Jean interaction with saturated fat.............
Posted on 11/18/2009 7:41:43 AM PST by neverdem
Tufts University researchers have identified a gene-diet interaction that appears to influence body weight and have replicated their findings in three independent studies. Men and women carrying the CC genotype demonstrated higher body mass index (BMI) scores and a higher incidence of obesity, but only if they consumed a diet high in saturated fat. These associations were seen in the apolipoprotein A-II gene (APOA2) promoter.
"We believe this is the first time a gene-diet interaction influencing BMI and obesity has been replicated in as many as three independent study populations," says corresponding and senior author Jose Ordovas, PhD, director of the Nutrition and Genomics Laboratory at the Jean Mayer USDA Human Nutrition Research Center on Aging (USDA HNRCA) at Tufts. "Our findings strengthen support for the science of nutrigenomics and are another step toward the goal of individually tailoring dietary recommendations to lower risk of chronic disease or conditions like obesity."
The study, published in the November 9 issue of Archives of Internal Medicine, examines gene-diet interactions in the APOA2 promoter, a region of DNA controlling expression of the APOA2 gene. Proteins responding to some nutrients in food interact with promoters which dictate how genes behave. There are two variants or alleles of the APOA2 promoter, T and C. They exist in three genotypes: CC, TT and TC.
Ordovas and colleagues studied these genotypes in 3,462 men and women who participated in the Framingham Offspring Study (FOS), the Genetics of Lipid Lowering Drugs and Diet Network Study (GOLDN) and the Boston-Puerto Rican Centers on Population and Health Disparities Study (Boston-Puerto Rican Study). FOS and GOLDN enrolled Caucasian adults. The Boston-Puerto Rican Study is comprised of Puerto Rican men and women. "We are further encouraged that our findings were replicated in diverse populations," Ordovas said.
The researchers divided the study population into high and low saturated fat groups. Next, they compared saturated fat intake, BMI and obesity risk across the CC, TT and TC genotypes. High-saturated fat intake was defined as 22 grams or more per day. Foods such as fatty cuts of meat and dairy products made with whole or 2 % milk contain saturated fat, which raises cholesterol. CC carriers who consumed high levels of saturated fat were the most susceptible to higher BMI and obesity, Ordovas and colleagues observed.
"Across all three studies, the CC carriers who consumed high-saturated fat diets had the highest BMIs compared to the TT and TC genotypes and, most notably, other CC carriers who reported consuming low-saturated fat diets," said first author Dolores Corella, PhD, professor at the Valencia University-CIBER Fisiopatología de la Obesidad y Nutrición (Spain), and visiting scientist in the Nutrition and Genomics Laboratory at the USDA HNRCA. "This work is based on a two year-old study finding genotypes influence food preferences, calorie intake and BMI."
In the previous study, Ordovas, Corella and colleagues found men and women with the CC genotype had a statistically significant higher intake of fat than the TT and TC genotype groups. Additionally, CC carriers ate about 200 more calories per day and were about twice as likely to be obese.
The authors saw the same results for obesity prevalence within the CC genotype in the present study. "We saw a strong association between obesity and high-saturated fat intake, but again, there was no significant association between the two in CC carriers with low-saturated fat intake or in TT or TC carriers," Corella added.
Obesity was defined as BMI of 30 or greater. The researchers calculated BMI as weight in kilograms divided by height in meters squared. Dietary intake was measured by self-reported dietary questionnaires.
As in the general population, the majority of study participants possessed the TT and TC genotypes. Approximately 10 to 15 percent of the United States population is CC carriers, which was reflected in the FOS, GOLDN and Boston Puerto-Rican Study.
"Although CC carriers are only a small portion of the population, we believe the interaction we observed between saturated fat and BMI merits further investigation," Ordovas says. "There is a need to understand the mechanisms behind this particular diet-gene interaction and to find out whether other there are similar interactions in other genes that could factor in obesity prevention."
More information: Corella D, Peloso G, Arnett DK, Demissie S, Cupples LA, Tucker K, Lai C, Parnell LD, Coltell O, Lee Y and Ordovas JM. Arch Intern Med . (Nov. 9, 2009); vol. 169 (20): 1897-1906. "APOA2, Dietary Fat and Body Mass Index."
Source: Tufts University
Conclusion For the first time to our knowledge, a gene-diet interaction influencing BMI and obesity has been strongly and consistently replicated in 3 independent populations.
Nothing personal, just tryin to get the big elephant out of my room.
http://www.youtube.com/watch?v=dBnniua6-oM&feature=player_embedded
Jean interaction with saturated fat.............
