David Varillas-Delgado, Juan Del Coso, Alejandro Muñoz, Millán Aguilar-Navarro, Jorge Gutierrez-Hellin
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The influence of the CYP1A2 c.-163 A > C polymorphism in the effect of caffeine on fat oxidation rates during exercise was established with a three-way ANOVA (substance × genotype × intensity).</p><p><strong>Results: </strong>Eight participants were genotyped as AA, 18 participants were CA heterozygotes, and 6 participants were CC. There was a main effect of substance (F = 3.348, p = 0.050) on fat oxidation rates during exercise with no genotype effect (F = 0.158, p = 0.959). The post hoc analysis revealed that, in comparison to the placebo, 3 and 6 mg/kg of caffeine increased fat oxidation at 40-50% VO<sub>2</sub>max in AA (all p < 0.050) and 50-60% VO<sub>2</sub>max in CA and CC participants (all p < 0.050).</p><p><strong>Conclusion: </strong>Oral intake of 3 and 6 mg/kg of caffeine increased fat oxidation rate during aerobic exercise in individuals with AA, CA and CC genotypes. This suggests that the effect of caffeine to enhance fat oxidation during exercise is not influenced by the CYP1A2 c.-163 A > C polymorphism.</p><p><strong>Trial registration: </strong>The study was registered on clinicaltrials.gov with ID: NCT05975489.</p>","PeriodicalId":12030,"journal":{"name":"European Journal of Nutrition","volume":" ","pages":"2697-2708"},"PeriodicalIF":4.1000,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Influence of the CYP1A2 c.<sup>-163</sup> A > C polymorphism in the effect of caffeine on fat oxidation during exercise: a pilot randomized, double-blind, crossover, placebo-controlled trial.\",\"authors\":\"David Varillas-Delgado, Juan Del Coso, Alejandro Muñoz, Millán Aguilar-Navarro, Jorge Gutierrez-Hellin\",\"doi\":\"10.1007/s00394-024-03454-3\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><strong>Purpose: </strong>The aim of this study was to determine the influence of the CYP1A2 c.-163 A > C (rs762551) polymorphism on the effect of oral caffeine intake on fat oxidation during exercise.</p><p><strong>Methods: </strong>Using a pilot randomized, double-blind, crossover, placebo-controlled trial, 32 young and healthy individuals (women = 14, men = 18) performed an incremental test on a cycle ergometer with 3-min stages at workloads from 30 to 70% of maximal oxygen uptake (VO<sub>2</sub>max). Participants performed this test after the ingestion of (a) placebo; (b) 3 mg/kg of caffeine; (c) 6 mg/kg of caffeine. Fat oxidation rate during exercise was measured by indirect calorimetry. The influence of the CYP1A2 c.-163 A > C polymorphism in the effect of caffeine on fat oxidation rates during exercise was established with a three-way ANOVA (substance × genotype × intensity).</p><p><strong>Results: </strong>Eight participants were genotyped as AA, 18 participants were CA heterozygotes, and 6 participants were CC. There was a main effect of substance (F = 3.348, p = 0.050) on fat oxidation rates during exercise with no genotype effect (F = 0.158, p = 0.959). 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引用次数: 0
摘要
目的：本研究旨在确定 CYP1A2 c.-163 A > C（rs762551）多态性对口服咖啡因对运动中脂肪氧化作用的影响：通过一项试验性随机、双盲、交叉、安慰剂对照试验，32 名年轻健康人（女性 14 人，男性 18 人）在自行车测力计上进行了一项增量测试，测试时间为 3 分钟，测试负荷为最大摄氧量（VO2max）的 30% 至 70%。参加者在摄入(a) 安慰剂；(b) 3 毫克/千克咖啡因；(c) 6 毫克/千克咖啡因后进行了这项测试。运动过程中的脂肪氧化率通过间接热量计测量。通过三方方差分析（物质 × 基因型 × 强度）确定了 CYP1A2 c.-163 A > C 多态性对咖啡因影响运动中脂肪氧化率的影响：结果：8 名参与者的基因型为 AA，18 名参与者的基因型为 CA 杂合子，6 名参与者的基因型为 CC。物质（F = 3.348，p = 0.050）对运动中的脂肪氧化率有主效应，而无基因型效应（F = 0.158，p = 0.959）。事后分析表明，与安慰剂相比，3 毫克/千克和 6 毫克/千克咖啡因可提高 AA 组（所有 p 均为 2）和 CC 组（所有 p 均为 2）参与者在 40-50% VO2max 时的脂肪氧化率：口服 3 毫克/千克和 6 毫克/千克咖啡因可提高 AA、CA 和 CC 基因型个体在有氧运动中的脂肪氧化率。这表明咖啡因在运动过程中促进脂肪氧化的作用不受 CYP1A2 c.-163 A > C 多态性的影响：该研究已在 clinicaltrials.gov 上注册，注册号为 NCT05975489：NCT05975489。
Influence of the CYP1A2 c.-163 A > C polymorphism in the effect of caffeine on fat oxidation during exercise: a pilot randomized, double-blind, crossover, placebo-controlled trial.
Purpose: The aim of this study was to determine the influence of the CYP1A2 c.-163 A > C (rs762551) polymorphism on the effect of oral caffeine intake on fat oxidation during exercise.
Methods: Using a pilot randomized, double-blind, crossover, placebo-controlled trial, 32 young and healthy individuals (women = 14, men = 18) performed an incremental test on a cycle ergometer with 3-min stages at workloads from 30 to 70% of maximal oxygen uptake (VO2max). Participants performed this test after the ingestion of (a) placebo; (b) 3 mg/kg of caffeine; (c) 6 mg/kg of caffeine. Fat oxidation rate during exercise was measured by indirect calorimetry. The influence of the CYP1A2 c.-163 A > C polymorphism in the effect of caffeine on fat oxidation rates during exercise was established with a three-way ANOVA (substance × genotype × intensity).
Results: Eight participants were genotyped as AA, 18 participants were CA heterozygotes, and 6 participants were CC. There was a main effect of substance (F = 3.348, p = 0.050) on fat oxidation rates during exercise with no genotype effect (F = 0.158, p = 0.959). The post hoc analysis revealed that, in comparison to the placebo, 3 and 6 mg/kg of caffeine increased fat oxidation at 40-50% VO2max in AA (all p < 0.050) and 50-60% VO2max in CA and CC participants (all p < 0.050).
Conclusion: Oral intake of 3 and 6 mg/kg of caffeine increased fat oxidation rate during aerobic exercise in individuals with AA, CA and CC genotypes. This suggests that the effect of caffeine to enhance fat oxidation during exercise is not influenced by the CYP1A2 c.-163 A > C polymorphism.
Trial registration: The study was registered on clinicaltrials.gov with ID: NCT05975489.
期刊介绍：
The European Journal of Nutrition publishes original papers, reviews, and short communications in the nutritional sciences. The manuscripts submitted to the European Journal of Nutrition should have their major focus on the impact of nutrients and non-nutrients on
immunology and inflammation,
gene expression,
metabolism,
chronic diseases, or
carcinogenesis,
or a major focus on
epidemiology, including intervention studies with healthy subjects and with patients,
biofunctionality of food and food components, or
the impact of diet on the environment.
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