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Dietary preferences and patterns may be linked to genes

te their caloric intake or BMI.

Study participants, who were part of the Genetics of Lipid Lowering Drugs and Diet Network (GOLDN) Study, funded by the National Institutes of Health, were asked to fill out dietary and lifestyle questionnaires. Researchers measured participants weight, height, and waist and hip circumference, along with blood lipid levels both before and after a high-fat meal.

The researchers did not find an association between any alleles of APOA2 and blood lipid levels, including triglycerides, total cholesterol, or LDL or HDL cholesterol. People with the CC genotype, however, did have greater amounts of small HDL cholesterol particles, as compared to larger HDL cholesterol particles, in their blood after eating the high-fat meal than did people with at least one T allele. Small HDL cholesterol particles are more of a risk factor for cardiovascular disease than are larger HDL particles.

This study adds to our understanding of the relationship among nutrition, genetics, and obesity, says Ordovas, who is also a professor at the Friedman School of Nutrition Science and Policy at Tufts. Nutrients from the foods we eat activate proteins in our body, which in turn bind to promoter regions, like the APOA2 promoter. These promoters then tell our genes how to behave, he explains. Understanding these relationships may help to shape future recommendations for prevention of undesirable health outcomes, especially in populations that may be genetically vulnerable to certain dietary patterns or specific nutrients. More studies are needed in diverse populations to determine if APOA2 might play a role not only in food preferences, but also in satiety signaling.


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Contact: Siobhan Gallagher
siobhan.gallagher@tufts.edu
617-636-6586
Tufts University, Health Sciences
7-Jun-2007


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