Smoking and Red Blood Cell Phospholipid Membrane Fatty Acids

Abstract Smoking is associated with lower n-3 long chain polyunsaturated fatty acids (LCPUFA) concentrations; however, limited studies have accounted for dietary PUFA intake or whether tobacco dose or smoking duration influences this association. We measured red blood cell phospholipid (RBC) membran...

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Bibliographic Details
Published in:Prostaglandins, leukotrienes and essential fatty acids leukotrienes and essential fatty acids, 2016-09, Vol.112, p.24-31
Main Authors: Murff, H.J, Tindle, H.A, Shrubsole, M.J, Cai, Q, Smalley, W, Milne, G.L, Swift, L.L, Ness, R.M, Zheng, W
Format: Article
Language:English
Subjects:
Adult
Advanced Basic Science
Aged
Endocrinology & Metabolism
Erythrocyte Membrane - chemistry
Erythrocytes - chemistry
Fatty acid, unsaturated
Fatty Acids - blood
Fatty Acids, Omega-3 - administration & dosage
Female
Gas Chromatography-Mass Spectrometry
Humans
Male
Middle Aged
Oxidative stress
Phospholipids - blood
Smoking - adverse effects
Smoking - blood
Tobacco use
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Summary:Abstract Smoking is associated with lower n-3 long chain polyunsaturated fatty acids (LCPUFA) concentrations; however, limited studies have accounted for dietary PUFA intake or whether tobacco dose or smoking duration influences this association. We measured red blood cell phospholipid (RBC) membrane concentrations of fatty acids in 126 current smokers, 311 former smokers, and 461 never smokers using gas liquid chromatography and tandem mass spectrometry. Smokers had lower RBC membrane percentages of total n-3 LCPUFAs compared to former smokers or never smokers (median percent: 5.46, [interquartile range (IQR) 4.52, 6.28] versus 6.39; [IQR: 5.18, 7.85] versus 6.59; [IQR 5.34, 8.01]) (p < 0.001) and this association remained after adjusting for dietary PUFA intake. Duration of smoking and cigarettes per day were not associated with RBC membrane n-3 LCPUFA differences. Smoking is associated with lower n-3 LCPUFA RBC membrane percentages and this association was not influenced by diet or smoking dose or duration.
ISSN:0952-3278
1532-2823
DOI:10.1016/j.plefa.2016.08.004