Dietary Cholesterol Increases the Risk whereas PUFAs Reduce the Risk of Active Tuberculosis in Singapore Chinese | Zendy

Avril Z Soh | Zendy; Cynthia BE Chee | Zendy; YeeTang Wang | Zendy; JianMin Yuan | Zendy; WoonPuay Koh | Zendy

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Dietary Cholesterol Increases the Risk whereas PUFAs Reduce the Risk of Active Tuberculosis in Singapore Chinese

Author(s) -

Avril Z Soh,

Cynthia BE Chee,

YeeTang Wang,

JianMin Yuan,

WoonPuay Koh

Publication year - 2016

Publication title -

journal of nutrition

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 1.463

H-Index - 265

eISSN - 1541-6100

pISSN - 0022-3166

DOI - 10.3945/jn.115.228049

Subject(s) - medicine , tuberculosis , quartile , prospective cohort study , cholesterol , cohort study , lower risk , cohort , mycobacterium tuberculosis , environmental health , pathology , confidence interval

Experimental studies suggest that cholesterol enhances the intracellular survival of Mycobacterium tuberculosis, whereas marine ω-3 (n-3) and ω-6 (n-6) fatty acids (FAs) may modulate responses to M. tuberculosis in macrophage and animal models. However, there are no epidemiologic data from prospective studies of the relation between dietary cholesterol and FAs and the risk of developing active tuberculosis.

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