Evaluating the Impact of Omega-3 Fatty Acids and Genetic Susceptibility on Atopic Dermatitis in Adults

IF 4.5 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Molecular Nutrition & Food Research Pub Date : 2025-02-23 DOI:10.1002/mnfr.70002

Rui Mao, Xin Meng, Tongtong Zhang, Fan Wang, Yun Zhong, Ji Li

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Abstract

Fatty acids (FAs) involvement in atopic dermatitis (AD) prevention is inconclusive, and the modification effect by genetic risk profiles remains unknown. The aim of this study is to explore the association between circulating FAs, genetic risk factors, and AD in adults. Utilizing the UK Biobank dataset, we evaluated the impacts of FAs on the risk of elderly-onset AD and explored the combined effects of FA levels and genetic susceptibility. Plasma omega-3 levels exhibited an inverse correlation with AD risk (hazard ratio [HR]: 0.93; 95% confidence interval [CI]: 0.89–0.98), regardless of genetic predisposition. Individuals with low genetic risk and high omega-3 levels had the lowest AD risk, a 38% reduction compared to the reference category. Additionally, individuals with GA/AA on rs1692120 exhibited a significantly elevated AD risk, whereas those with more A alleles for rs174448 demonstrated a significantly diminished AD risk (both p trends <0.05). These findings suggest that increasing omega-3 intake could be a preventive strategy against AD, and tailoring prevention strategies based on genetic predispositions may enhance intervention efficacy.

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评估Omega-3脂肪酸和遗传易感性对成人特应性皮炎的影响

脂肪酸（FAs）在预防特应性皮炎（AD）中的作用尚无定论，遗传风险谱的修饰作用仍不清楚。本研究的目的是探讨成人循环FAs、遗传危险因素和AD之间的关系。利用UK Biobank数据集，我们评估了FA对老年AD发病风险的影响，并探讨了FA水平和遗传易感性的综合影响。血浆omega-3水平与AD风险呈负相关(危险比[HR]: 0.93；95%可信区间[CI]: 0.89-0.98)，与遗传易感性无关。遗传风险低、omega-3水平高的人患AD的风险最低，比参照组降低了38%。此外，rs1692120基因上有GA/AA基因的个体患AD的风险显著升高，而rs174448基因上有更多a等位基因的个体患AD的风险显著降低（p趋势均为0.05）。这些发现表明，增加omega-3的摄入量可能是一种预防AD的策略，而基于遗传易感性的定制预防策略可能会提高干预效果。

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来源期刊

Molecular Nutrition & Food Research 工程技术-食品科技

CiteScore

8.70

自引率

1.90%

发文量

250

审稿时长

1.7 months

期刊介绍： Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines: Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics. Immunology: Understanding the interactions of food and the immune system. Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes. Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.