FTO gene-lifestyle interactions on serum adiponectin concentrations and central obesity in a Turkish population
Sendur, Suleyman Nahit
Lovegrove, Julie A.
Santhanakrishnan, Vimaleswaran Karani
AffiliationHacettepe University; University of Reading; King Abdulaziz University; Hacettepe University Hospitals; University of Chester; Genetics Diagnostic Centre, DAMAGEN
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AbstractThe aim of the study was to investigate whether lifestyle factors modify the association fat mass and obesity-associated (FTO) gene single nucleotide polymorphisms (SNPs) and obesity in a Turkish population. The study included 400 unrelated individuals, aged 24-50 years recruited in a hospital setting. Dietary intake and physical activity were assessed using 24-hour dietary recall and self-report questionnaire, respectively. A genetic risk score (GRS) was developed using FTO SNPs, rs9939609 and rs10163409. Body mass index and fat mass index were significantly associated with FTO SNP rs9939609 (P=0.001 and P=0.002, respectively) and GRS (P=0.002 and P=0.003, respectively). The interactions between SNP rs9939609 and physical activity on adiponectin concentrations, and SNP rs10163409 and dietary protein intake on increased waist circumference were statistically significant (Pinteraction=0.027 and Pinteraction=0.044, respectively). This study demonstrated that the association between FTO SNPs and central obesity might be modified by lifestyle factors in this Turkish population.
CitationIsgin-Atici, K., Alsulami, S., Turan-Demirci, B., Surendran, S., Nahit Sendur, S., Lay, I., Karabulut, E., Ellahi, B., Lovegrove, J. A., Alikasifoglu, M., Erbas, T., Santhanakrishnan Vimaleswaran, K., & Buyuktuncer, Z. (2021). FTO gene–lifestyle interactions on serum adiponectin concentrations and central obesity in a Turkish population. International Journal of Food Sciences and Nutrition, 72(3), 375-385. https://doi.org/10.1080/09637486.2020.1802580
PublisherTaylor & Francis
DescriptionThis is an Accepted Manuscript of an article published by Taylor & Francis International Journal of Food Sciences and Nutrition on 4-8-2020, available online: https://doi.org/10.1080/09637486.2020.1802580
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