OMEGA-3 AND OMEGA-6 SALIVARY FATTY ACIDS AS MARKERS OF DIETARY FAT QUALITY: A CROSS-SECTIONAL STUDY IN ARGENTINA

DEFAGÓ MD; PEROVIC NR; VALENTICH MA; REPOSSI G; ACTIS AB

ACTA ODONTOLOGICA LATINOAMERICANA : AOL.

ImageGraf

Lugar: Buenos Aires; Año: 2018

0326-4815

The use of saliva for analyzing biological compounds has been expanded. The purpose of this study was to analyze the correlation between specific dietary sources of n-3 and n-6 fatty acids (FA) and their salivary levels tending to evaluate their role as an intake marker. 79 healthy volunteers were included. A validated food frequency questionnaire was used for data collection and Interfood v.1.3 software was employed for quantifying food intake. Salivary samples were collected by standard norms and FA profile was determined by gas liquid-chromatography. Multiple lineal regression analyses were performed for dependent variables (salivary FA profile) to detect independent associations with n-3 and n-6 FA food source intake, adjusted by age, gender, body-mass index, total energy intake, habitual exercise, alcohol intake and smoking habit. Salivary concentrations of alpha-linolenic acid (ALA) 18:3 n-3 were significantly associated with nuts intake (β=0.05, 95% IC 0.02-0.07, p=0.04). On the other hand, salivary concentrations of linoleic acid (LA) 18:2 n-6 and arachidonic acid (AA) 20:4 n-6 were associated with n-6 vegetable oils and red meat, cold meat and viscera intakes (β=-0.80, 95% IC 0.06-0.09 p=0.03; β=-0.40, 95% IC 0.30-0.50, p=0.02, respectively).The present study supports the hypothesis that salivary concentrations of n-3 and n-6 FAs are related to food intake. Monitoring dietary FA though salivary markers is relevant for nutrition epidemiology and for prevention and management of several diseases related to fat intake.