Dietary Fat in Relation to Erythrocyte Fatty Acid Composition in Men
Erythrocyte membrane fatty acid (EMFA) composition is used in the validation of food frequency questionnaires (FFQ) and the evaluation of dietary fat quality. In this cross-sectional study we aimed to investigate associations of diet with EMFA. Altogether, 1,033 randomly selected Finnish men, aged f...
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| Veröffentlicht in: | Lipids 2013-11, Vol.48 (11), p.1093-1102 |
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| creator | Takkunen, Markus Ågren, Jyrki Kuusisto, Johanna Laakso, Markku Uusitupa, Matti Schwab, Ursula |
| description | Erythrocyte membrane fatty acid (EMFA) composition is used in the validation of food frequency questionnaires (FFQ) and the evaluation of dietary fat quality. In this cross-sectional study we aimed to investigate associations of diet with EMFA. Altogether, 1,033 randomly selected Finnish men, aged from 47 to 75 years filled in a FFQ and their EMFA composition was analyzed. Marine polyunsaturated fatty acid (PUFA) intake correlated positively with erythrocyte eicosapentaenoic and docosahexaenoic acids (
r
s
= 0.415 and
r
s
= 0.340, respectively,
P
|
| doi_str_mv | 10.1007/s11745-013-3832-0 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_pubme</sourceid><recordid>TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_3824229</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>3107093531</sourcerecordid><originalsourceid>FETCH-LOGICAL-c6503-7bd376895460f13451086f0dabcb7e8b3764c923ac67166c88972ef5a421e5193</originalsourceid><addsrcrecordid>eNqFkV9rFDEUxYModq1-AF9kwBdfpubmf16EsttqYUtF9Dlkspk2ZXayJrOV-fZmnLZUQfYphPs7h3PvQegt4BPAWH7MAJLxGgOtqaKkxs_QAjhXtaZYPkcLjAmrGcFwhF7lfFu-wDR_iY4I1ZJzyRdotQp-sGmszu1Qhb765js7hNhXQ6zO0jjcpOjGwU_jYaxOXdhUy7jdxRz-UEVx6fvX6EVru-zf3L_H6Mf52ffll3p99fliebquneCY1rLZUCmU5kzgFijjgJVo8cY2rpFeNWXInCbUOiFBCKeUlsS33DICnoOmx-jT7LvbN1u_cb4fku3MLoVtWcFEG8zfkz7cmOt4Z6gijJDJ4MO9QYo_9z4PZhuy811nex_32YCklFNdwh5GmVBUKFL4wyjjGrCWUND3_6C3cZ_6crSJYpwQSVShYKZcijkn3z6uCNhMzZu5eVOaN1PzBhfNu6e3eVQ8VF0AOQO_QufHw45mffF1VVJPpyCzMhdRf-3Tk9D_zfMbGMvGUA</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1444522728</pqid></control><display><type>article</type><title>Dietary Fat in Relation to Erythrocyte Fatty Acid Composition in Men</title><source>MEDLINE</source><source>Wiley Online Library Journals Frontfile Complete</source><source>SpringerLink Journals - AutoHoldings</source><creator>Takkunen, Markus ; Ågren, Jyrki ; Kuusisto, Johanna ; Laakso, Markku ; Uusitupa, Matti ; Schwab, Ursula</creator><creatorcontrib>Takkunen, Markus ; Ågren, Jyrki ; Kuusisto, Johanna ; Laakso, Markku ; Uusitupa, Matti ; Schwab, Ursula</creatorcontrib><description><![CDATA[Erythrocyte membrane fatty acid (EMFA) composition is used in the validation of food frequency questionnaires (FFQ) and the evaluation of dietary fat quality. In this cross-sectional study we aimed to investigate associations of diet with EMFA. Altogether, 1,033 randomly selected Finnish men, aged from 47 to 75 years filled in a FFQ and their EMFA composition was analyzed. Marine polyunsaturated fatty acid (PUFA) intake correlated positively with erythrocyte eicosapentaenoic and docosahexaenoic acids (
r
s
= 0.415 and
r
s
= 0.340, respectively,
P
< 0.001) and inversely with all n-6 PUFA analyzed (
P
< 0.001). PUFA intake from spreads and cooking fats correlated positively with alpha-linolenic (ALA), linoleic (LNA) and nervonic acids (
r
s
= 0.229,
r
s
= 0.160 and
r
s
= 0.143, respectively,
P
< 0.001). Milk fat intake was associated with myristic and behenic acids (
r
s
= 0.186 and
r
s
