Mental stress and physical activity interact with the genetic risk scores of the genetic variants related to sweetness preference in high sucrose‐containing food and glucose tolerance
| Autor: | Mi Young Song, Sunmin Park, Meiling Liu |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0301 basic medicine
sucrose intake medicine.medical_specialty glucose tolerance 030209 endocrinology & metabolism Single-nucleotide polymorphism Carbohydrate metabolism Biology Logistic regression Affect (psychology) 03 medical and health sciences 0302 clinical medicine TAS1R2 Internal medicine sweet taste medicine TX341-641 TRPM5 Original Research 030109 nutrition & dietetics Nutrition. Foods and food supply genetic variants fungi Sweetness waist circumference Preference Endocrinology Food Science |
| Zdroj: | Food Science & Nutrition Food Science & Nutrition, 8(7):3492-3503 Food Science & Nutrition, Vol 8, Iss 7, Pp 3492-3503 (2020) |
| ISSN: | 2048-7177 |
| Popis: | We hypothesized that subjects with genetic variants that increase sweet taste preference would consume more sucrose‐containing foods and have altered energy and glucose metabolisms, which would have interactions with lifestyles. Korean genome and epidemiology study (KoGES) was conducted to determine genetic variants and lifestyles including nutrient intakes by the Korean Center for Disease and Control during 2004–2013. Subjects were 8,842 adults aged 40–69 years in Ansan/Ansung cohorts in Korea. The associations between genetic risk scores(GRS) selected for influencing higher sweet preference and energy and glucose metabolism were examined using logistic regression after adjusting for covariates. GRS included 8 SNPs, TAS1R2_rs61761364, SLC2A5_rs11121306, SLC2A7_ rs769902, SLC2A5_rs765618, TRPM5_rs1965606, TRPV1_rs224495, TRPV1_ rs8065080, and TRPV1_rs8078502. Sweet taste preference was higher by 1.30‐folds in high GRS than in low GRS (p Eight genetic variants associated with sweet taste preference were selected in the genes involved in taste receptor signaling. Adults carrying genetically high sweet taste preferences were associated with consuming higher sucrose‐containing food intakes and improving glucose tolerance. High mental stress and lack of physical activity quenched the genetic impact. |
| Databáze: | OpenAIRE |
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