Abstract P135: Dietary Sources Of Linoleic Acid (LA) Differ By Race/ethnicity In Adults Participating In The National Health And Nutrition Examination Survey (NHANES) Between 2015-2016

• Published in: Circulation (New York, N.Y.) N.Y.), 2021-05, Vol.143 (Suppl_1), p.AP135-AP135
• Main Authors: Momin, Shabnam R, Manichaikul, Ani, Mathias, Rasika, Senn, Mackenzie, Phan, Mimi, Reynolds, Lindsay M, Rich, Stephen S, Sergeant, Susan, Seeds, Michael C, Yang, Chaojie, Chilton, Floyd H, Wood, Alexis C
• Format: Article
• Language: English
• ISSN: 0009-7322; 1524-4539
• DOI: 10.1161/circ.143.suppl_1.P135

BackgroundLinoleic acid (LA), a primary polyunsaturated fatty acid, is a nutritional quandary as has been associated with diabetes and cardiovascular disease (CVD) protection but may have negative effects in inflammation and cancer. ObjectiveTo determine whether the relative contributions of nine food sources (dairy, eggs, select fats and oils, fish, fruit, grains, meat, nuts, and desserts) to overall LA intake differ by race / ethnicity in the adult US population. MethodsWe included all non-pregnant, non-lactating adults (< 20 years, ~50% female) with plausible dietary data (average daily caloric intake ≥600 kcals/day and ≤6000 kcals/day; N=3,884). The percentage of LA calories attributable from each of the nine food groups was calculated. Linear regression models, incorporating survey weights, examined differences by race/ethnicity and included age, gender, income level, highest level of education and daily caloric intake as covariates, with a post-hoc Tukey test applied to group comparison. Significance was set at Bonferroni corrected P≤.006. ResultsAcross the population as a whole, 7.14% of the overall caloric intake was attributable to LA. Grains contributed to the highest percentage of LA intake (29%) followed by meat (18%), with fish contributing the least (4%). Significant differences in the relative contribution of almost all food sources to overall LA were found across race/ethnic groups (all except dairy; Table 1). Fruits and Grains showed the greatest number of differences by race/ethnicity, with NHBs reporting the greatest intake contribution of fruit to LA intake (14.8%) and MAs the lowest (9.6%; P