PPARγ Pro12Ala Polymorphism Influences the Relationship between Dietary Fat Intake, Adiposity and Lipid Profile in Patients with Type 2 Diabetes

Abstract. Background: Peroxisome proliferator-activated receptor γ (PPARγ) Pro12Ala polymorphism (rs1801282) has been associated with metabolic syndrome components in some studies. Moreover, the PPARγ gene may mediate the physiological response to dietary fat intake in a ligand-dependent manner. Methods: Metabolic syndrome components (body mass index, waist circumference, and lipid profile) were determined in 290 type 2 diabetes mellitus patients in a cross-sectional study. DNA genotyping for determining PPARγ Pro12Ala polymorphism was conducted using the polymerase chain reaction-restriction length polymorphism method. A semi-quantitative food frequency questionnaire was used to assess the participants’ dietary intakes in the previous year. Results: There were significant differences between the two genotype groups of PPARγ Pro12Ala polymorphism, Ala carriers (Pro/Ala + Ala/Ala) versus non-Ala carriers (Pro/Pro), in terms of mean body mass index (p = 0.04) and waist circumference (p = 0.02). Below the median percentage of energy from monounsaturated and polyunsaturated fatty acids, Ala carriers had a higher body mass index (p = 0.01) compared to non-Ala carriers. Furthermore, a significant interaction between this single-nucleotide polymorphism and polyunsaturated fatty acids intake on serum triglyceride levels (p = 0.01) was seen, and in higher polyunsaturated fatty acids intake (≥ median) Ala carriers had lower triglyceride levels than non-Ala carriers (p = 0.007). Conclusions: The findings of the current study support a significant association between PPARγ Pro12Ala polymorphism and metabolic syndrome components, and they suggest that this polymorphism can modulate the biological response of dietary fat intake on body mass index and triglyceride levels.

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Total and Subtypes of Dietary Fat Intake and Its Association with Components of the Metabolic Syndrome in a Mediterranean Population at High Cardiovascular Risk

Nutrients ◽

10.3390/nu11071493 ◽

2019 ◽

Vol 11 (7) ◽

pp. 1493 ◽

Cited By ~ 12

Author(s):

Alicia Julibert ◽

Maria Bibiloni ◽

Cristina Bouzas ◽

Miguel Martínez-González ◽

Jordi Salas-Salvadó ◽

...

Keyword(s):

Metabolic Syndrome ◽

Fatty Acids ◽

Dietary Fat ◽

Saturated Fatty Acids ◽

Mediterranean Population ◽

Fat Intake ◽

Cvd Risk ◽

Dietary Fat Intake ◽

The Metabolic Syndrome ◽

Total Fat

Background: The effect of dietary fat intake on the metabolic syndrome (MetS) and in turn on cardiovascular disease (CVD) remains unclear in individuals at high CVD risk. Objective: To assess the association between fat intake and MetS components in an adult Mediterranean population at high CVD risk. Design: Baseline assessment of nutritional adequacy in participants (n = 6560, men and women, 55–75 years old, with overweight/obesity and MetS) in the PREvención con DIeta MEDiterránea (PREDIMED)-Plus randomized trial. Methods: Assessment of fat intake (total fat, monounsatured fatty acids: MUFA, polyunsaturated fatty acids: PUFA, saturated fatty acids: SFA, trans-fatty acids: trans-FA, linoleic acid, α-linolenic acid, and ω-3 FA) using a validated food frequency questionnaire, and diet quality using 17-item Mediterranean dietary questionnaire and fat quality index (FQI). Results: Participants in the highest quintile of total dietary fat intake showed lower intake of energy, carbohydrates, protein and fiber, but higher intake of PUFA, MUFA, SFA, TFA, LA, ALA and ω-3 FA. Differences in MetS components were found according to fat intake. Odds (5th vs. 1st quintile): hyperglycemia: 1.3–1.6 times higher for total fat, MUFA, SFA and ω-3 FA intake; low high-density lipoprotein cholesterol (HDL-c): 1.2 higher for LA; hypertriglyceridemia: 0.7 lower for SFA and ω-3 FA intake. Conclusions: Dietary fats played different role on MetS components of high CVD risk patients. Dietary fat intake was associated with higher risk of hyperglycemia.

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APOA5 gene variation modulates the effects of dietary fat intake on body mass index and obesity risk in the Framingham Heart Study

Journal of Molecular Medicine ◽

10.1007/s00109-006-0147-0 ◽

2007 ◽

Vol 85 (2) ◽

pp. 119-128 ◽

Cited By ~ 69

Author(s):

Dolores Corella ◽

Chao-Qiang Lai ◽

Serkalem Demissie ◽

L. Adrienne Cupples ◽

Alisa K. Manning ◽

...

