FTO rs9939609 polymorphism is associated with processed and ultra-processed food consumption in brazilian pregnant women with pre-gestational diabetes mellitus

IF 0.3 Q4 NUTRITION & DIETETICS

CAHIERS DE NUTRITION ET DE DIETETIQUE Pub Date : 2026-08-01 Epub Date: 2026-09-24 DOI:10.1016/j.cnd.2026.08.047

Katherine Bittencourt Mendes Leitão de Jesus, Karina dos Santos, Eliane Lopes Rosado, Ana Carolina Proença da Fonseca, Ana Sophia Soares Pessoa Nobre de Lacerda, Laísa Ramos Rodrigues, Letícia Barbosa Gabriel da Silva, Ana Luísa Silva Carvalho, J. Alfredo Martinéz, Cláudia Saunders

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引用次数: 0

Abstract

Objective

This study investigated the relationship between the rs9939609 polymorphism in the FTO gene and the consumption of processed (PF) and ultraprocessed (UPF) foods in Brazilian pregnant women with pre-gestational diabetes mellitus (DM).

Methods

A cross-sectional observational study was conducted with 68 pregnant women with pre-gestational DM attended at a public maternity hospital in Rio de Janeiro. Genotyping of the rs9939609 (T/A) polymorphism was performed using realtime PCR. Dietary intake was assessed using a Food Frequency Questionnaire applied up to 12 weeks prior to delivery. Comparisons of means among genotypes (TT, AT, AA) were performed using Analysis of Covariance (ANCOVA), adjusting for pre-gestational body mass index as a potential confounding variable, followed by Bonferroni post hoc test (P < 0.05). The study was approved by the institutional Ethics Committee (CAAE46913115.0.0000.5275).

Results

Among 68 pregnant women, the A allele frequency was 31.62%. Total energy intake from combined processed and ultra-processed foods (ΣPF + UPF) differed significantly across genotypes (P = 0.004). Pairwise comparisons revealed distinct dietary patterns where the AT genotype group exhibited the highest UPF consumption (392.01 kcal; SD = 36.09) compared to the AA group (202.59 kcal; SD = 54.18) (P = 0.010). Conversely, for PF, the AA group demonstrated a significantly higher intake (200.32 kcal; SD = 34.39) than TT carriers (100.17 kcal; SD = 18.39) (P = 0.027).

Conclusion

Genetic variations in the FTO gene distinctively influence PF and UPF consumption according to the level of industrial processing, reinforcing the value of personalized nutrigenetic strategies to mitigate gestational risks.

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FTO rs9939609多态性与巴西妊娠前糖尿病孕妇的加工和超加工食品消费有关

目的探讨巴西妊娠前糖尿病（DM）孕妇FTO基因rs9939609多态性与加工（PF）和超加工（UPF）食品消费的关系。本研究探讨了FTO基因rs9939609多态性与巴西妊娠前糖尿病（DM）孕妇食用加工（PF）和超加工（UPF）食品的关系。方法采用横断面观察研究方法，对在巴西里约热内卢一家公立妇产医院就诊的68例妊娠前糖尿病孕妇进行观察。采用实时荧光定量PCR对rs9939609 （T/A）多态性进行基因分型。在分娩前12周使用食物频率问卷评估饮食摄入量。采用协方差分析（ANCOVA）对基因型（TT、AT、AA）的均值进行比较，将孕前体重指数作为一个潜在的混杂变量进行校正，然后进行Bonferroni事后检验（P < 0.05）。该研究已获得机构伦理委员会（CAAE46913115.0.0000.5275）批准。对在里约热内卢一家公立妇产医院就诊的68名妊娠前糖尿病孕妇进行了横断面观察研究。采用实时荧光定量PCR对rs9939609 （T/A）多态性进行基因分型。在分娩前12周使用食物频率问卷评估饮食摄入量。采用协方差分析（ANCOVA）对基因型（TT、AT、AA）的均值进行比较，将孕前体重指数作为一个潜在的混杂变量进行校正，然后进行Bonferroni事后检验（P < 0.05）。该研究已获得机构伦理委员会（CAAE46913115.0.0000.5275）批准。结果68例孕妇中A等位基因频率为31.62%。综合加工食品和超加工食品的总能量摄入（ΣPF + UPF）在不同基因型之间存在显著差异（P = 0.004）。两两比较显示出不同的饲粮模式，AT基因型组的UPF消耗最高（392.01 kcal, SD = 36.09），而AA基因型组的UPF消耗最高（202.59 kcal, SD = 54.18）（P = 0.010）。相反，AA组PF摄取量（200.32 kcal, SD = 34.39）显著高于TT组（100.17 kcal, SD = 18.39）（P = 0.027）。68例孕妇中，A等位基因频率为31.62%。综合加工食品和超加工食品的总能量摄入（ΣPF + UPF）在不同基因型之间存在显著差异（P = 0.004）。两两比较显示出不同的饲粮模式，AT基因型组的UPF消耗最高（392.01 kcal, SD = 36.09），而AA基因型组的UPF消耗最高（202.59 kcal, SD = 54.18）（P = 0.010）。相反，AA组PF摄取量（200.32 kcal, SD = 34.39）显著高于TT组（100.17 kcal, SD = 18.39）（P = 0.027）。结论FTO基因的遗传变异会根据工业加工水平对PF和UPF的消耗产生显著影响，从而增强了个性化营养策略对降低妊娠风险的价值。根据工业加工水平，FTO基因的遗传变异会显著影响PF和UPF的消耗，这加强了个性化营养策略的价值，以减轻妊娠风险。

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来源期刊

CAHIERS DE NUTRITION ET DE DIETETIQUE NUTRITION & DIETETICS-

CiteScore

0.60

自引率

33.30%

发文量

审稿时长

65 days

期刊介绍： Les Cahiers de nutrition et de diététique sont le lieu de communication reconnu pour les médecins spécialistes de la nutrition, les diététiciens, les professionnels et les chercheurs de agro-alimentaire, les enseignants et les étudiants. Les Cahiers de nutrition et de diététique abordent les sujets se rapportant à la biologie générale, à la médecine et à la nutrition, aux aliments, aux comportements alimentaires, à la diététique pratique, ainsi que des thèmes variés : activité physique, apports nutritionnels conseillés, dénutrition, alcool, obésité de enfant, aliments à effet santé, plaisir alimentaire, restauration collective, goûters et collations, allergies alimentaires...