= 0.132, respectively
P
< 0.001). Butter users had lower ALA and LNA proportions (mol%) than non-users (0.16 ± 0.04 vs. 0.19 ± 0.05,
P
< 0.001 and 7.77 ± 1.02 vs. 8.12 ± 1.11,
P
= 0.001). Higher PUFA intake from meat was related to decreased long-chain n-3 (
P
< 0.001) and increased n-6 PUFA (
P
< 0.001) proportions. In conclusion, EMFA composition reflects particularly well the intakes of n-3 PUFA, whereas other associations remained lower. Yet, all main sources of dietary fat were related with EMFA. The dietary effect on the nervonic acid proportion was confirmed.]]></description><identifier>ISSN: 0024-4201</identifier><identifier>EISSN: 1558-9307</identifier><identifier>DOI: 10.1007/s11745-013-3832-0</identifier><identifier>PMID: 23975575</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer Berlin Heidelberg</publisher><subject>Aged ; Biomedical and Life Sciences ; butter ; Cell Membrane - metabolism ; cooking fats and oils ; correlation ; Cross-Sectional Studies ; Diet ; dietary fat ; Dietary fatty acids ; dietary nutrient sources ; docosahexaenoic acid ; Docosahexaenoic Acids - metabolism ; eicosapentaenoic acid ; Eicosapentaenoic Acid - metabolism ; Erythrocyte phospholipids ; Erythrocytes ; Erythrocytes - metabolism ; fat intake ; Fat quality ; fatty acid composition ; Fatty Acids - metabolism ; Food frequency questionnaire ; food frequency questionnaires ; Humans ; Life Sciences ; Lipidology ; Male ; meat ; Medical Biochemistry ; Medicinal Chemistry ; men ; Metabolic Syndrome - blood ; Microbial Genetics and Genomics ; Middle Aged ; milk fat ; Neurochemistry ; Nutrition ; omega-3 fatty acids ; omega-6 fatty acids ; Original ; Original Article ; Polyunsaturated fatty acids ; Surveys and Questionnaires</subject><ispartof>Lipids, 2013-11, Vol.48 (11), p.1093-1102</ispartof><rights>The Author(s) 2013</rights><rights>2013 American Oil Chemists' Society (AOCS)</rights><rights>AOCS 2013</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c6503-7bd376895460f13451086f0dabcb7e8b3764c923ac67166c88972ef5a421e5193</citedby><cites>FETCH-LOGICAL-c6503-7bd376895460f13451086f0dabcb7e8b3764c923ac67166c88972ef5a421e5193</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11745-013-3832-0$$EPDF$$P50$$Gspringer$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11745-013-3832-0$$EHTML$$P50$$Gspringer$$Hfree_for_read</linktohtml><link.rule.ids>230,314,776,780,881,1411,27901,27902,41464,42533,45550,45551,51294</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/23975575$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Takkunen, Markus</creatorcontrib><creatorcontrib>Ågren, Jyrki</creatorcontrib><creatorcontrib>Kuusisto, Johanna</creatorcontrib><creatorcontrib>Laakso, Markku</creatorcontrib><creatorcontrib>Uusitupa, Matti</creatorcontrib><creatorcontrib>Schwab, Ursula</creatorcontrib><title>Dietary Fat in Relation to Erythrocyte Fatty Acid Composition in Men</title><title>Lipids</title><addtitle>Lipids</addtitle><addtitle>Lipids</addtitle><description><![CDATA[Erythrocyte membrane fatty acid (EMFA) composition is used in the validation of food frequency questionnaires (FFQ) and the evaluation of dietary fat quality. In this cross-sectional study we aimed to investigate associations of diet with EMFA. Altogether, 1,033 randomly selected Finnish men, aged from 47 to 75 years filled in a FFQ and their EMFA composition was analyzed. Marine polyunsaturated fatty acid (PUFA) intake correlated positively with erythrocyte eicosapentaenoic and docosahexaenoic acids (
r
s
= 0.415 and
r
s
= 0.340, respectively,
P
< 0.001) and inversely with all n-6 PUFA analyzed (
P
