Abstract
Objectives
DTC genetic test results are provided directly to consumers without involvement of medical institution, which allows individual access to genetic information. Although studies have been conducted to determine the effects of genetic background recognition on behavioral changes, the effectiveness of DTC test on dietary change remains unclear. In this study, we examined the impact of disclosing DTC results on dietary intake using the Healthy Eating Index (HEI) as an indicator of diet quality.
Methods
A total of 100 disease-free healthy adults (50 male and 50 female) aged 25–35 y were stratified by sex, BMI (body mass index, kg/m2) and genetic risk, then randomly assigned into two groups. The intervention group (n = 65) was informed of the DTC test results on body fat mass (FTO, MC4R, BDNF), while the control group (n = 35, CON) was not. Based on the genetic risks reported, the intervention group was classified into Intervention-Non Risk (low risk, INR) or Intervention-Risk (borderline and high risk, IR) groups. Anthropometric and dietary intake data were collected at baseline, 1, 2, 3, and 6 mo-time point. Diet quality was evaluated by the HEI 2015, which is consisted of 13 dietary components that reflects the key recommendations by the 2015–2020 Dietary Guidelines for Americans.
Results
Participants with genetic risks (IR) regarding the MC4R gene showed a significant decrease in body weight (kg) and BMI compared to the INR at 1 and 2 mo. In addition, WHR ratio (%) was decreased significantly in the IR compared to the INR at 3 mo. Regarding diet quality, the HEI of the IR was higher than that of the INR at 3 mo in female subjects (57.2 ± 5.36 vs. 51.3 ± 4.8). Among female subjects, dietary fat intake tended to increase in the INR compared to the CON (5.91 ± 14.46 vs. -1.93 ± 8.88). Saturated fatty acids intake increased significantly in the INR compared to IR at 3 mo time point.
Conclusions
In conclusion, following the recognition of DTC results, female subjects with genetic risk for high BMI showed a decrease in body weight and WHR ratio compared to those with low genetic risk. The decrease in weight and WHR ratio might be attributed to healthier dietary intake in the risk group.
Funding Sources
Supported by Seoul National University Research Grant in 2018 (350–20,180,049).