Consumption of red meat, but not cooking oils high in polyunsaturated fat, is associated with higher arachidonic acid status in Singapore chinese adults

• Main Authors: Seah, J.Y.H, Gay, G.M.W, Su, J, Tai, E.-S, Yuan, J.-M, Koh, W.-P, Ong, C.N, Van Dam, R.M
• Other Authors: MEDICINE
• Format: Article
• Published: 2020
• Subjects: arachidonic acid; docosahexaenoic acid; icosapentaenoic acid; linolenic acid; polyunsaturated fatty acid; edible oil; unsaturated fatty acid; acute heart infarction; adult; aged; alcohol consumption; Article; blood sampling; Chinese; controlled study; cross-sectional study; female; fish; food frequency questionnaire; food intake; human; male; medical examination; normal human; population based case control study; prospective study; randomized controlled trial; red meat; Singapore; animal; blood; caloric intake; diet; feeding behavior; middle aged; soy food; very elderly; Adult; Aged; Aged, 80 and over; Animals; Arachidonic Acid; Cross-Sectional Studies; Diet; Dietary Fats, Unsaturated; Energy Intake; Fatty Acids, Unsaturated; Feeding Behavior; Female; Fishes; Humans; Male; Middle Aged; Prospective Studies; Red Meat; Soy Foods
• Online Access: https://scholarbank.nus.edu.sg/handle/10635/173944
• Institution: National University of Singapore

10.3390/nu9020101