scholarly journals Plasma fatty acids, oxylipins, and risk of myocardial infarction: the Singapore Chinese Health Study

2016 ◽  
Vol 57 (7) ◽  
pp. 1300-1307 ◽  
Author(s):  
Ye Sun ◽  
Hiromi W. L. Koh ◽  
Hyungwon Choi ◽  
Woon-Puay Koh ◽  
Jian-Min Yuan ◽  
...  
Keyword(s):  
Myocardial Infarction ◽  
Fatty Acids ◽  
Health Study ◽  
Plasma Fatty Acids ◽  
Singapore Chinese

Abstract 1869: Plasma fatty acids and colorectal cancer risk: The Singapore Chinese Health Study

2015 ◽  
Author(s):  
Lesley M. Butler ◽  
Woon P. Koh ◽  
Jin Su ◽  
Renwei Wang ◽  
Choon N. Ong ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Fatty Acids ◽  
Cancer Risk ◽  
Colorectal Cancer Risk ◽  
Health Study ◽  
Plasma Fatty Acids ◽  
Singapore Chinese

scholarly journals Plasma fatty acids and risk of colon and rectal cancers in the Singapore Chinese Health Study

2017 ◽  
Vol 1 (1) ◽  
Author(s):  
Lesley M. Butler ◽  
Jian-Min Yuan ◽  
Joyce Yongxu Huang ◽  
Jin Su ◽  
Renwei Wang ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Health Study ◽  
Plasma Fatty Acids ◽  
Singapore Chinese ◽  
Rectal Cancers

scholarly journals Opposing effects of dietary n-3 and n-6 fatty acids on mammary carcinogenesis: The Singapore Chinese Health Study

2003 ◽  
Vol 89 (9) ◽  
pp. 1686-1692 ◽  
Author(s):  
M Gago-Dominguez ◽  
J-M Yuan ◽  
C-L Sun ◽  
H-P Lee ◽  
M C Yu
Keyword(s):  
Fatty Acids ◽  
Mammary Carcinogenesis ◽  
Health Study ◽  
Singapore Chinese ◽  
Opposing Effects

scholarly journals Diet, Secondhand Smoke, and Glycated Hemoglobin (HbA1c) Levels among Singapore Chinese Adults

2019 ◽  
Vol 16 (24) ◽  
pp. 5148
Author(s):  
Brianna F. Moore ◽  
Lesley M. Butler ◽  
Annette M. Bachand ◽  
Agus Salim ◽  
Stephen J. Reynolds ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Secondhand Smoke ◽  
Health Study ◽  
Linear Regression Models ◽  
Omega 3 ◽  
Product Term ◽  
Singapore Chinese ◽  
The Individual ◽  
Hba1c Levels

The combination of poor diet and exposure to secondhand smoke may increase hemoglobin A1c (HbA1c) levels, but few studies have explored this interaction. We explored an interaction among 574 never-smoking adults from the Singapore Chinese Health Study. At baseline (age 59 ± 8 years), intakes of omega-3 polyunsaturated fatty acids, vitamin C, vitamin E and fiber were estimated using a modified food frequency questionnaire. At follow-up (age 64 ± 9 years), HbA1c and cotinine were measured. A product term between cotinine (above or below the median value) and each nutrient (high or low intake) was included in separate linear regression models with HbA1c as the outcome. HbA1c among those with high cotinine and low omega-3 polyunsaturated fatty acids intakes were higher than would be expected due to the individual effects alone (p-for-interaction = 0.05). Among those with lower intakes of omega-3 polyunsaturated fatty acids, high cotinine levels were associated with 0.54% higher HbA1c levels (95% confidence interval [CI]: 0.02, 1.06). Conversely, among those with higher intakes of omega-3 polyunsaturated fatty acids, HbA1c differ not differ by exposure (−0.09%; 95% CI: −0.45, 0.30). No evidence of interaction was observed for other nutrients. Diets high in omega-3 polyunsaturated fatty acids may ameliorate secondhand smoke-induced increases in HbA1c.

scholarly journals Dietary Intakes of Fatty Acids in Midlife and Risk of Cognitive Impairment in Late Life: The Singapore Chinese Health Study (P01-009-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Yiwen Jiang ◽  
Liting Sheng ◽  
Jian-Min Yuan ◽  
Woon-Puay Koh ◽  
An Pan
Keyword(s):  
Fatty Acids ◽  
Cognitive Impairment ◽  
Lower Risk ◽  
Health Study ◽  
Fat Intake ◽  
Dietary Intakes ◽  
Chinese Adults ◽  
Total Carbohydrate ◽  
Singapore Chinese

