INSTITUTO DE INVESTIGACIONES EN CIENCIAS DE LA SALUD
Unidad Ejecutora - UE
Omega-3 and Omega-6 salivary fatty acids as markers of dietary fat quality A cross-sectional study in Argentina
DEFAGÓ MD; REPOSSI G; PEROVIC NR; ACTIS A; VALENTICH MA
ACTA ODONTOLOGICA LATINOAMERICANA : AOL.
Lugar: Buenos Aires; Año: 2018 vol. 31 p. 97 - 97
The use of saliva for analyzing biological compounds has recently been expanded. The aim of this study was to analyze the correlation between specific dietary sources of n3 and n6 fatty acids (FA) and their salivary levels to evaluate their role as intake markers. Seventynine healthy volunteers were included. A validated food frequency questionnaire was used for data collection and Interfood v.1.3 software was employed to quantify food intake.Salivary samples were collected following international standards and FA profile was determined by gas liquidchromatography. Multiple linear regression analyses were performed for dependent variables (salivary FA profile) to detect independent associations with n3 and n6 FA food source intake, adjusted by age, gender, bodymass index, total energy intake, regular exercise, alcohol intake and smoking.Salivary concentrations of alphalinolenic acid (ALA) 18:3 n3 were significantly associated with nuts intake (β=0.05, 95% CI 0.020.07, p=0.04). Salivary concentrations of linoleic acid (LA) 18:2 n6 and arachidonic acid (AA) 20:4 n6 were associated with the intake of n6 vegetable oils and red meat, cold meat and viscera (β=0.80, 95% CI 0.060.09 p=0.03; β=0.40, 95% CI 0.300.50, p=0.02, respectively).This study supports the hypothesis that salivary concentrations of n3 and n6 FA 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.