So, if they ate 200 extra calories of saturated fat, they gained weight, but if they ate 200 extra calories of carbs, they didn't?
Is that what they are saying, or am I misinterpreting the study?
There's no synthetic molecule HFCS. There's no trickery involved. That's just the way carbohydrate metabolism is shifted when the diet has a carbohydrate overload and fructose is in the mix.
You're hijacking my thread when you have your facts wrong.
High fructose corn syrup, HFCS, is a mixture of mostly fructose and glucose, that's available in three concentrations, i.e. HFCS-90, HFCS-55 and HFCS-44, where the number represents the percent of fructose in the mixture. The HFCS-90 is the feeder stock for making HFCS-55, which is mostly used for sweetening soft drinks, and HFCS-44, which is mostly used for sweetening baked goods.
Fructose is a natural sugar found mostly in fruit. On a per weight basis, fructose is much sweeter than glucose. Because HFCS comes as a liquid, it also has a compounding advantage, i.e. it makes it easier to mix the ingredients, when making soft drinks and processing solid food. The discovery of the enzyme called glucose isomerase made HFCS possible. It's cheaper and easier to work with than table sugar, also known as sucrose, a natural sugar made of one part glucose and one part fructose, which dissolves into those two simple sugars when mixed with water.
If you click on the keyword hfcs, and check some of the articles posted by me, you'll find my sources for what I just wrote.
The article, "Fructose, insulin resistance, and metabolic dyslipidemia," explains how fructose is more easily metabolized to glycerol, aka glycerin, the backbone of the storage form of lipids known as triglycerides.
FReepmail me if you want on or off the diabetes ping list.
So, if they ate 200 extra calories of saturated fat, they gained weight, but if they ate 200 extra calories of carbs, they didn't?
Is that what they are saying, or am I misinterpreting the study?
I believe the latter. The press release only stated: "Additionally, CC carriers ate about 200 more calories per day and were about twice as likely to be obese."
The abstract didn't elaborate on your question.
I addressed your misunderstanding in comment# 5. That's my error. HFCS is not a synthetic molcule.
Also , AGE = advanced glycation end products, etc., among other problems, bottom line and simply put, it doesn't belong n our bodies.
Unless, of course, one considers the massive profits to the medical corpos as a result of this government subsidized synthetic product.
It's made in a refinery not unlike an oil refinery.
I love sugary treats as much as anybody, but I'm not prejudice to the info.
Please do the homework when you get a chance.
I am allergic to corn, that is the reason I avoid HFCS. Corn or anything made from corn gives me a migraine. I have one right now, I must have accidentally taken in a corn product yesterday.
HFCS is 'liquid plastic' High Fructose Corn Syrup is corn that is synthesized or altered chemically.
Like liquid plastic essentially derived from corn.
Guess what, hard plastics and even ethanol are also a synthetically processed products from Corn. I don't see anyone drinking ethanol or advocating it be placed in foods. It's not only unnatural, it's just plain dangerous.
Cane sugar is natural.
Your body knows how to handle it. It doesn't like handling "plastic" sugar (HFCS) so it creates by-products of the inflammatory outcome called disease.
As we are starting to find out in medical science, inflammation is the key factor in 90%+ of diseases.
HFCS is also an excitotoxin like MSG.
Excitotoxins create diseases because of inflammation caused to the brain and other areas.
Thanks Jones for giving us all a natural alternative beverage. #71 - Jesse - 04/22/2009 - 16:17
http://www.jonessoda.com/files/pure-cane-hfcs.php
I appreciate your posts very much!
Maybe you’ve addressed this elsewhere, and maybe this is a “duh” question, but in all the studies that look at “fructose,” are they generally encompassing fructose as well as HFCS or are they studying HFCS?
I find it hard to believe that conclusions about HFCS automatically could be extended to fructose as it naturally occurs in fruit, etc.
You have to look at these stories/press releases carefully. It's best to look at the original papers in the professional literature. If is not an open access article, and you don't want to pay for it, then the best that you can get for free is the abstract. Some articles don't have abstracts. Good abstracts spell out the methods and materials in sufficient detail.
There are no "duh" questions. They show at least a modicum of curiosity.
Totally...f'ing...clueless.
Like a bunch of old firehouse horses munching oats from sponsors feedbag.
"A man rarely sees what his paycheck prefers he not see."
The site was all about the distastefulness and detriment of modified corn products and ethanol as a food(i.e. not).
Cheers!
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