Intake and dietary sources of fatty acids omega 3, 6 and 9 and markers of cardiometabolic risk in patients with abdominal adiposity: preliminary results.

DEFAGÓ MD; MARCHIORI GN; FLORES D; PASQUALINI ME; CARRIZO L; PEROVIC NR

Congreso; 21st International Congress of Nutrition; 2017

Background and objectives: Abdominal adiposity is associated with metabolic risk profile such as dyslipidemia and low grade systematic inflammation. Dietary unsaturated fatty acids (FA) could influence metabolic alterations associated with visceral adipose tissue. We aimed to analyze food sources of n-3 and n-6 and n-9 FA and their association with cardiometabolic risk markers in patients with abdominal adiposity. Methods: Participated 47 adults, between 40-80 years old, both sexes, with central adiposity determined by waist circumference (WC), attended in Cardiology Division, National Hospital of Clinics, Córdoba, Argentina, 2014-2016. Medical history and validated food frequency questionnaire were applied. Food information was processed by Interfood v.1.3. nutritional software. FA food sources were classified in: n-9 FA (olive oil, avocado and olives), 20:4 n-6 FA (red meat, chicken and eggs), 18:2 n-6 FA (corn, soybean, sunflower and mixed oil), 20:5 and 22:6 n-3 FA (fish and seafood), and 18:3 n-3 FA (nuts and seeds). Anthropometric measures, serum lipid profile (total cholesterol, LDL-col, col-HDL and triglycerides), glycemia and hs-CRP were determined. Lineal regression adjusted by age, sex, total energy intake, body mass-index, smoking, and physical activity was development to analyze associations between FA food source and biochemical markers.Results: Medium age was 60.4 ± 9.8 in men and 57.1 ± 9.3 years old in women. 40% showed overweight and 41% obesity. According WC, 26% had high-risk and 74% very high risk. Medium total cholesterol was 185.4 ± 37.3 mg/dL, LDL-c 108.6 ± 30.6 mg/dL, HDL-c 50.6 ± 13.1 mg/dL, triglycerides 145.1 ± 65.2 mg/dL, glycemia 113.1 ± 26.2 mg/dL, and PCR-us 4.0 ± 2.5 mg/L. About dietary intake, the consumption for n-9 food was 13.1 ± 12.6 g/day, 20:4 n-6 FA 226,4 ± 122,6 g/day, 18:2 n-6 FA 22.4 ± 16.2 g/day, 20:5-22:6 n-3 FA 13.5 ± 14.2 g/day and 18:3 n-3 FA 11.6 ± 18.6 g/day. Significant positive association was observed between intake of 20:4 n-6 FA and triglycerides concentration (?=0,25; p=0,04) and between 20:5-22:6 n3 FA and HDL-c (?=0,35; p=0,03).Conclusions: These preliminary results show the influence of diet in lipid profile. Dietary intervention are an important tool in patients with cardiometabolic risk factors.