Prenatal polyunsaturated fatty acids and child asthma: Effect modification by maternal asthma and child sex.

BACKGROUND: Findings on prenatal polyunsaturated fatty acid (PUFA) intake and child wheeze and asthma have been inconsistent. OBJECTIVE: We sought to examine associations between prenatal PUFA status and child wheeze/asthma and modifying effects of maternal asthma/atopy, child sex, and maternal race. METHODS: Analyses included 1019 mother-child dyads with omega-3 (n-3) and omega-3 (n-6) PUFAs measured in second-trimester plasma; n-6/n-3 ratios were calculated. Child wheeze/asthma outcomes ascertained at age 4 to 6 years included ever physician-diagnosed asthma, current wheeze (symptoms past 12 months), current asthma (diagnosis and medication and/or symptoms past 12 months), and current diagnosed asthma. Each PUFA indicator and outcome was analyzed in separate models using modified Poisson regression with interaction terms. RESULTS: In quartile (Q) analyses, higher n-6 PUFAs were associated with increased risk of ever (risk ratio [RR] high vs low [RR Q4 vs Q1], 1.70; 95% CI, 1.07-2.71) and current (RR Q4 vs Q1, 1.70; 95% CI, 1.07-2.71) diagnosed asthma, whereas n-3 PUFAs were associated with lower risk (RR Q4 vs Q1, 0.59; 95% CI, 0.33-1.03) of current diagnosed asthma (Ptrend < .05 for all). Higher n-6 PUFAs were associated with a higher risk of all respiratory outcomes among children born to women with asthma (Pinteraction < .05 for all outcomes). A significant 3-way interaction between child sex, maternal asthma, and n-6/n-3 PUFA indicated that male children born to women with asthma and a higher ratio had the highest risk across wheeze/asthma outcomes (Pinteraction < .05). CONCLUSIONS: Associations between prenatal PUFA status and childhood wheeze/asthma were modified by maternal history of asthma and child sex.

Prenatal Omega-3 and Omega-6 Polyunsaturated Fatty Acids and Childhood Atopic Dermatitis.

BACKGROUND: Atopic dermatitis is a common childhood disease, potentially influenced by prenatal nutritional exposures such as polyunsaturated fatty acids (PUFAs). OBJECTIVE: In a racially diverse cohort, we hypothesized that childhood atopic dermatitis would be associated with higher prenatal omega-6 (n-6) and lower omega-3 (n-3) PUFAs. METHODS: We included mother-child dyads, births 2006 to 2011, enrolled in the University of Tennessee Health Sciences Center Conditions Affecting Neurocognitive Development in Early Childhood cohort. Primary exposures included second trimester plasma n-3 and n-6 PUFA status and the ratio of the two (n-6:n-3). We assessed child current atopic dermatitis symptoms in the previous 12 months at age approximately 4 to 6 years. We investigated the association between PUFA exposures and atopic dermatitis using multivariable logistic regression, adjusting for potential confounders. We assessed for effect modification by maternal prenatal smoking, atopic disease history, and child sex. RESULTS: Among 1131 women, 67% were African American and 42% had an atopic disease history; 17% of children had atopic dermatitis. Higher prenatal n-6 PUFAs were associated with increased relative odds of child atopic dermatitis (adjusted odds ratio: 1.25; confidence interval: 1.01-1.54 per interquartile range difference), and interaction models demonstrated that this association was seen in dyads in which the women had a history of atopic disease. Neither prenatal n-3 PUFAs nor n-6:n-3 were associated with child atopic dermatitis. CONCLUSION: In this racially diverse cohort, higher second trimester n-6 PUFAs were associated with atopic dermatitis in children of women with atopy. PUFAs may represent a modifiable risk factor for atopic dermatitis, particularly in individuals with a familial predisposition.

Volatile flavor compounds vary by beef product type and degree of doneness.

This study aimed to determine how quality grade and degree of doneness (DOD) influence the development of volatile compounds among beef whole muscle and ground patties. Volatile compounds were quantified via head space solid phase microextraction from samples tempered in refrigerated temperatures (3 to 5 °C), room temperature (24 to 26 °C), or cooked on an electric clamshell-style grill to an endpoint temperature of 55, 60, 71, or 77 °C. Collected samples were subsequently determined by gas chromatography mass spectrometry. Prominent compounds known to be the result of the Maillard reaction or lipid degradation were retained for comparison. Four Strecker aldehydes, 4 pyrazines, and one ester had a 3-way interaction between quality grade, DOD, and product type (each P < 0.001). Pyrazine concentrations did not differ (P > 0.05) in ground patties and was comparably greater (P < 0.05) in steaks; in Prime and Low Choice steaks, pyrazine concentration increased (P < 0.05) as DOD increased. A 2-way interaction between quality grade and product type was observed for acetaldehyde, dimethyl disulfide, 1-penten-3-ol, butanoic acid, hexanal, octanal, nonanal, and 2-heptanone. Among which, octanal and nonanal were greater (P < 0.05) in Prime steaks compared with ground patties. Another 2-way interaction, quality grade and DOD, was observed in 2 ketones, an alcohol, 2 esters, and 2 aldehydes. For example, 2,3-butanedione was greater (P < 0.05) in concentration in Prime 4 °C samples compared with Low Choice and Standard. The final 2-way interaction of DOD and product type was observed in 3 ketones, 2 sulfur compounds, 2 esters, 5 aldehydes, 2 carboxylic acids, and a ketone. For example, 2-heptanone was greater (P < 0.05) in concentration in ground patties compared to steaks in all degrees of doneness except 4 °C. Overall, these results indicate that the volatile flavor profile of beef is greatly influenced by product type and DOD. Generally, consumers select beef based on product type and determine their cookery approach. Therefore, consumers may greatly influence final beef flavor profile.