Team 1 has just published a new article on “Personalized nutrition and cardiovascular diseases”.
+ A combination of single nucleotide polymorphisms is associated with the interindividual variability in the blood lipid response to dietary fatty acid consumption in a randomized clinical trial
Although the implementation of hygienic-dietary measures is the first-line treatment for the primary and secondary prevention of cardiovascular diseases, many uncertainties remain regarding the role played by certain nutrients/foods. This is the case for the quality of lipids (saturated/monounsaturated/polyunsaturated fatty acids), which is still the subject of lively debate after more than 70 years of research on the subject. This is mainly due to the high inter-individual variability of blood lipid concentration in response to dietary changes.
The purpose of this study, which was the result of a French-Canadian collaboration led by one of the team’s researchers, was to identify single-nucleotide polymorphisms (SNPs, i.e. variations in the DNA sequence affecting only one base pair) in genes involved in lipid and bile acid metabolism associated with this variability.
In a single-blind, randomized, crossover clinical trial conducted at the Richardson Centre for Functional Foods and Nutraceuticals (University of Manitoba, Canada) and the Institute for Nutrition and Functional Foods (University of Laval, Canada), 92 adult men and women consumed 5 iso-energy diets for 4 weeks: a diet rich in saturated fatty acids from cheese, a diet rich in saturated fatty acids from butter, a diet rich in monounsaturated fatty acids, a diet rich in polyunsaturated fatty acids (ω6), and a diet less rich in fat but more rich in carbohydrates.
Although LDL-cholesterol concentration was highest following consumption of butter fatty acids and lowest following consumption of polyunsaturated fatty acids, diet did not have a significant effect on triglyceride concentration. Nevertheless, both LDL-cholesterol and triglyceride concentration showed high interindividual variability (coefficients of variation of 35 and 56%, respectively). Using a multivariate statistical approach (linear mixed models followed by partial least squares regressions), the authors were able to show that combinations of SNPs (among 22 candidate SNPs) explained up to 34% of this variability.
These findings, published in the American Journal of Clinical Nutrition, are another step toward more personalized nutrition recommendations to reduce the risk of cardiovascular disease.
To read the full paper, head to the following link:
https://academic.oup.com/ajcn/advance-article-abstract/doi/10.1093/ajcn/nqab064/6237552
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