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dc.contributor.authorHallmann, Jacqueline
dc.contributor.authorKolossa, Silvia
dc.contributor.authorGedrich, Kurt
dc.contributor.authorCelis-Morales, Carlos
dc.contributor.authorForster, Hannah
dc.contributor.authorO'Donovan, Clare B.
dc.contributor.authorWoolhead, Clara
dc.contributor.authorMacready, Anna L.
dc.contributor.authorFallaize, Rosalind
dc.contributor.authorMarsaux, Cyril F. M.
dc.contributor.authorLambrinou, Christina-Paulina
dc.contributor.authorMavrogianni, Christina
dc.contributor.authorMoschonis, George
dc.contributor.authorNavas-Carretero, Santiago
dc.contributor.authorSan-Cristobal, Rodrigo
dc.contributor.authorGodlewska, Magdalena
dc.contributor.authorSurwiłło, Agnieszka
dc.contributor.authorMathers, John C.
dc.contributor.authorGibney, Eileen R.
dc.contributor.authorBrennan, Lorraine
dc.contributor.authorWalsh, Marianne C.
dc.contributor.authorLovegrove, Julie A.
dc.contributor.authorSaris, Wim H. M.
dc.contributor.authorManios, Yannis
dc.contributor.authorMartinez, Jose Alfredo
dc.contributor.authorTraczyk, Iwona
dc.contributor.authorGibney, Michael J.
dc.contributor.authorDaniel, Hannelore
dc.contributor.authorFood4Me Study
dc.date.accessioned2016-04-07T11:40:39Z
dc.date.available2016-04-07T11:40:39Z
dc.date.issued2015-12
dc.identifier.citationHallmann , J , Kolossa , S , Gedrich , K , Celis-Morales , C , Forster , H , O'Donovan , C B , Woolhead , C , Macready , A L , Fallaize , R , Marsaux , C F M , Lambrinou , C-P , Mavrogianni , C , Moschonis , G , Navas-Carretero , S , San-Cristobal , R , Godlewska , M , Surwiłło , A , Mathers , J C , Gibney , E R , Brennan , L , Walsh , M C , Lovegrove , J A , Saris , W H M , Manios , Y , Martinez , J A , Traczyk , I , Gibney , M J , Daniel , H & Food4Me Study 2015 , ' Predicting fatty acid profiles in blood based on food intake and the FADS1 rs174546 SNP ' , Molecular Nutrition and Food Research , vol. 59 , no. 12 , pp. 2565-2573 . https://doi.org/10.1002/mnfr.201500414
dc.identifier.issn1613-4125
dc.identifier.otherPURE: 9476165
dc.identifier.otherPURE UUID: 11debc46-5726-48c0-8cb1-15a787351ead
dc.identifier.otherPubMed: 26346302
dc.identifier.otherScopus: 84954401651
dc.identifier.urihttp://hdl.handle.net/2299/17038
dc.description© 2015 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.
dc.description.abstractSCOPE: A high intake of n-3 PUFA provides health benefits via changes in the n-6/n-3 ratio in blood. In addition to such dietary PUFAs, variants in the fatty acid desaturase 1 (FADS1) gene are also associated with altered PUFA profiles.METHODS AND RESULTS: We used mathematical modeling to predict levels of PUFA in whole blood, based on multiple hypothesis testing and bootstrapped LASSO selected food items, anthropometric and lifestyle factors, and the rs174546 genotypes in FADS1 from 1607 participants (Food4Me Study). The models were developed using data from the first reported time point (training set) and their predictive power was evaluated using data from the last reported time point (test set). Among other food items, fish, pizza, chicken, and cereals were identified as being associated with the PUFA profiles. Using these food items and the rs174546 genotypes as predictors, models explained 26-43% of the variability in PUFA concentrations in the training set and 22-33% in the test set.CONCLUSION: Selecting food items using multiple hypothesis testing is a valuable contribution to determine predictors, as our models' predictive power is higher compared to analogue studies. As unique feature, we additionally confirmed our models' power based on a test set.en
dc.language.isoeng
dc.relation.ispartofMolecular Nutrition and Food Research
dc.titlePredicting fatty acid profiles in blood based on food intake and the FADS1 rs174546 SNPen
dc.contributor.institutionSchool of Life and Medical Sciences
dc.contributor.institutionHealth & Human Sciences Research Institute
dc.contributor.institutionDepartment of Human and Environmental Sciences
dc.contributor.institutionDepartment of Biological and Environmental Sciences
dc.contributor.institutionWeight and Obesity Research Group
dc.contributor.institutionAgriculture, Food and Veterinary Sciences
dc.contributor.institutionFood Policy, Nutrition and Diet
dc.description.statusPeer reviewed
rioxxterms.versionofrecordhttps://doi.org/10.1002/mnfr.201500414
rioxxterms.typeJournal Article/Review
herts.preservation.rarelyaccessedtrue


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