Behavior related genes, dietary preferences and anthropometric traits

Authors

Silvia Berciano (JM-USDA-HNRCA at Tufts University, JM-USDA-HNRCA at Tufts University, IMDEA Alimentacion), Chao-Qiang Lai (JM-USDA-HNRCA at Tufts University), Jesus Herranz (IMDEA Alimentacion), Stella Aslibekyan (University of Alabama at Birmingham), Steve Claas (University of Alabama at Birmingham), Marguerite Irvin (University of Alabama at Birmingham), Michael Tsai (University of Minnesota), Paul Hopkins (University of Utah), Bertha Hidalgo (University of Alabama at Birmingham), Donna Arnett (University of Kentucky), Jose Ordovas (JM-USDA-HNRCA at Tufts University), Hemant Tiwari (University of Alabama at Birmingham)

Body

Food preferences and cognitive control influence dietary habits thus affecting compliance with dietary advice and the risk of chronic diseases. A complex mix of genetic and environmental, cultural and social factors drives these preferences. Therefore, efforts to improve diet and behavior at the individual level should take into consideration this distinct combination of genetic and environmental factors, specifically addressing the psychological component of food consumption with the goal of facilitating long-term compliance with dietary interventions. Objective: To investigate the association between behavioral candidate genes, food preferences and anthropometric traits. Population and Methods: For this purpose we used data from the Genetics and Lipid Lowering Drugs and Diet Network (GOLDN) Study including two genetically homogeneous sites (Minneapolis, Minnesota, and Salt Lake City, Utah). In the current study, 818 participants (404 men and 414 women) of European ancestry were included in our analyses. Single nucleotide polymorphisms (SNPs) within 38 loci (1359 SNPs) selected on the basis of previous associations with several behavioral and psychological traits (i.e., stress, addiction, depression, impulsivity, novelty-seeking, aberrant eating) were extracted from the original genome genotype data that was generated from the Genome-Wide Human SNP Array 6.0 (Affymetrix). Information about dietary intake was collected with the use of a diet-history questionnaire, which was developed by the National Cancer Institute. Results: Multiple nominally significant associations (p<0.05) were observed between genetic variability at the selected loci and the consumption of specific foods and nutrients. However, after adjustment for multiple comparisons, significant associations (Padj<0.05) were observed for the FTO locus with vegetable and total fiber intake; the CREB1 and GABRA2 loci were associated with salt intake; and the SLC6A2 with total fat and monounsaturated fatty acids. Finally, chocolate intake was associated with variation at the OXTR locus. The most significant association with anthropometric traits was found for OXTR and waist circumference. Conclusion: Our data indicate that genes implicated in behavioral and psychological traits drive a significant component of an individual’s food preferences and dietary habits. This information will contribute to a better understanding of eating behavior and facilitate the implementation of personalized dietary advice that should result in better compliance and more successful prevention and therapy of chronic disorders.  Support or Funding InformationNational Heart, Lung, and Blood Institute (NHLBI) grants U01HL072524 (Genetic and Environmental Determinants of Triglycerides), NHLBI R01 HL091357 and by contracts 53-K06-5-10 and 58-1950-9-001 from the USDA, Agriculture Research Service

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