Omega-3 and Omega-6 salivary fatty acids as markers of dietary fat quality: A cross-sectional study in Argentina

Abstract

The use of saliva for analyzing biological compounds has recently been expanded. The aim of this study was to analyze the correlation between specific dietary sources of n­3 and n­6 fatty acids (FA) and their salivary levels to evaluate their role as intake markers. Seventy­nine healthy volunteers were included. A validated food frequency questionnaire was used for data collection and Interfood v.1.3 software was employed to quantify food intake.Salivary samples were collected following international standards and FA profile was determined by gas liquidchromatography. Multiple linear regression analyses were performed for dependent variables (salivary FA profile) to detect independent associations with n­3 and n­6 FA food source intake, adjusted by age, gender, body­mass index, total energy intake, regular exercise, alcohol intake and smoking.Salivary concentrations of alpha­linolenic acid (ALA) 18:3 n­3 were significantly associated with nuts intake (β=0.05, 95% CI 0.02­0.07, p=0.04). Salivary concentrations of linoleic acid (LA) 18:2 n­6 and arachidonic acid (AA) 20:4 n­6 were associated with the intake of n­6 vegetable oils and red meat, cold meat and viscera (β=­0.80, 95% CI 0.06­0.09 p=0.03; β=­0.40, 95% CI 0.30­0.50, p=0.02, respectively).This study supports the hypothesis that salivary concentrations of n­3 and n­6 FA are related to food intake. Monitoring dietary FA though salivary markers is relevant for nutrition epidemiology and for prevention and management of several diseases related to fat intake.