Padmini Sekar, Arif S. Aji, Utami Ariyasra, Sri R. Sari, Nabila Tasrif, Finny F. Yani, Julie A. Lovegrove, Ikhwan R. Sudji, Nur I. Lipoeto, Karani S. Vimaleswaran
Metabolic diseases result from interactions between genetic and lifestyle factors. Understanding the combined influences of single-nucleotide polymorphisms (SNPs) and lifestyle is crucial. This study employs genetic risk scores (GRS) to assess SNPs, providing insight beyond single gene/SNP studies by revealing synergistic effects. Here, we aim to investigate the association of a 23-SNP GRS with metabolic disease-related traits (obesity and type 2 diabetes) to understand if these associations are altered by lifestyle/dietary factors. For this study, 106 Minangkabau women were included and underwent physical, anthropometric, biochemical, dietary and genetic evaluations. The interaction of GRS with lifestyle factors was analyzed using linear regression models, adjusting for potential confounders. No statistically significant associations were observed between GRS and metabolic traits; however, this study demonstrates a novel interaction observed between 13-SNP GRS and monounsaturated fatty acid (MUFA) intake, and that it had an effect on HbA1c levels (p = 0.026). Minangkabau women with low MUFA intake (≤7.0 g/day) and >13 risk alleles had significantly higher HbA1c levels (p = 0.010). This finding has implications for public health, suggesting the need for large-scale studies to confirm our results before implementing dietary interventions in the Indonesian population. Identifying genetic influences on dietary response can inform personalized nutrition strategies to reduce the risk of metabolic disease. © 2024 by the authors.
Hugh Sinclair Unit of Human Nutrition, Department of Food and Nutritional Sciences, Institute for Cardiovascular and Metabolic Research (ICMR), University of Reading, Reading, RG6 6DZ, United Kingdom; Department of Nutrition, Faculty of Health Sciences, Alma Ata University, Yogyakarta, Bantul, 55183, Indonesia; Department of Biomedical Science, Faculty of Medicine, Andalas University, Padang, 25163, Indonesia; Culinary Study Program, Faculty of Tourism and Hospitality, Universitas Negeri Padang, Padang, 25163, Indonesia; Department of Child Health, Faculty of Medicine, Andalas University, Padang, 25163, Indonesia; Biomedical Laboratory, Faculty of Medicine, Andalas University, Padang, 25163, Indonesia; Department of Nutrition, Faculty of Medicine, Andalas University, Padang, 25163, Indonesia; Institute for Food, Nutrition and Health (IFNH), University of Reading, Reading, RG6 6AH, United Kingdom
