Work overview

Section 14 of 19

Serum fatty acids

Sociodemographic and biochemical correlates of self-reported taste dysfunction: an NHANES analysis

Dhruva Arcot and Subhankar Chakraborty · 2026

Contents

Section 14 of 19

  1. 01Introduction and background
  2. 02Methodology
  3. 03Data source and target population
  4. 04Outcomes and covariate domain categorization
  5. 05Statistical analysis and design weighting
  6. 06Survey-weighted descriptive profiling
  7. 07Purposeful variable selection framework
  8. 08Multivariate regression
  9. 09Hypothesis
  10. 10Results
  11. 11Laboratory biomarkers and taste problems
  12. 12Metabolic, liver, and kidney biomarkers
  13. 13Vitamins
  14. 14Serum fatty acids
  15. 15Univariate logistic regression
  16. 16Multivariable logistic regression
  17. 17Discussion
  18. 18Conclusions
  19. 19Supplementary Material
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Work overview

Section 14 of 19

Serum fatty acids

Dhruva Arcot and Subhankar Chakraborty · about 1 minutes

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Several fatty acids were differentially altered between the two cohorts. Among saturated fatty acids, pentadecanoic acid (C15:0) was elevated (31.1 µmol/L vs. 26.6 µmol/L; p=0.035) while longer-chain saturated fatty acid levels including those of docosanoic acid (C22:0; 64.7 µmol/L vs. 70.8 µmol/L; p=0.030) and lignoceric acid (C24:0; 54.2 µmol/L vs. 60.2 µmol/L; p=0.022) were significantly lower in those with taste problems. Among unsaturated fatty acids, oleic acid (18:1n-9) and docosapentaenoic acid (22:5n-3) levels were higher in the group with taste problems, but neither reached statistical significance (p=0.070 for both). The remaining fatty acid showed no significant variation between groups (Supplementary Table 1).