Predicting fatty acid profiles in blood based on food intake and the FADS1 rs174546 SNP.
METHODS
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.


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.


CONCLUSIONS
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.
ZIEL Research Center of Nutrition and Food Sciences, Biochemistry Unit, Technische Universität München, München, Germany.
Jacqueline
J
Hallmann
ZIEL Research Center of Nutrition and Food Sciences, Biochemistry Unit, Technische Universität München, München, Germany.
Silvia
S
Kolossa
ZIEL Research Center of Nutrition and Food Sciences, Biochemistry Unit, Technische Universität München, München, Germany.
Kurt
K
Gedrich
Human Nutrition Research Centre, Institute of Cellular Medicine, Newcastle University, Newcastle upon Tyne, UK.
Carlos
C
Celis-Morales
UCD Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Republic of Ireland.
Hannah
H
Forster
UCD Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Republic of Ireland.
Clare B
CB
O'Donovan
UCD Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Republic of Ireland.
Clara
C
Woolhead
Hugh Sinclair Unit of Human Nutrition, Institute for Cardiovascular and Metabolic Research, University of Reading, Reading, UK.
Anna L
AL
Macready
Hugh Sinclair Unit of Human Nutrition, Institute for Cardiovascular and Metabolic Research, University of Reading, Reading, UK.
Rosalind
R
Fallaize
Department of Human Biology, NUTRIM, School for Nutrition and Translational Research in Metabolism, Maastricht University Medical Centre, Maastricht, The Netherlands.
Cyril F M
CF
Marsaux
Department of Nutrition and Dietetics, Harokopio University, Athens, Greece.
Christina-Paulina
CP
Lambrinou
Department of Nutrition and Dietetics, Harokopio University, Athens, Greece.
Christina
C
Mavrogianni
Department of Nutrition and Dietetics, Harokopio University, Athens, Greece.
George
G
Moschonis
Department of Nutrition, Food Science and Physiology, CIBER Fisiopatología Obesidad y Nutrición (CIBERobn), Instituto de Salud Carlos III, University of Navarra, Spain.
Santiago
S
Navas-Carretero
Department of Nutrition, Food Science and Physiology, CIBER Fisiopatología Obesidad y Nutrición (CIBERobn), Instituto de Salud Carlos III, University of Navarra, Spain.
Rodrigo
R
San-Cristobal
National Food & Nutrition Institute (IZZ), Warsaw, Poland.
Magdalena
M
Godlewska
National Food & Nutrition Institute (IZZ), Warsaw, Poland.
Agnieszka
A
Surwiłło
Human Nutrition Research Centre, Institute of Cellular Medicine, Newcastle University, Newcastle upon Tyne, UK.
John C
JC
Mathers
UCD Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Republic of Ireland.
Eileen R
ER
Gibney
UCD Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Republic of Ireland.
Lorraine
L
Brennan
UCD Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Republic of Ireland.
Marianne C
MC
Walsh
Hugh Sinclair Unit of Human Nutrition, Institute for Cardiovascular and Metabolic Research, University of Reading, Reading, UK.
Julie A
JA
Lovegrove
Department of Human Biology, NUTRIM, School for Nutrition and Translational Research in Metabolism, Maastricht University Medical Centre, Maastricht, The Netherlands.
Wim H M
WH
Saris
Department of Nutrition and Dietetics, Harokopio University, Athens, Greece.
Yannis
Y
Manios
Department of Nutrition, Food Science and Physiology, CIBER Fisiopatología Obesidad y Nutrición (CIBERobn), Instituto de Salud Carlos III, University of Navarra, Spain.
Jose Alfredo
JA
Martinez
National Food & Nutrition Institute (IZZ), Warsaw, Poland.
Iwona
I
Traczyk
UCD Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Republic of Ireland.
Michael J
MJ
Gibney
ZIEL Research Center of Nutrition and Food Sciences, Biochemistry Unit, Technische Universität München, München, Germany.
Hannelore
H
Daniel
D000090943:Delta-5 Fatty Acid Desaturase; D004032:Diet; D004435:Eating / Q000235:genetics*; D044943:Fatty Acid Desaturases / Q000235:genetics*; D005227:Fatty Acids / Q000097:blood* / Q000235:genetics; D005260:Female; D006801:Humans; D008297:Male; D008954:Models, Biological; D020641:Polymorphism, Single Nucleotide
D000090943:Delta-5 Fatty Acid Desaturase; D005227:Fatty Acids; D044943:Fatty Acid Desaturases; C000716847:FADS1 protein, human
Blood marker prediction; FADS1; Fatty acids; n-3 FA; n-6 FA