Association of FHIT gene variant and salty food preference with the incidence of metabolic syndrome.

Abstract

Background: Taste perception plays a critical role in determining dietary choices and adherence to specific dietary patterns, which may lead to metabolic syndrome (MetS). The fragile histidine triad diadenosine triphosphatase (FHIT) gene plays a key role in cellular processes such as apoptosis and DNA repair, and thus may be an important factor in metabolic regulation. Despite this, the relationship between preference for salty foods, FHIT variants, and MetS is still largely unexplored. This study aimed to investigate the interaction between salty food preference and FHIT variation on the risk of MetS in middle-aged Korean adults.

Results: Over a mean follow-up of 10.6 years, 796 MetS cases were recorded. With regard to MetS incidence, the interaction between the FHIT rs2006807 variant and salty food preference was shown in women. Notably, women with the CA/CC genotype who preferred salty foods had a 1.42-fold higher incidence of MetS compared to those with the AA genotype who disliked salty foods (hazard ratio 1.42, 95% confidence interval 1.03-1.97).

Conclusions: This study highlights the potential impact of genetic factors and taste preferences when combined on the risk of MetS. Specifically, our findings suggest a significant genetic association between the FHIT rs2006807 variant and preference for salty foods, indicating that genetic predisposition may influence dietary choices. These results imply that personalized nutritional strategies that consider both genetic variations and individual dietary preferences may be effective in preventing MetS.