< 0.001). PUFA intake from spreads and cooking fats correlated positively with alpha-linolenic (ALA), linoleic (LNA) and nervonic acids (
r
s
= 0.229,
r
s
= 0.160 and
r
s
= 0.143, respectively,
P
< 0.001). Milk fat intake was associated with myristic and behenic acids (
r
s
= 0.186 and
r
s
= 0.132, respectively
P
< 0.001). Butter users had lower ALA and LNA proportions (mol%) than non-users (0.16 ± 0.04 vs. 0.19 ± 0.05,
P
< 0.001 and 7.77 ± 1.02 vs. 8.12 ± 1.11,
P
= 0.001). Higher PUFA intake from meat was related to decreased long-chain n-3 (
P
< 0.001) and increased n-6 PUFA (
P
< 0.001) proportions. In conclusion, EMFA composition reflects particularly well the intakes of n-3 PUFA, whereas other associations remained lower. Yet, all main sources of dietary fat were related with EMFA. The dietary effect on the nervonic acid proportion was confirmed.]]></description><subject>Aged</subject><subject>Biomedical and Life Sciences</subject><subject>butter</subject><subject>Cell Membrane - metabolism</subject><subject>cooking fats and oils</subject><subject>correlation</subject><subject>Cross-Sectional Studies</subject><subject>Diet</subject><subject>dietary fat</subject><subject>Dietary fatty acids</subject><subject>dietary nutrient sources</subject><subject>docosahexaenoic acid</subject><subject>Docosahexaenoic Acids - metabolism</subject><subject>eicosapentaenoic acid</subject><subject>Eicosapentaenoic Acid - metabolism</subject><subject>Erythrocyte phospholipids</subject><subject>Erythrocytes</subject><subject>Erythrocytes - metabolism</subject><subject>fat intake</subject><subject>Fat quality</subject><subject>fatty acid composition</subject><subject>Fatty Acids - metabolism</subject><subject>Food frequency questionnaire</subject><subject>food frequency questionnaires</subject><subject>Humans</subject><subject>Life Sciences</subject><subject>Lipidology</subject><subject>Male</subject><subject>meat</subject><subject>Medical Biochemistry</subject><subject>Medicinal Chemistry</subject><subject>men</subject><subject>Metabolic Syndrome - blood</subject><subject>Microbial Genetics and Genomics</subject><subject>Middle Aged</subject><subject>milk fat</subject><subject>Neurochemistry</subject><subject>Nutrition</subject><subject>omega-3 fatty acids</subject><subject>omega-6 fatty acids</subject><subject>Original</subject><subject>Original Article</subject><subject>Polyunsaturated fatty acids</subject><subject>Surveys and Questionnaires</subject><issn>0024-4201</issn><issn>1558-9307</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><sourceid>C6C</sourceid><sourceid>24P</sourceid><sourceid>EIF</sourceid><sourceid>BENPR</sourceid><recordid>eNqFkV9rFDEUxYModq1-AF9kwBdfpubmf16EsttqYUtF9Dlkspk2ZXayJrOV-fZmnLZUQfYphPs7h3PvQegt4BPAWH7MAJLxGgOtqaKkxs_QAjhXtaZYPkcLjAmrGcFwhF7lfFu-wDR_iY4I1ZJzyRdotQp-sGmszu1Qhb765js7hNhXQ6zO0jjcpOjGwU_jYaxOXdhUy7jdxRz-UEVx6fvX6EVru-zf3L_H6Mf52ffll3p99fliebquneCY1rLZUCmU5kzgFijjgJVo8cY2rpFeNWXInCbUOiFBCKeUlsS33DICnoOmx-jT7LvbN1u_cb4fku3MLoVtWcFEG8zfkz7cmOt4Z6gijJDJ4MO9QYo_9z4PZhuy811nex_32YCklFNdwh5GmVBUKFL4wyjjGrCWUND3_6C3cZ_6crSJYpwQSVShYKZcijkn3z6uCNhMzZu5eVOaN1PzBhfNu6e3eVQ8VF0AOQO_QufHw45mffF1VVJPpyCzMhdRf-3Tk9D_zfMbGMvGUA</recordid><startdate>201311</startdate><enddate>201311</enddate><creator>Takkunen, Markus</creator><creator>Ågren, Jyrki</creator><creator>Kuusisto, Johanna</creator><creator>Laakso, Markku</creator><creator>Uusitupa, Matti</creator><creator>Schwab, Ursula</creator><general>Springer Berlin Heidelberg</general><general>Springer Nature