Premium
Within‐person reproducibility and sensitivity to dietary change of C15:0 and C17:0 levels in dried blood spots: Data from the European Food4Me Study
Author(s) -
Albani Viviana,
CelisMorales Carlos,
O'Donovan Clare B.,
Walsh Marianne C.,
Woolhead Clara,
Forster Hannah,
Fallaize Rosalind,
Macready Anna L.,
Marsaux Cyril F. M.,
NavasCarretero Santiago,
SanCristobal Rodrigo,
Kolossa Silvia,
Mavrogianni Christina,
Lambrinou Christina P.,
Moschonis George,
Godlewska Magdalena,
Surwillo Agnieszka,
Traczyk Iwona,
Gundersen Thomas E.,
Drevon Christian A.,
Daniel Hannelore,
Manios Yannis,
Martinez J. Alfredo,
Saris Wim H. M.,
Lovegrove Julie A.,
Gibney Michael J.,
Gibney Eileen R.,
Mathers John C.,
Adamson Ashley J.,
Brennan Lorraine
Publication year - 2017
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.201700142
Subject(s) - reproducibility , food science , trans fat , dairy foods , food frequency questionnaire , fish <actinopterygii> , biomarker , medicine , zoology , chemistry , biology , saturated fat , biochemistry , chromatography , cholesterol , fishery
Scope Previous work highlighted the potential of odd‐chain length saturated fatty acids as potential markers of dairy intake. The aim of this study was to assess the reproducibility of these biomarkers and their sensitivity to changes in dairy intake. Methods and results Fatty acid profiles and dietary intakes from food frequency questionnaires (FFQs) were measured three times over six months in the Food4Me Study. Reproducibility was explored through intra‐class correlation coefficients (ICCs) and within‐subject coefficients of variation (WCV). Sensitivity to changes in diet was examined using regression analysis. C15:0 blood levels showed high correlation over time (ICC: 0.62, 95% CI: 0.57, 0.68), however, the ICC for C17:0 was much lower (ICC: 0.32, 95% CI: 0.28, 0.46). The WCV for C15:0 was 16.6% and that for C17:0 was 14.6%. There were significant associations between changes in intakes of total dairy, high‐fat dairy, cheese and butter and C15:0; and change in intakes of high‐fat dairy and cream and C17:0. Conclusion Results provide evidence of reproducibility of C15:0 levels over time and sensitivity to change in intake of high‐fat dairy products with results comparable to the well‐established biomarker of fish intake (EPA+DHA).