(P13-046-24) Dietary Intake, Plasma Fatty Acids, and Bone Material Strength in Puerto Rican Adults

Objectives: To relate plasma fatty acids (FA) to Bone Material Strength Index and then to identify food groups related to bone-relevant FA in Puerto Rican older adults.

Methods: Participants from the Boston Puerto Rican Osteoporosis Study (BPROS), with Bone Material Strength Index (BMSi), dietary intake assessed by FFQ, and fasting blood draw were included in cross-sectional analysis (n=167). The concentration of twenty-four plasma FA was measured using gas chromatography-mass spectrometry. Multivariable linear regression was used to examine associations between BMSi and each plasma FA. Thirty-two food groups, based on similarity of fat content (or absence of fat), were predictors in reduced rank regression analysis to identify food groups significantly associated with BMSi-related plasma FA.

Results: Mean age was 69 y ± 7.6, 77% female, and mean BMSi was 75.6 ± 8.6. No FA were significantly, positively independently related to BMSi. Higher levels of three FA were negatively associated with BMSi: Homo-gamma linolenate (β -0.06 ± 0.02 P = 0.02), Heptadecanoate (β -0.22 ± 0.09 P = 0.01), and Eicosanoate (β -0.34 ± 0.14 P = 0.01). Factor loadings explained 5% of variability in Homo-gamma linolenate and positive loadings included ( >0.2): poultry (0.34), sugar sweetened beverages (SSB) (0.29); for Eicosanoate factors explained 8.4%: SSB (0.39), soup (0.35), oils/salad dressing (0.34), poultry (0.26), sweets (0.23), milk (0.22); for Heptadecanoate they explained 5%: milk (0.36), condiments (0.26), vegetables (0.23), SSB (0.20).

Conclusions: Plasma levels of one polyunsaturated FA (Homo-gamma linolenate) and two saturated FA (Heptadecanoate and Eicosanoate) negatively associated with BMSi. While several food groups loaded significantly on these fatty acids, more research is needed to further understand the pathways that link diet to bone strength. Additional exploratory analysis may provide information on synergistic and/or antagonistic components within these foods and how their metabolism affects fatty acid concentrations.

Funding Sources: NIH