Keyword(s):

Body Mass Index ◽

Body Mass ◽

Dietary Fat ◽

Framingham Heart Study ◽

Fat Intake ◽

Obesity Risk ◽

Gene Variation ◽

Dietary Fat Intake ◽

Heart Study ◽

Apoa5 Gene

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Effect of dietary fat intake and age on polyunsaturated fatty acids in human-blood serum

Biochemical Journal ◽

10.1042/bj0760417 ◽

1960 ◽

Vol 76 (3) ◽

pp. 417-420 ◽

Cited By ~ 11

Author(s):

V. S. Patil ◽

N. G. Magar

Keyword(s):

Fatty Acids ◽

Polyunsaturated Fatty Acids ◽

Blood Serum ◽

Human Blood ◽

Dietary Fat ◽

Human Blood Serum ◽

Fat Intake ◽

Dietary Fat Intake

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Dietary fat intake and body mass index in Spanish children

American Journal of Clinical Nutrition ◽

10.1093/ajcn/72.5.1399s ◽

2000 ◽

Vol 72 (5) ◽

pp. 1399s-1403s ◽

Cited By ~ 21

Author(s):

Luis A Moreno ◽

Antonio Sarría ◽

Aurora Lázaro ◽

Manuel Bueno

Keyword(s):

Body Mass Index ◽

Body Mass ◽

Dietary Fat ◽

Fat Intake ◽

Dietary Fat Intake

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Dietary Fat Intake and Risk of Hepatocellular Carcinoma in Two Large Prospective Cohort Studies (FS13-07-19)

Current Developments in Nutrition ◽

10.1093/cdn/nzz030.fs13-07-19 ◽

2019 ◽

Vol 3 (Supplement_1) ◽

Author(s):

Wanshui Yang ◽

Jing Sui ◽

Yanan Ma ◽

Tracey G Simon ◽

Jessica L Petrick ◽

...

Keyword(s):

Hepatocellular Carcinoma ◽

Fatty Acids ◽

Polyunsaturated Fatty Acids ◽

Dietary Fat ◽

Dietary Fats ◽

Fat Intake ◽

Dietary Fat Intake ◽

Saturated Fats ◽

Dairy Fats

Abstract Objectives Epidemiological evidence of an association between dietary fat intake and hepatocellular carcinoma (HCC) risk is limited and inconclusive, particularly from prospective studies. Methods We prospectively examined intake of total and specific fats and major sources of dietary fats in relation to HCC risk within the Nurses’ Health Study and the Health Professionals Follow-up Study. Dietary fats were measured at baseline and updated approximately every 4 years using validated food frequency questionnaires. Cox proportional hazards regression models were used to calculate hazard ratios (HRs) and 95% confidence intervals (CIs) after adjusting for potential confounders. Results After an average follow-up of 28 years, 160 HCC cases including 85 women and 75 men were documented. According to food sources, there was a significant inverse association between vegetable fat intake and HCC risk (the highest vs. lowest quartile, HR = 0.61, 95% CI: 0.39–0.96, Ptrend = 0.02), but a suggestive positive association with animal or dairy fats. Replacing animal or dairy fats with an equivalent amount of vegetable fat was associated with a lower HCC risk (HR per 1-SD = 0.79, 95% CI: 0.65–0.97). According to fat subtypes, both monounsaturated and polyunsaturated fatty acids (PUFAs) including Omega-3 (the highest vs. lowest quartile, HR = 0.63, 95% CI: 0.41–0.96, Ptrend = 0.14) and Omega-6 PUFAs (HR = 0.54, 95% CI: 0.34–0.86, Ptrend = 0.02) were inversely associated with risk of HCC. The ratios of polyunsaturated and/or monounsaturated fat to saturated fat were all statistically inversely associated with HCC risk (all Ptrend ≤ 0.02). In addition, when replacing saturated fats with monounsaturated or polyunsaturated fats, the HR per 1-SD was 0.77 (95% CI: 0.64–0.92). Conclusions Higher intake of vegetable fats and polyunsaturated fatty acids may be associated with lower HCC risk. Replacing animal or dairy fats with vegetable fats or replacing saturated fats with polyunsaturated or monounsaturated fats may reduce the risk of HCC among US adults. Funding Sources This work was supported by grants from the National Institute of Health, American Cancer Society Research, Boston Nutrition Obesity Research Center Pilot and Feasibility Award.

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