000			03315nam a22005417a 4500
008			190823s20192019 xxu||||| |||| 00| 0 eng d
022			_a2072-6643
024			_a10.3390/nu11071672 [doi]
024			_anu11071672 [pii]
040			_aOvid MEDLINE(R)
099			_a31330892
245			_aPlasma Phospholipid Fatty Acids and Coronary Heart Disease Risk: A Matched Case-Control Study within the Women's Health Initiative Observational Study.
251			_aNutrients. 11(7), 2019 Jul 21.
252			_aNutrients. 11(7), 2019 Jul 21.
253			_aNutrients
260			_c2019
260			_fFY2020
265			_sepublish
265			_sppublish
266			_d2019-08-23
520			_aBACKGROUND AND AIMS: The association of fatty acids with coronary heart disease (CHD) has been examined, mainly through dietary measurements, and has generated inconsistent results due to measurement error. Large observational studies and randomized controlled trials have shown that plasma phospholipid fatty acids (PL-FA), especially those less likely to be endogenously synthesized, are good biomarkers of dietary fatty acids. Thus, PL-FA profiles may better predict CHD risk with less measurement error.
520			_aCONCLUSIONS: Higher plasma PL long-chain SFA and lower PUFA n-3 were associated with increased CHD risk. A change in diet by limiting foods that are associated with plasma PL long-chain SFA and TFA while enhancing foods high in PUFA n-3 may be beneficial in CHD among postmenopausal women.
520			_aMETHODS: We performed a matched case-control study of 2428 postmenopausal women nested in the Women's Health Initiative Observational Study. Plasma PL-FA were measured using gas chromatography and expressed as molar percentage (moL %). Multivariable conditional logistic regression was used to calculate odds ratios (95% CIs) for CHD associated with 1 moL % change in PL-FA.
520			_aRESULTS: Higher plasma PL long-chain saturated fatty acids (SFA) were associated with increased CHD risk, while higher n-3 polyunsaturated fatty acids (PUFA) were associated with decreased risk. No significant associations were observed for very-long-chain SFA, monounsaturated fatty acids (MUFA), PUFA n-6 or trans fatty acids (TFA). Substituting 1 moL % PUFA n-6 or TFA with an equivalent proportion of PUFA n-3 were associated with lower CHD risk.
546			_aEnglish
650			_a*Cooking
650			_a*Health Promotion/mt [Methods]
650			_a*Integrative Medicine
650			_a*Nutritional Sciences/ed [Education]
650			_a*Shared Medical Appointments
650			_aAdolescent
650			_aAdult
650			_aAged
650			_aAged, 80 and over
650			_aFeasibility Studies
650			_aFemale
650			_aHumans
650			_aMale
650			_aMiddle Aged
650			_aMind-Body Therapies
650			_aYoung Adult
651			_aMedStar Health Research Institute
657			_aJournal Article
700			_aHoward, Barbara V
790			_aAllison MA, Eaton CB, Howard BV, Li W, Lichtenstein AH, Liu Q, Manson JE, Martin LW, Matthan NR, Neuhouser ML, Rossouw JE, Snetselaar LG, Tinker LF, Van Horn LV, Wang L
856			_uhttps://dx.doi.org/10.3390/nu11071672 _zhttps://dx.doi.org/10.3390/nu11071672
942			_cART _dArticle
999			_c4526 _d4526