Consumption of Red Meat, but Not Cooking Oils High in Polyunsaturated Fat, Is Associated with Higher Arachidonic Acid Status in Singapore Chinese Adults

Consumption of Red Meat, but Not Cooking Oils High in Polyunsaturated Fat, Is Associated with Higher Arachidonic Acid Status in Singapore Chinese Adults

High arachidonic acid (AA; 20:4 n − 6) status may have adverse effects on inflammation and risk of cardiovascular diseases. Concerns about high intake of n − 6 polyunsaturated fatty acids (PUFAs) are based on the premise that endogenous conversion from linoleic acid (LA; 18:2 n − 6) is an important...

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Bibliographic Details
Main Authors: Jowy Yi Hoong Seah, Gibson Ming Wei Gay, Jin Su, E-Shyong Tai, Jian-Min Yuan, Woon-Puay Koh, Choon Nam Ong, Rob M. van Dam
Format: Article
Language:English
Published: MDPI AG 2017-01-01
Series:Nutrients
Subjects:
diet
polyunsaturated fatty acids
cooking oil
inflammation
cardiovascular disease
plasma fatty acid
omega-6 fatty acid
omega-3 fatty acid
biomarkers
Online Access:http://www.mdpi.com/2072-6643/9/2/101

Internet

http://www.mdpi.com/2072-6643/9/2/101

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