Evaluation of the new individual fatty acid dataset for UK Biobank: analysis of intakes and sources in 207,997 participants
The Oxford WebQ is an online 24 h dietary assessment tool used by several large prospective studies. This study describes the creation of the new individual fatty acid (FA) dataset for the Oxford WebQ and reports intakes and sources of dietary individual FAs in the UK Biobank. Participants who compl...
| Main Authors: | , , , , , , |
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| Format: | Journal article |
| Language: | English |
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MDPI
2022
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| _version_ | 1797107954881658880 |
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| author | Kelly, R Pollard, ZOE Young, H Piernas, C Carter, J Key, T Perez-Cornago, A |
| author_facet | Kelly, R Pollard, ZOE Young, H Piernas, C Carter, J Key, T Perez-Cornago, A |
| author_sort | Kelly, R |
| collection | OXFORD |
| description | The Oxford WebQ is an online 24 h dietary assessment tool used by several large prospective studies. This study describes the creation of the new individual fatty acid (FA) dataset for the Oxford WebQ and reports intakes and sources of dietary individual FAs in the UK Biobank. Participants who completed ≥1 (maximum of five) 24 h dietary assessments were included (n = 207,997). Nutrient intakes were obtained from the average of all completed 24 h dietary assessments. Nutrient data from the UK McCance and Widdowson’s The Composition of Foods and the US Department of Agriculture food composition tables were used to calculate intakes of 21 individual FAs. The individual FA dataset included 10 saturated fatty acids (SFAs), 4 monounsaturated fatty acids (MUFAs), and 7 polyunsaturated fatty acids (PUFAs; including alpha-linolenic (18:3), eicosapentaenoic (20:5), and docosahexaenoic (22:6) acids). Palmitic (16:0; mean ± standard deviation (SD): 13.5 ± 5.7 g/d) and stearic (18:0; 5.2 ± 2.5) acids were the main contributors to SFAs, and the main sources of these were cereals and cereal products (mostly desserts/cakes/pastries), milk and milk products (mostly cheese and milk), and meat and meat products. Oleic acid (18:1; 24.2 ± 9.8) was the main MUFA, derived mainly from cereals and cereal products, and meat and meat products. Linoleic acid (18:2; 9.7 ± 4.3) was the main PUFA, derived mostly from cereals and cereal products, and vegetables (including potatoes) and vegetable dishes. The individual FA dataset for the Oxford WebQ will allow future investigations on individual FAs and disease risk. |
| first_indexed | 2024-03-07T07:22:46Z |
| format | Journal article |
| id | oxford-uuid:5bf63300-08d1-41bf-86cb-b86a92e4b1e6 |
| institution | University of Oxford |
| language | English |
| last_indexed | 2024-03-07T07:22:46Z |
| publishDate | 2022 |
| publisher | MDPI |
| record_format | dspace |
| spelling | oxford-uuid:5bf63300-08d1-41bf-86cb-b86a92e4b1e62022-10-28T13:38:27ZEvaluation of the new individual fatty acid dataset for UK Biobank: analysis of intakes and sources in 207,997 participantsJournal articlehttp://purl.org/coar/resource_type/c_dcae04bcuuid:5bf63300-08d1-41bf-86cb-b86a92e4b1e6EnglishSymplectic ElementsMDPI2022Kelly, RPollard, ZOEYoung, HPiernas, CCarter, JKey, TPerez-Cornago, AThe Oxford WebQ is an online 24 h dietary assessment tool used by several large prospective studies. This study describes the creation of the new individual fatty acid (FA) dataset for the Oxford WebQ and reports intakes and sources of dietary individual FAs in the UK Biobank. Participants who completed ≥1 (maximum of five) 24 h dietary assessments were included (n = 207,997). Nutrient intakes were obtained from the average of all completed 24 h dietary assessments. Nutrient data from the UK McCance and Widdowson’s The Composition of Foods and the US Department of Agriculture food composition tables were used to calculate intakes of 21 individual FAs. The individual FA dataset included 10 saturated fatty acids (SFAs), 4 monounsaturated fatty acids (MUFAs), and 7 polyunsaturated fatty acids (PUFAs; including alpha-linolenic (18:3), eicosapentaenoic (20:5), and docosahexaenoic (22:6) acids). Palmitic (16:0; mean ± standard deviation (SD): 13.5 ± 5.7 g/d) and stearic (18:0; 5.2 ± 2.5) acids were the main contributors to SFAs, and the main sources of these were cereals and cereal products (mostly desserts/cakes/pastries), milk and milk products (mostly cheese and milk), and meat and meat products. Oleic acid (18:1; 24.2 ± 9.8) was the main MUFA, derived mainly from cereals and cereal products, and meat and meat products. Linoleic acid (18:2; 9.7 ± 4.3) was the main PUFA, derived mostly from cereals and cereal products, and vegetables (including potatoes) and vegetable dishes. The individual FA dataset for the Oxford WebQ will allow future investigations on individual FAs and disease risk. |
| spellingShingle | Kelly, R Pollard, ZOE Young, H Piernas, C Carter, J Key, T Perez-Cornago, A Evaluation of the new individual fatty acid dataset for UK Biobank: analysis of intakes and sources in 207,997 participants |
| title | Evaluation of the new individual fatty acid dataset for UK Biobank: analysis of intakes and sources in 207,997 participants |
| title_full | Evaluation of the new individual fatty acid dataset for UK Biobank: analysis of intakes and sources in 207,997 participants |
| title_fullStr | Evaluation of the new individual fatty acid dataset for UK Biobank: analysis of intakes and sources in 207,997 participants |
| title_full_unstemmed | Evaluation of the new individual fatty acid dataset for UK Biobank: analysis of intakes and sources in 207,997 participants |
| title_short | Evaluation of the new individual fatty acid dataset for UK Biobank: analysis of intakes and sources in 207,997 participants |
| title_sort | evaluation of the new individual fatty acid dataset for uk biobank analysis of intakes and sources in 207 997 participants |
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