32, 95% CI: 0.28, 0.46). The WCV for C15:0 was 16.6% and that for C17:0 was 14.6%. There were significant associations between changes in intakes of total dairy, high-fat dairy, cheese and butter and C15:0; and change in intakes of high-fat dairy and cream and C17:0.Conclusion: Results provide evidence of reproducibility of C15:0 levels over time and sensitivity to change in intake of high-fat dairy products with results comparable to the well-established biomarker of fish intake (EPA+DHA).
KW - Biomarkers
KW - Dairy intake
KW - Dried blood spots
KW - Heptadecanoic acid
KW - Intra-class correlation
KW - Pentadecanoic acid
KW - DAIRY PRODUCT INTAKE
KW - CHAIN FATTY-ACIDS
KW - ODD-CHAIN
KW - ADIPOSE-TISSUE
KW - WHOLE-BLOOD
KW - SERUM
KW - ASSOCIATION
KW - COHORT
KW - BIOMARKER
KW - PLASMA
U2 - 10.1002/mnfr.201700142
DO - 10.1002/mnfr.201700142
M3 - Article
C2 - 28544702
SN - 1613-4125
VL - 61
JO - Molecular Nutrition & Food Research
JF - Molecular Nutrition & Food Research
IS - 10
M1 - 1700142
ER -