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Comparison of dimension reduction methods on fatty acids food source study.
Chen, Yifan; Miura, Yusuke; Sakurai, Toshihiro; Chen, Zhen; Shrestha, Rojeet; Kato, Sota; Okada, Emiko; Ukawa, Shigekazu; Nakagawa, Takafumi; Nakamura, Koshi; Tamakoshi, Akiko; Chiba, Hitoshi; Imai, Hideyuki; Minami, Hiroyuki; Mizuta, Masahiro; Hui, Shu-Ping.
Afiliación
  • Chen Y; Faculty of Health Sciences, Hokkaido University, Sapporo, 060-0808, Japan.
  • Miura Y; School of Medical Technology, Faculty of Health Science, Gunma Paz University, 1-7-1 Tonyamachi, Takasaki, Gunma, 370-0006, Japan.
  • Sakurai T; Faculty of Health Sciences, Hokkaido University, Sapporo, 060-0808, Japan.
  • Chen Z; Faculty of Health Sciences, Hokkaido University, Sapporo, 060-0808, Japan.
  • Shrestha R; Patients Choice Laboratories, 7026 Corporate Dr, Indianapolis, IN, 46278, USA.
  • Kato S; Faculty of Health Sciences, Hokkaido University, Sapporo, 060-0808, Japan.
  • Okada E; National Institutes of Biomedical Innovation, Health and Nutrition, Tokyo, 162-8636, Japan.
  • Ukawa S; Research Unit of Advanced Interdisciplinary Care Science, Osaka City University Graduate School of Human Life Science, Osaka, 558-8585, Japan.
  • Nakagawa T; The Hokkaido Centre for Family Medicine, Sapporo, 007-0841, Japan.
  • Nakamura K; Graduate School of Medicine, University of the Ryukyus, Nishihara, Okinawa, 903-0215, Japan.
  • Tamakoshi A; Faculty of Medicine, Hokkaido University, Sapporo, 060-8638, Japan.
  • Chiba H; Department of Nutrition, Sapporo University of Health Sciences, Sapporo, 007-0894, Japan.
  • Imai H; Faculty of Information Science and Technology, Computer Science and Information Technology Mathematical Science, Hokkaido University, Sapporo, 060-0814, Japan.
  • Minami H; Information Initiative Center, Hokkaido University, Sapporo, 060-0811, Japan.
  • Mizuta M; Information Initiative Center, Hokkaido University, Sapporo, 060-0811, Japan.
  • Hui SP; Faculty of Health Sciences, Hokkaido University, Sapporo, 060-0808, Japan. keino@hs.hokudai.ac.jp.
Sci Rep ; 11(1): 18748, 2021 09 21.
Article en En | MEDLINE | ID: mdl-34548525
Serum fatty acids (FAs) exist in the four lipid fractions of triglycerides (TGs), phospholipids (PLs), cholesteryl esters (CEs) and free fatty acids (FFAs). Total fatty acids (TFAs) indicate the sum of FAs in them. In this study, four statistical analysis methods, which are independent component analysis (ICA), factor analysis, common principal component analysis (CPCA) and principal component analysis (PCA), were conducted to uncover food sources of FAs among the four lipid fractions (CE, FFA, and TG + PL). Among the methods, ICA provided the most suggestive results. To distinguish the animal fat intake from endogenous fatty acids, FFA variables in ICA and factor analysis were studied. ICA provided more distinct suggestions of FA food sources (endogenous, plant oil intake, animal fat intake, and fish oil intake) than factor analysis. Moreover, ICA was discovered as a new approach to distinguish animal FAs from endogenous FAs, which will have an impact on epidemiological studies. In addition, the correlation coefficients between a published dataset of food FA compositions and the loading values obtained in the present ICA study suggested specific foods as serum FA sources. In conclusion, we found that ICA is a useful tool to uncover food sources of serum FAs.
Asunto(s)

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Ácidos Grasos / Análisis de los Alimentos Límite: Humans Idioma: En Revista: Sci Rep Año: 2021 Tipo del documento: Article País de afiliación: Japón Pais de publicación: Reino Unido

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Ácidos Grasos / Análisis de los Alimentos Límite: Humans Idioma: En Revista: Sci Rep Año: 2021 Tipo del documento: Article País de afiliación: Japón Pais de publicación: Reino Unido