Dietary Fatty Acids and Lipid Profiles in a Cohort of Young Adults

Background: Current dietary recommendations from organizations such as the American Heart Association focus on limiting intake of saturated (SFA) and trans fatty acids, and concurrently increasing intake of monounsaturated (MUFA) and polyunsaturated (PUFA) fat. This is due to substantial evidence linking high SFA intake with increased risk of obesity and cardiovascular disease (CVD). Additionally, the associations between dietary fat intake and cholesterol levels, and major CVD risk factors in younger adults without CVD are less studied. Therefore, the objective of this study was to determine associations between dietary fat intake and cholesterol levels in a sample of young adults (ages 18-35). Methods: Adults were recruited to participate in a cross-sectional study. Participants provided a fasting blood sample for lipid analysis, and reported dietary intake via food-frequency questionnaire. Dietary fat intake was expressed as a percentage of total calories. Regression analysis was used to determine associations between different types of fatty acids and lipid cholesterol levels, including total cholesterol (TC), triglycerides (TG), low-density lipoprotein cholesterol (LDL), and high-density lipoprotein cholesterol (HDL). Results: Seventy individuals (35 females), with average age of 25.6 (SD 5.1) participated in this study. Saturated fat intake was significantly associated with TC levels (P=0.02), and LDL levels (P=0.04). The average SFA intake was 10.4% of total calories (SD 3.4). PUFA intake was significantly associated with higher HDL levels (P=0.03). MUFA intake was not associated with any outcomes. Conclusion: Changes in modern diet has drastically increased the prevalence of obesity, CVD, and related comorbidities, highlighting the crucial need for both preventative and treatment interventions. Subsequent findings in this project will aid in developing preventative practices. In our sample of young adults, increase in SFA intake was associated with elevated TC and LDL levels. Additional work is warranted in this population to determine causative effects of specific fatty acids on CVD risk factors.Ope