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
Files in This Item:
|Albani-April_2017_accepted.pdf||595.05 kB||Adobe PDF||Download|
|Title:||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||Authors:||Albani, Viviana
Walsh, Marianne C.
Gibney, Michael J.
Gibney, Eileen R.
|Permanent link:||http://hdl.handle.net/10197/8737||Date:||Oct-2017||Abstract:||ScopePrevious 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 ResultsFatty 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.ConclusionsResults 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).||Funding Details:||European Commission - Seventh Framework Programme (FP7)||Type of material:||Journal Article||Publisher:||Wiley||Copyright (published version):||2017 Wiley||Keywords:||Dairy intake;Biomarkers;Pentadecanoic acid;Heptadecanoic acid;Intra-class correlation;Dried blood spots||DOI:||10.1002/mnfr.201700142||Language:||en||Status of Item:||Peer reviewed|
|Appears in Collections:||Agriculture and Food Science Research Collection|
Show full item record
This item is available under the Attribution-NonCommercial-NoDerivs 3.0 Ireland. No item may be reproduced for commercial purposes. For other possible restrictions on use please refer to the publisher's URL where this is made available, or to notes contained in the item itself. Other terms may apply.