B.V</general><scope>C6C</scope><scope>24P</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QL</scope><scope>7QP</scope><scope>7QR</scope><scope>7T7</scope><scope>7TK</scope><scope>7U9</scope><scope>7X7</scope><scope>7XB</scope><scope>88A</scope><scope>88E</scope><scope>8AO</scope><scope>8C1</scope><scope>8FD</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>BKSAR</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>H94</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>LK8</scope><scope>M0S</scope><scope>M1P</scope><scope>M7N</scope><scope>M7P</scope><scope>P64</scope><scope>PCBAR</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>7X8</scope><scope>F1W</scope><scope>H95</scope><scope>L.G</scope><scope>7S9</scope><scope>L.6</scope><scope>5PM</scope></search><sort><creationdate>201311</creationdate><title>Dietary Fat in Relation to Erythrocyte Fatty Acid Composition in Men</title><author>Takkunen, Markus ; Ågren, Jyrki ; Kuusisto, Johanna ; Laakso, Markku ; Uusitupa, Matti ; Schwab, Ursula</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c6503-7bd376895460f13451086f0dabcb7e8b3764c923ac67166c88972ef5a421e5193</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>Aged</topic><topic>Biomedical and Life Sciences</topic><topic>butter</topic><topic>Cell Membrane - metabolism</topic><topic>cooking fats and oils</topic><topic>correlation</topic><topic>Cross-Sectional Studies</topic><topic>Diet</topic><topic>dietary fat</topic><topic>Dietary fatty acids</topic><topic>dietary nutrient sources</topic><topic>docosahexaenoic acid</topic><topic>Docosahexaenoic Acids - metabolism</topic><topic>eicosapentaenoic acid</topic><topic>Eicosapentaenoic Acid - metabolism</topic><topic>Erythrocyte phospholipids</topic><topic>Erythrocytes</topic><topic>Erythrocytes - metabolism</topic><topic>fat intake</topic><topic>Fat quality</topic><topic>fatty acid composition</topic><topic>Fatty Acids - metabolism</topic><topic>Food frequency questionnaire</topic><topic>food frequency questionnaires</topic><topic>Humans</topic><topic>Life Sciences</topic><topic>Lipidology</topic><topic>Male</topic><topic>meat</topic><topic>Medical Biochemistry</topic><topic>Medicinal Chemistry</topic><topic>men</topic><topic>Metabolic Syndrome - blood</topic><topic>Microbial Genetics and Genomics</topic><topic>Middle Aged</topic><topic>milk fat</topic><topic>Neurochemistry</topic><topic>Nutrition</topic><topic>omega-3 fatty acids</topic><topic>omega-6 fatty acids</topic><topic>Original</topic><topic>Original Article</topic><topic>Polyunsaturated fatty acids</topic><topic>Surveys and Questionnaires</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Takkunen, Markus</creatorcontrib><creatorcontrib>Ågren, Jyrki</creatorcontrib><creatorcontrib>Kuusisto, Johanna</creatorcontrib><creatorcontrib>Laakso, Markku</creatorcontrib><creatorcontrib>Uusitupa, Matti</creatorcontrib><creatorcontrib>Schwab, Ursula</creatorcontrib><collection>Springer Nature OA Free Journals</collection><collection>Wiley Online Library Open Access</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Calcium & Calcified Tissue Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Neurosciences Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Biology Database (Alumni Edition)</collection><collection>Medical Database (Alumni Edition)</collection><collection>ProQuest Pharma Collection</collection><collection>Public Health Database</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>ProQuest Central Essentials</collection><collection>Biological Science Collection</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>Earth, Atmospheric & Aquatic Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Engineering Research Database</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>ProQuest Biological Science