Abstract Objectives We aimed to examine the association between dietary intakes of fat and risk of cognitive impairment in Chinese adults, which has rarely been evaluated. Methods The Singapore Chinese Health Study is an ongoing cohort among Chinese adults living in Singapore. Dietary information was assessed by a validated food-frequency questionnaire at baseline (1993–1998) when the participants were aged 45–74 years old. Cognitive impairment was identified using modified Singapore version of Mini-Mental State Examination at the 3rd follow-up interviews (2014–2016). After a mean follow-up of 19.7 years, 16,948 surviving participants was included in the final analysis. Multivariable logistic regression models were used to calculate odds ratio (OR) and 95% confidence interval (CI) with adjustment for potential confounders. Results Cognitive impairment was presented in 2443 participants. Compared to total carbohydrate, dietary fat intake was inversely related to cognitive impairment (OR comparing extreme quartiles = 0.82; 95% CI 0.69–0.97; P-trend = 0.008). The OR (95% CI) comparing extreme quartiles of specific dietary fats was 1.08 (0.89–1.31) for saturated fatty acids (SFAs; P-trend = 0.50), 0.81 (0.65–1.00) for monounsaturated fatty acids (MUFAs; P-trend = 0.03), 0.83 (0.71–0.97) for polyunsaturated fatty acids (PUFAs; P-trend < 0.001), 0.92 (0.77–1.10) for n-3 PUFAs (P-trend = 0.49), and 0.83 (0.71–0.99) for n-6 PUFAs (P-trend = 0.01). Plant-based fat showed an inverse association with cognitive impairment (OR 0.84; 95% CI 0.72–0.98; P-trend = 0.02), whereas no significant association was found for animal fat (P-trend = 0.97). When compared to SFAs, inverse associations remained similar for MUFAs (P-trend = 0.03) and PUFAs (P-trend < 0.001). Conclusions In this large population-based cohort in Chinese adults, we found that substitution of total carbohydrate or SFAs with MUFAs and PUFAs, mainly n-6 PUFAs, was related to a lower risk of cognitive impairment. Furthermore, plant-based fat intake was associated with a lower risk. Our results indicate the importance of considering the quality of fat intake in preventing cognitive impairment. Funding Sources National Medical Research Council, Singapore; National Institutes of Health; National Key Research and Development Program of China. Supporting Tables, Images and/or Graphs

scholarly journals Soy Consumption, but Not Dairy Consumption, Is Inversely Associated with Fatty Acid Desaturase Activity in Young Adults

Nutrients ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 2817
Author(s):  
Melissa Gonzalez-Soto ◽  
Salma A Abdelmagid ◽  
David W.L. Ma ◽  
Ahmed El-Sohemy ◽  
David M Mutch
Keyword(s):  
Fatty Acids ◽  
Young Adults ◽  
Desaturase Activity ◽  
Fatty Acid Desaturase ◽  
Past Research ◽  
Health Study ◽  
Pathway Activity ◽  
Plasma Fatty Acids ◽  
Dairy Consumption ◽  
Omega 6

Past research using hepatic rat microsomes showed that soy protein suppressed delta-6 desaturase activity (D6D) compared to casein (a dairy protein). The effects of soy and dairy on desaturase pathway activity in humans remain poorly investigated. The objective of this analysis was to investigate the association between soy and dairy consumption with plasma fatty acids and estimate the desaturase pathway activity in a multiethnic Canadian population of young adults. We analyzed data from men (n = 319) and women (n = 764) previously collected for the Toronto Nutrigenomics and Health Study. Food frequency questionnaires and plasma fatty acids were assessed. Relationships between soy and dairy beverages and food consumption with estimated desaturase activities were assessed by regression models and by grouping participants according to beverage and food intake data. Weak inverse associations (p ≤ 0.05) were found between soy consumption and the overall desaturation pathway activity, specifically D6D activity. When participants were grouped based on soy and dairy consumption habits, omega-6 LC-PUFAs, as well as various estimates of the desaturase pathway activity, were significantly lower in individuals consuming soy (with or without dairy) compared to individuals consuming only fluid milk and dairy products. In conclusion, soy consumption, not dairy consumption, appears to suppress desaturase pathway activity.

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