Interplays of Dietary Fat with BMI and FAAH rs324420 on HDL-C in Gender-Dependent Manner in Adolescents

IF 3.5 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Yi Lin Shen, Li Qiu, Jia Jing Cai, Qi Wei Guo, Xu Chen, Guo Ming Su, Jia Lin, Ding Zhi Fang
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引用次数: 0

Abstract

The present study was to explore relationship between serum lipid profiles and the polymorphism of rs324420 at fatty acid amide hydrolase (FAAH) gene (FAAH rs324420) and its confounders in Chinese adolescents. Serum lipids, glucose, and insulin levels were assessed using routine methods in a cohort of 708 high school students. Dietary intake was investigated by 3-day diet records, and intakes of protein, fat, and carbohydrate were calculated. FAAH rs324420 was genotyped by polymerase chain reaction-restriction fragment length polymorphism technique and confirmed through DNA sequencing. In the whole study population, increased HDL-C levels were observed in FAAH rs324420 CC homozygotes than those in A allele carriers. Body mass index (BMI), gender, intake of fat, and FAAH rs324420 were predictive factors of HDL-C levels in the whole study population. Moreover, BMI and intake of fat were predictors of HDL-C levels in male FAAH rs324420 A allele carriers and female CC homozygotes, but only BMI was predictor of HDL-C in female A allele carriers and male CC homozygotes. These results demonstrate that there are mutual effects of dietary fat with gender, BMI, and FAAH rs324420 on HDL-C levels, which pave a novel way to explore the heterogeneous relationship of serum lipid profiles with diets or FAAH rs324420 and provide a new perspective of precision dietary interventions of dyslipidemia, especially in adolescents.

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来源期刊
Food Science & Nutrition
Food Science & Nutrition Agricultural and Biological Sciences-Food Science
CiteScore
7.40
自引率
5.10%
发文量
434
审稿时长
24 weeks
期刊介绍: Food Science & Nutrition is the peer-reviewed journal for rapid dissemination of research in all areas of food science and nutrition. The Journal will consider submissions of quality papers describing the results of fundamental and applied research related to all aspects of human food and nutrition, as well as interdisciplinary research that spans these two fields.
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