Dataset Information

Diet quality and genetic association with body mass index: results from 3 observational studies.

ABSTRACT:

Background

It is unknown whether dietary quality modifies genetic association with body mass index (BMI).

Objective

This study examined whether dietary quality modifies genetic association with BMI.

Design

We calculated 3 diet quality scores including the Alternative Healthy Eating Index 2010 (AHEI-2010), the Alternative Mediterranean Diet score (AMED), and the Dietary Approach to Stop Hypertension (DASH) diet score. We examined the interactions of a genetic risk score (GRS) based on 97 BMI-associated variants with the 3 diet quality scores on BMI in 30,904 participants from 3 large cohorts.

Results

We found significant interactions between total GRS and all 3 diet scores on BMI assessed after 2-3 y, with an attenuated genetic effect observed in individuals with healthier diets (AHEI: P-interaction = 0.003; AMED: P = 0.001; DASH: P = 0.004). For example, the difference in BMI (kg/m2) per 10-unit increment of the GRS was smaller among participants in the highest tertile of AHEI score compared with those in the lowest tertile (0.84; 95% CI: 0.72, 0.96 compared with 1.14; 95% CI: 0.99, 1.29). Results were consistent across the 3 cohorts with no significant heterogeneity. The interactions with diet scores on BMI appeared more significant for central nervous system GRSs (P < 0.01 for 3 diet scores) than for non-central nervous system GRSs (P > 0.05 for 3 diet scores).

Conclusions

A higher diet quality attenuated genetic predisposition to obesity. These findings underscore the importance of maintaining a healthful diet for the prevention of obesity, particularly for those individuals with a strong genetic predisposition to obesity. This trial was registered with the Clinical Trial Registry as NCT03577639.

SUBMITTER: Ding M

PROVIDER: S-EPMC6290366 | biostudies-literature | 2018 Dec

REPOSITORIES: biostudies-literature

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Publications

Diet quality and genetic association with body mass index: results from 3 observational studies.

Ding Ming M Ellervik Christina C Huang Tao T Jensen Majken K MK Curhan Gary C GC Pasquale Louis R LR Kang Jae H JH Wiggs Janey L JL Hunter David J DJ Willett Walter C WC Rimm Eric B EB Kraft Peter P Chasman Daniel I DI Qi Lu L Hu Frank B FB Qi Qibin Q

The American journal of clinical nutrition 20181201 6

<h4>Background</h4>It is unknown whether dietary quality modifies genetic association with body mass index (BMI).<h4>Objective</h4>This study examined whether dietary quality modifies genetic association with BMI.<h4>Design</h4>We calculated 3 diet quality scores including the Alternative Healthy Eating Index 2010 (AHEI-2010), the Alternative Mediterranean Diet score (AMED), and the Dietary Approach to Stop Hypertension (DASH) diet score. We examined the interactions of a genetic risk score (GRS ...[more]

PMID: 30351367

Similar Datasets

Project description:ObjectiveTo examine the interactions between genetic predisposition and consumption of fried food in relation to body mass index (BMI) and obesity.DesignProspective cohort study.SettingHealth professionals in the United States.Participants9623 women from the Nurses' Health Study, 6379 men from the Health Professionals Follow-up Study, and a replication cohort of 21,421 women from the Women's Genome Health Study.Main outcome measureRepeated measurement of BMI over follow-up.ResultsThere was an interaction between fried food consumption and a genetic risk score based on 32 BMI-associated variants on BMI in both the Nurses' Health Study and Health Professionals Follow-up Study (P ≤ 0.001 for interaction). Among participants in the highest third of the genetic risk score, the differences in BMI between individuals who consumed fried foods four or more times a week and those who consumed fried foods less than once a week amounted to 1.0 (SE 0.2) in women and 0.7 (SE 0.2) in men, whereas the corresponding differences were 0.5 (SE 0.2) and 0.4 (SE 0.2) in the lowest third of the genetic risk score. The gene-diet interaction was replicated in the Women's Genome Health Study (P<0.001 for interaction). Viewed differently, the genetic association with adiposity was strengthened with higher consumption of fried foods. In the combined three cohorts, the differences in BMI per 10 risk alleles were 1.1 (SE 0.2), 1.6 (SE 0.3), and 2.2 (SE 0.6) for fried food consumption less than once, one to three times, and four or more times a week (P<0.001 for interaction); and the odds ratios (95% confidence intervals) for obesity per 10 risk alleles were 1.61 (1.40 to 1.87), 2.12 (1.73 to 2.59), and 2.72 (2.12 to 3.48) across the three categories of consumption (P=0.002 for interaction). In addition, the variants in or near genes highly expressed or known to act in the central nervous system showed significant interactions with fried food consumption, with the FTO (fat mass and obesity associated) variant showing the strongest result (P<0.001 for interaction).ConclusionOur findings suggest that consumption of fried food could interact with genetic background in relation to obesity, highlighting the particular importance of reducing fried food consumption in individuals genetically predisposed to obesity.

Dataset Information

Diet quality and genetic association with body mass index: results from 3 observational studies.

Background

Objective

Design

Results

Conclusions

Publications

Diet quality and genetic association with body mass index: results from 3 observational studies.

Similar Datasets

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