由味觉受体遗传学和社会行为调制形成的叶酸状态:来自匈牙利队列的证据
Peter Piko1,2, Judit Dioszegi1, Nora Kovacs1,3
1Department of Public Health and Epidemiology, Faculty of Medicine, University of Debrecen, 4032 Debrecen, Hungary.
Nutrients
|February 27, 2026
概括
苦味遗传学影响血清叶酸水平,独立于蔬菜摄入量. 教育改变了这种遗传效应,建议针对非强化人群的叶酸缺乏量身定制的营养策略.
科学领域:
- 营养基因组学 营养基因组学
- 人类遗传学 人类遗传学
- 公共卫生 营养 公共卫生 营养
背景情况:
- 叶酸对于单碳代谢至关重要,但缺乏叶酸在没有食物强化的人群中很普遍.
- 感官遗传学,饮食习惯和社会人口学因素对叶酸状况的相互作用尚未得到充分理解.
- 苦味受体遗传学可能会影响蔬菜消费,从而影响叶酸水平.
研究的目的:
- 调查与味道相关的遗传变异,饮食行为和社会人口学因素对血清叶酸水平的综合影响.
- 检查匈牙利成年人口,包括罗姆人少数民族中的这些关联.
- 开发一种与味道相关的多基因分数 (PGS) 来评估对叶酸状况的遗传倾向.
主要方法:
- 对626名匈牙利成年人 (一般人口和罗姆人少数民族) 的横截面研究.
- 血清叶酸水平通过化学发光免疫测试测量;八种与味道相关的单核酸多态 (SNP) 基因型.
- 使用多变量线性和逻辑回归模型优化和分析了四个SNP口味相关的多基因评分 (PGS),并进行了相互作用和调解分析.
主要成果:
- 一个特定的SNP (TAS2R19 rs10772420) 强烈预测血清叶酸,独立于蔬菜摄入量.
- 味道相关的PGS显示了与叶酸水平的显著剂量反应关系 (p < 0.001).
- 高等教育强化了PGS和叶酸水平之间的关联 (p相互作用<0.05),而蔬菜摄入量没有调解遗传效应.
结论:
- 苦味受体遗传与血清叶酸水平有关,其自我报告的蔬菜摄入量中介程度最小.
- 教育成就显著改变了味道遗传学对叶酸状况的影响.
- 这些发现支持为具有低叶酸状况的人群开发基因组信息,文化定制的营养策略.
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