Boston Research published in the Journal of Molecular Medicine examines how calories from fat, carbohydrate, and protein might interact with genes to affect body mass index (BMI), or body weight-for-height, and risk of obesity among adults in the Framingham Heart Study. Jose Ordovas, PhD, director of the Nutrition and Genomics Laboratory at the Jean Mayer US Department of Agriculture Human Nutrition Research Center on Aging (USDA HNRCA) at Tufts University, and colleagues analyzed several common gene variants known as single nucleotide polymorphisms (SNPs) of the apolipoprotein A5 gene (APOA5), which produces a protein (APOA5) involved in the metabolism of fats in the body. For 13 percent of people in the study with a specific SNP (-1131T>C), dietary fat intake was not significantly associated with BMI and risk of obesity.
We observed an interaction between APOA5 and dietary fat intake, but we did not see an interaction between APOA5 and carbohydrate or protein intake for any genetic variants of APOA5, says Ordovas, who is corresponding author of the study.
For most people in this study, eating more fat was related to a higher BMI. However, for people with a specific SNP (-1131T>C), fat intake was not significantly related to BMI. This contradicts results for most of the study population, where high dietary fat intake was related to obesity, explains Ordovas, who is also a professor at the Friedman School of Nutrition Science and Policy at Tufts. These results were true despite a persons age, sex, physical activity status, or the amount of total calories consumed.
Ordovas notes that a high fat intake may potentially have health ramifications other than increased weight. However, in terms of weight, It seems there might be a lucky few in this study, 13 percent who can eat any combination of food and maintain a healthy BMI. Whether they eat cheesecake or four pieces of whole wheat bread will not make a difference in their body weig
Contact: Siobhan Gallagher