抵抗素（-420C/G）单核苷酸变异、抵抗素血清浓度、碳水化合物和脂质参数与高甘油三酯血症患者对油炸食品口味偏好的关系。

The Relation between Resistin (-420C/G) Single Nucleotide Variant, Resistin Serum Concentration, Carbohydrate, and Lipid Parameters and Fried Food Taste Preference in Patients with Hypertriglyceridemia.

机构信息

Department of Treatment of Obesity, Metabolic Disorders, and Clinical Dietetics, Poznań University of Medical Sciences, Szamarzewskiego 82/84, 60-569 Poznań, Poland.

出版信息

Nutrients. 2022 Dec 1;14(23):5092. doi: 10.3390/nu14235092.

DOI:10.3390/nu14235092

PMID:36501122

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9738212/

Abstract

BACKGROUND

Resistin is a proinflammatory adipokine involved in metabolic disorders. Its interplay with hypertriglyceridemia remains to be elucidated. We aimed to evaluate the relationship between resistin (-420C/G) single nucleotide variant (SNV) and metabolic parameters and preference for fried food consumption in hypertriglyceridemia.

METHODS

The study enrolled 179 hypertriglyceridemic (HTG) and 182 normotriglyceridemic (NTG) patients. Anthropometric measurements, serum resistin, insulin and fasting glucose concentration, a homeostatic model assessment-insulin resistance (HOMA-IR), triglycerides (TG), cholesterol concentration, and fried food taste preference (FP) or other cooking methods preference (OP) were assessed in the study. Genotyping was performed by polymerase chain reaction-restriction fragment length polymorphism.

RESULTS

HTG and NTG groups did not differ significantly in serum resistin concentration; HTG individuals demonstrated significantly increased serum levels of TG, glucose, total cholesterol (TCH), and HOMA-IR and decreased HDL cholesterol. Resistin, insulin, glucose, HOMA-IR, and cholesterol fractions were similar among particular resistin genotypes in HTG, NTG, FP, or OP groups. TG and TCH concentrations differ significantly among CG and CC genotypes in the FP group. Considering the FP group, GG and CG genotypes appeared more frequently in hyperlipidemic (OR 2.6 95% CI; 1.16-5.82; = 0.01; significant after Bonferroni correction) than in NTG patients. Multivariable logistic regression models showed that the G allele and CG genotype of SNV (-420C/G), adjusted for selected confounders such as fried food preference, increased the odds of hypertriglyceridemia about twofold.

CONCLUSIONS

Allele G and CG genotype of resistin SNV (-420C/G) are linked with the preference for fried food taste in hypertriglyceridemic patients.

摘要

背景

抵抗素是一种参与代谢紊乱的促炎脂肪因子。它与高甘油三酯血症的相互作用仍有待阐明。我们旨在评估抵抗素 (-420C/G) 单核苷酸变异 (SNP) 与代谢参数和对高甘油三酯血症患者食用油炸食品偏好之间的关系。

方法

该研究纳入了 179 名高甘油三酯血症 (HTG) 和 182 名正常甘油三酯血症 (NTG) 患者。评估了人体测量学指标、血清抵抗素、胰岛素和空腹血糖浓度、稳态模型评估-胰岛素抵抗 (HOMA-IR)、甘油三酯 (TG)、胆固醇浓度以及油炸食品口味偏好 (FP) 或其他烹饪方法偏好 (OP)。通过聚合酶链反应-限制性片段长度多态性进行基因分型。

结果

HTG 和 NTG 组之间血清抵抗素浓度无显著差异；HTG 个体的血清 TG、葡萄糖、总胆固醇 (TCH) 和 HOMA-IR 水平升高，HDL 胆固醇水平降低。在 HTG、NTG、FP 或 OP 组中，特定抵抗素基因型之间的抵抗素、胰岛素、葡萄糖、HOMA-IR 和胆固醇分数相似。在 FP 组中，CG 和 CC 基因型之间的 TG 和 TCH 浓度存在显著差异。考虑到 FP 组，与 NTG 患者相比，GG 和 CG 基因型在高脂血症患者中更为常见（OR 2.6，95%CI；1.16-5.82； = 0.01；经 Bonferroni 校正后具有统计学意义）。多变量逻辑回归模型表明，SNV (-420C/G) 的 G 等位基因和 CG 基因型，在调整了油炸食品偏好等选定混杂因素后，使高甘油三酯血症的几率增加了约两倍。