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Evaluation of the New Individual Fatty Acid Dataset for UK Biobank: Analysis of Intakes and Sources in 207,997 Participants
Cancer Epidemiology Unit, Nuffield Department of Population Health, University of Oxford, Oxford, UK.
Cancer Epidemiology Unit, Nuffield Department of Population Health, University of Oxford, Oxford, UK.
Cancer Epidemiology Unit, Nuffield Department of Population Health, University of Oxford, Oxford, UK.
Nuffield Department of Primary Care Health Sciences, University of Oxford, Oxford, UK.
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2022 (English)In: Nutrients, E-ISSN 2072-6643, Vol. 14, no 17, article id 3603Article in journal (Refereed) Published
Abstract [en]

The Oxford WebQ is an online 24 h dietary assessment tool used by several large prospective studies. This study describes the creation of the new individual fatty acid (FA) dataset for the Oxford WebQ and reports intakes and sources of dietary individual FAs in the UK Biobank. Participants who completed ≥1 (maximum of five) 24 h dietary assessments were included (n = 207,997). Nutrient intakes were obtained from the average of all completed 24 h dietary assessments. Nutrient data from the UK McCance and Widdowson's The Composition of Foods and the US Department of Agriculture food composition tables were used to calculate intakes of 21 individual FAs. The individual FA dataset included 10 saturated fatty acids (SFAs), 4 monounsaturated fatty acids (MUFAs), and 7 polyunsaturated fatty acids (PUFAs; including alpha-linolenic (18:3), eicosapentaenoic (20:5), and docosahexaenoic (22:6) acids). Palmitic (16:0; mean ± standard deviation (SD): 13.5 ± 5.7 g/d) and stearic (18:0; 5.2 ± 2.5) acids were the main contributors to SFAs, and the main sources of these were cereals and cereal products (mostly desserts/cakes/pastries), milk and milk products (mostly cheese and milk), and meat and meat products. Oleic acid (18:1; 24.2 ± 9.8) was the main MUFA, derived mainly from cereals and cereal products, and meat and meat products. Linoleic acid (18:2; 9.7 ± 4.3) was the main PUFA, derived mostly from cereals and cereal products, and vegetables (including potatoes) and vegetable dishes. The individual FA dataset for the Oxford WebQ will allow future investigations on individual FAs and disease risk.

Place, publisher, year, edition, pages
MDPI, 2022. Vol. 14, no 17, article id 3603
Keywords [en]
Oxford WebQ, fatty acids, food composition database, nutrient database, online 24 h dietary assessment
National Category
Nutrition and Dietetics
Identifiers
URN: urn:nbn:se:oru:diva-101169DOI: 10.3390/nu14173603ISI: 000851708800001PubMedID: 36079862Scopus ID: 2-s2.0-85137561348OAI: oai:DiVA.org:oru-101169DiVA, id: diva2:1694822
Note

Funding agencies:

British Heart Foundation (BHF) Centre of Research Excellence, Oxford

Clarendon Fund Medical Sciences Scholarship

British Nutrition Foundation pump-priming award

National Institute for Health Research (NIHR) Applied Research Collaboration (ARC)

UK Research & Innovation (UKRI) Medical Research Council UK (MRC) A310  

British Heart Foundation CH/1996001/9454  

National Institute for Health Research (NIHR)

Cancer Research UK C8221/A19170

Wellcome Trust Our Planet Our Health (Livestock, Environment and People) LEAP 205212/Z/16/Z

Cancer Research UK Population Research Fellowship C60192/A28516

World Cancer Research Fund (WCRF UK), as part of the WCRF International grant programme 2019/1953 

Available from: 2022-09-12 Created: 2022-09-12 Last updated: 2023-08-28Bibliographically approved

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Lentjes, Marleen

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