Sources of Variation in Food-Related Metabolites during Pregnancy

Nutrients

Philip Britz-McKibbin¹  Meera Shanmuganathan¹  Lehana Thabane²  Jennifer C. Stearns³  Sandi M. Azab³  Stephanie A. Atkinson⁴  Katherine M. Morrison⁴  Talha Rafiq⁵  Russell J. de Souza⁶  Sonia S. Anand⁶  Koon K. Teo⁶ 

[1] Department of Chemistry and Chemical Biology, McMaster University, Hamilton, ON L8S 4M1, Canada;Department of Health Research Methods, Evidence & Impact, McMaster University, Hamilton, ON L8S 4L8, Canada;Department of Medicine, McMaster University, Hamilton, ON L8S 4L8, Canada;Department of Pediatrics, McMaster University, Hamilton, ON L8S 4L8, Canada;Medical Sciences Graduate Program, Faculty of Health Sciences, McMaster University, Hamilton, ON L8S 4L8, Canada;Population Health Research Institute, Hamilton Health Sciences, McMaster University, Hamilton, ON L8L 2X2, Canada;

关键词: metabolomics;    dietary biomarkers;    nutrition;    non-dietary factors;    confounding;    omics;   

DOI  :  10.3390/nu14122503

来源: DOAJ

【 摘 要 】

The extent to which variation in food-related metabolites are attributable to non-dietary factors remains unclear, which may explain inconsistent food-metabolite associations observed in population studies. This study examined the association between non-dietary factors and the serum concentrations of food-related biomarkers and quantified the amount of variability in metabolite concentrations explained by non-dietary factors. Pregnant women (n = 600) from two Canadian birth cohorts completed a validated semi-quantitative food frequency questionnaire, and serum metabolites were measured by multisegment injection-capillary electrophoresis-mass spectrometry. Hierarchical linear modelling and principal component partial R-square (PC-PR2) were used for data analysis. For proline betaine and DHA (mainly exogenous), citrus foods and fish/fish oil intake, respectively, explained the highest proportion of variability relative to non-dietary factors. The unique contribution of dietary factors was similar (15:0, 17:0, hippuric acid, TMAO) or lower (14:0, tryptophan betaine, 3-methylhistidine, carnitine) compared to non-dietary factors (i.e., ethnicity, maternal age, gestational age, pre-pregnancy BMI, physical activity, and smoking) for metabolites that can either be produced endogenously, biotransformed by gut microbiota, and/or derived from multiple food sources. The results emphasize the importance of adjusting for non-dietary factors in future analyses to improve the accuracy and precision of the measures of food intake and their associations with health and disease.

【 授权许可】

Unknown