文章基本信息

标题：Personalized diet study of dietary advanced glycation end products (AGEs) and fatty acid desaturase 2 (FADS ₂) genotypes in obesity
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作者：Mahsa Mahmoudinezhad ; Mahdieh Abbasalizad Farhangi ; Houman Kahroba 等
期刊名称：Scientific Reports
电子版ISSN：2045-2322
出版年度：2021
卷号：11
DOI：10.1038/s41598-021-99077-3
语种：English
出版社：Springer Nature
摘要：Obesity prevalence have tripled in the past decades. It is logical to consider new approaches to halt its prevalence. In this concept, considering the effect of interaction between fatty acid desaturase 2 (FADS 2) gene variants and dietary advanced glycation end products (AGEs) on obesity-related characteristics seems to be challenging. The present cross-sectional study conducted among 347 obese individuals. A validated semi-quantitative 147-item food frequency questionnaire (FFQ) was used to estimate dietary intakes and American multiethnic database was used to calculate AGEs content of food items which were not available in Iranian Food Composition Table (FCT). FADS 2 gene variants were determined according to Polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP). Analysis of covariance (ANCOVA) was used to evaluate the modifier effect of FADS 2 gene-dietary AGEs on biochemical values. Based on our findings, no significant differences was reported in term of biochemical variables between AGEs tertiles. In contrast, percent of macronutrients (carbohydrate, protein and fat) of total calorie intake, amount of daily intake of fiber and meat groups showed a significant differences among AGEs tertiles. Furthermore, statistical assays clarified the modifier effects of FADS 2 gene-AGEs on weight (P interaction = 0.04), fat mass (P interaction = 0.03), waist circumference (P interaction = 0.008) and cholesterol (P interaction = 0.04) level. Accordingly, higher consumption of protein or fat based foods constitute high amount of AGEs and heterozygote genotype for FADS 2 tended to show lower level of AGEs content. These findings address further investigation to develop new approaches for nutritional interventions.