多基因变异相关的免疫反应和生活方式因素之间的相互作用在全基因组关联研究中减轻了中风的可能性
1Department of Food and Nutrition, Obesity/Diabetes Research Center, Hoseo University, ChungNam-Do, 336-795, Asan, South Korea.
The British journal of nutrition
|February 20, 2024
概括
遗传倾向和饮食相互作用,影响中风风险. 特定的饮食成分,如高能量,碳水化合物和分支链氨基酸,加上低n-3脂肪酸,增加了基因敏感个体中风的几率.
科学领域:
- 遗传学和流行病学
- 心血管疾病研究研究
背景情况:
- 脑卒中是导致死亡和残疾的主要原因.
- 了解遗传和生活方式因素的相互作用对于有效预防中风至关重要.
研究的目的:
- 研究遗传倾向和生活方式因素对中风风险的综合影响.
- 识别相互作用影响中风发生的遗传变异和饮食成分.
主要方法:
- 全基因组关联研究 (GWAS) 在一个大型的医院队列中 (672例,58,029例非中风对照).
- 一般化多因素维度减小 (GMDR) 用于识别基因相互作用.
- 构建多基因风险评分 (PRS) 和通过FFQ评估饮食摄入量.
主要成果:
- 与中风相关的遗传变异与IL-18通路有关.
- 来自5,6,7SNP模型的PRS与中风风险增加 (2.5至2.9倍) 有关.
- 观察到遗传倾向和饮食因素 (能量,碳水化合物,n-3脂肪酸,BCAA) 之间的相互作用,能量,碳水化合物,BCAA的高摄入量和n-3脂肪酸的低摄入量增加了中风风险.
结论:
- 遗传变异和生活方式因素,特别是饮食成分,显著相互作用以调节中风风险.
- 这些发现强调了个性化方法预防中风的重要性,考虑到遗传易感性和饮食习惯.
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