Fruit and Vegetable Consumption is Inversely Associated with Plasma Saturated Fatty Acids at Baseline in Predimed Plus Trial

Inés Domínguez-López, María Marhuenda-Muñoz, Anna Tresserra-Rimbau, Álvaro Hernáez, Juan José Moreno, Miguel Ángel Martínez-González, Jordi Salas-Salvadó, Dolores Corella, Montserrat Fitó, José Alfredo Martínez, Ángel M. Alonso-Gómez, Julia Wärnberg, Jesús Vioque, Dora Romaguera, José López-Miranda, M. Rosa Bernal-Lopez, José Lapetra, J. Luís Serra-Majem, Aurora Bueno-Cavanillas, Josep A. TurVicente Martín-Sánchez, Xavier Pintó, Miguel Delgado-Rodríguez, Pilar Matía-Martín, Josep Vidal, Clotilde Vázquez, Lidia Daimiel, Mercè Serra-Mir, Zenaida Vázquez-Ruiz, Stephanie K. Nishi, Jose V. Sorli, Olga Castañer, Itziar Abete, Jessica Vaquero Luna, Rosa Carabaño-Moral, Alberto Asencio, Lara Prohens, Antonio Garcia-Rios, Rosa Casas, Ana Maria Gomez-Perez, José Manuel Santos-Lozano, Cristina Razquin, María Ángeles Martínez, Carmen Saiz, Vanesa Robledo-Pastor, María Angeles Zulet, Itziar Salaverria, Sonia Eguaras, Nancy Babio, Mireia Malcampo, Emilio Ros, Ramon Estruch, M. Carmen López-Sabater, Rosa M. Lamuela-Raventós

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Scope: Plasma fatty acids (FAs) are associated with the development of cardiovascular diseases and metabolic syndrome. The aim of our study is to assess the relationship between fruit and vegetable (F&V) consumption and plasma FAs and their subtypes. Methods and Results: Plasma FAs are assessed in a cross-sectional analysis of a subsample of 240 subjects from the PREDIMED-Plus study. Participants are categorized into four groups of fruit, vegetable, and fat intake according to the food frequency questionnaire. Plasma FA analysis is performed using gas chromatography. Associations between FAs and F&V consumption are adjusted for age, sex, physical activity, body mass index (BMI), total energy intake, and alcohol consumption. Plasma saturated FAs are lower in groups with high F&V consumption (-1.20 mg cL−1 [95% CI: [-2.22, -0.18], p-value = 0.021), especially when fat intake is high (-1.74 mg cL−1 [95% CI: [-3.41, -0.06], p-value = 0.042). Total FAs and n-6 polyunsaturated FAs tend to be lower in high consumers of F&V only in the high-fat intake groups. Conclusions: F&V consumption is associated with lower plasma saturated FAs when fat intake is high. These findings suggest that F&V consumption may have different associations with plasma FAs depending on their subtype and on the extent of fat intake.

Idioma originalAnglès
Número d’article2100363
RevistaMolecular Nutrition and Food Research
Volum65
Número17
DOIs
Estat de la publicacióPublicada - de set. 2021

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