Collection</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biological Science Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Earth, Atmospheric & Aquatic Science Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>MEDLINE - Academic</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Lipids</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Takkunen, Markus</au><au>Ågren, Jyrki</au><au>Kuusisto, Johanna</au><au>Laakso, Markku</au><au>Uusitupa, Matti</au><au>Schwab, Ursula</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Dietary Fat in Relation to Erythrocyte Fatty Acid Composition in Men</atitle><jtitle>Lipids</jtitle><stitle>Lipids</stitle><addtitle>Lipids</addtitle><date>2013-11</date><risdate>2013</risdate><volume>48</volume><issue>11</issue><spage>1093</spage><epage>1102</epage><pages>1093-1102</pages><issn>0024-4201</issn><eissn>1558-9307</eissn><abstract><![CDATA[Erythrocyte membrane fatty acid (EMFA) composition is used in the validation of food frequency questionnaires (FFQ) and the evaluation of dietary fat quality. In this cross-sectional study we aimed to investigate associations of diet with EMFA. Altogether, 1,033 randomly selected Finnish men, aged from 47 to 75 years filled in a FFQ and their EMFA composition was analyzed. Marine polyunsaturated fatty acid (PUFA) intake correlated positively with erythrocyte eicosapentaenoic and docosahexaenoic acids (
r
s
= 0.415 and
r
s
= 0.340, respectively,
P
< 0.001) and inversely with all n-6 PUFA analyzed (
P
< 0.001). PUFA intake from spreads and cooking fats correlated positively with alpha-linolenic (ALA), linoleic (LNA) and nervonic acids (
r
s
= 0.229,
r
s
= 0.160 and
r
s
= 0.143, respectively,
P
< 0.001). Milk fat intake was associated with myristic and behenic acids (
r
s
= 0.186 and
r
s
= 0.132, respectively
P
< 0.001). Butter users had lower ALA and LNA proportions (mol%) than non-users (0.16 ± 0.04 vs. 0.19 ± 0.05,
P
< 0.001 and 7.77 ± 1.02 vs. 8.12 ± 1.11,
P
= 0.001). Higher PUFA intake from meat was related to decreased long-chain n-3 (
P
< 0.001) and increased n-6 PUFA (
P
< 0.001) proportions. In conclusion, EMFA composition reflects particularly well the intakes of n-3 PUFA, whereas other associations remained lower. Yet, all main sources of dietary fat were related with EMFA. The dietary effect on the nervonic acid proportion was confirmed.]]></abstract><cop>Berlin/Heidelberg</cop><pub>Springer Berlin Heidelberg</pub><pmid>23975575</pmid><doi>10.1007/s11745-013-3832-0</doi><tpages>10</tpages><oa>free_for_read</oa></addata></record> |
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| source | MEDLINE; Wiley Online Library Journals Frontfile Complete; SpringerLink Journals - AutoHoldings |
| subjects | Aged Biomedical and Life Sciences butter Cell Membrane - metabolism cooking fats and oils correlation Cross-Sectional Studies Diet dietary fat Dietary fatty acids dietary nutrient sources docosahexaenoic acid Docosahexaenoic Acids - metabolism eicosapentaenoic acid Eicosapentaenoic Acid - metabolism Erythrocyte phospholipids Erythrocytes Erythrocytes - metabolism fat intake Fat quality fatty acid composition Fatty Acids - metabolism Food frequency questionnaire food frequency questionnaires Humans Life Sciences Lipidology Male meat Medical Biochemistry Medicinal Chemistry men Metabolic Syndrome - blood Microbial Genetics and Genomics Middle Aged milk fat Neurochemistry Nutrition omega-3 fatty acids omega-6 fatty acids Original Original Article Polyunsaturated fatty acids Surveys and Questionnaires |
| title | Dietary Fat in Relation to Erythrocyte Fatty Acid Composition in Men |
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