{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,6]],"date-time":"2026-11-06T21:20:04Z","timestamp":1794000004232,"version":"4.8.0"},"reference-count":64,"publisher":"Cambridge University Press (CUP)","issue":"4","license":[{"start":{"date-parts":[[2024,9,18]],"date-time":"2024-09-18T00:00:00Z","timestamp":1726617600000},"content-version":"unspecified","delay-in-days":21,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["cambridge.org"],"crossmark-restriction":true},"short-container-title":["Br J Nutr"],"published-print":{"date-parts":[[2024,8,28]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>Dietary fatty acids (FA) affect metabolic risk factors. The aim of this study was to explore if changes in dietary fat intake during energy restriction were associated with plasma FA composition. The study also investigated if these changes were associated with changes in liver fat, liver stiffness and plasma lipids among persons with non-alcoholic fatty liver disease. Dietary and plasma FA were investigated in patients with non-alcoholic fatty liver disease (<jats:italic>n<\/jats:italic>48) previously enrolled in a 12-week-long open-label randomised controlled trial comparing two energy-restricted diets: a low-carbohydrate high-fat diet and intermittent fasting diet (5:2), to a control group. Self-reported 3 d food diaries were used for FA intake, and plasma FA composition was analysed using GC. Liver fat content and stiffness were measured by MRI and transient elastography. Changes in intake of total FA (<jats:italic>r<\/jats:italic>0\u00b741;<jats:italic>P<\/jats:italic>= 0\u00b7005), SFA (<jats:italic>r<\/jats:italic>0\u00b738;<jats:italic>P<\/jats:italic>= 0\u00b7011) and MUFA (<jats:italic>r<\/jats:italic>0\u00b742;<jats:italic>P<\/jats:italic>= 0\u00b7004) were associated with changes in liver stiffness. Changes in plasma SFA (<jats:italic>r<\/jats:italic>0\u00b732;<jats:italic>P<\/jats:italic>= 0\u00b7032) and C16 : 1<jats:italic>n<\/jats:italic>-7 (<jats:italic>r<\/jats:italic>0\u00b733;<jats:italic>P<\/jats:italic>= 0\u00b7028) were positively associated with changes in liver fat, while total<jats:italic>n<\/jats:italic>-6 PUFA (<jats:italic>r<\/jats:italic>\u22120\u00b733;<jats:italic>P<\/jats:italic>= 0\u00b7028) and C20 : 4<jats:italic>n<\/jats:italic>-6 (<jats:italic>r<\/jats:italic>\u22120\u00b742;<jats:italic>P<\/jats:italic>= 0\u00b7005) were inversely associated. Changes in dietary SFA, MUFA, cholesterol and C20:4 were positively associated with plasma total cholesterol and LDL-cholesterol. Modifying the composition of dietary fats during dietary interventions causes changes in the plasma FA profile in patients with non-alcoholic fatty liver disease. These changes are associated with changes in liver fat, stiffness, plasma cholesterol and TAG. Replacing SFA with PUFA may improve metabolic parameters in non-alcoholic fatty liver disease patients during weight loss treatment.<\/jats:p>","DOI":"10.1017\/s0007114524001673","type":"journal-article","created":{"date-parts":[[2024,9,18]],"date-time":"2024-09-18T07:23:10Z","timestamp":1726644190000},"page":"453-465","update-policy":"https:\/\/doi.org\/10.1017\/policypage","source":"Crossref","is-referenced-by-count":4,"title":["Associations between dietary fatty acid and plasma fatty acid composition in non-alcoholic fatty liver disease: secondary analysis from a randomised trial with a hypoenergetic low-carbohydrate high-fat and intermittent fasting diet"],"prefix":"10.1017","volume":"132","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-2134-7164","authenticated-orcid":false,"given":"Veronika","family":"Tillander","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Magnus","family":"Holmer","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hannes","family":"Hagstr\u00f6m","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sven","family":"Petersson","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Torkel 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Published by Cambridge University Press on behalf of The Nutrition Society","name":"copyright","label":"Copyright","group":{"name":"copyright_and_licensing","label":"Copyright and Licensing"}},{"value":"This is an Open Access article, distributed under the terms of the Creative Commons Attribution licence (http:\/\/creativecommons.org\/licenses\/by\/4.0\/), which permits unrestricted re-use, distribution and reproduction, provided the original article is properly cited.","name":"license","label":"License","group":{"name":"copyright_and_licensing","label":"Copyright and Licensing"}},{"value":"This content has been made available to all.","name":"free","label":"Free to read"}]}}