Dietary Effects on Coagulation Factor VII Vary across Genotypes of the R/Q353 Polymorphism in Elderly People

Abstract

The objective of this study was to evaluate the association of factor VII with dietary factors while also considering the R/Q353 polymorphism. Nutrition is an important determinant of coagulation factor VII, which is also genetically determined by the R/Q353 polymorphism. High levels of coagulation factor VII clotting activity (FVII:C) are associated with the risk of myocardial infarction; nutrition may have an effect on these levels if people are genetically susceptible to dietary changes. FVII:C was measured in 3005 elderly subjects, and the extreme quintiles of the FVII:C distribution were selected for measurement of the R/Q353 genotype and FVII:Chr (reflects total factor VII). In these 1158 subjects, habitual diet was assessed with a semiquantitative food-frequency questionnaire. The frequency of the Q353 allele was 0.24 in the lowest and 0.09 in the highest quintile. The quintiles were combined for linear regression analyses. FVII:C was inversely associated with fiber [β = −0.64 %pooled plasma (PP)/g, confidence interval (CI): −1.07,−0.21] and protein intake (β = −0.16 %PP/g, CI: −0.31,−0.01) and positively with saturated fat intake (β = 0.19 %PP/g, CI: −0.10,0.48). FVII:Chr was inversely associated with fiber (β = −0.38 %PP/g, CI: −0.71,−0.05). No other associations with diet were observed. The inverse association of FVII:C with fiber was stronger in subjects with the RR genotype (β = −0.76 %PP/g, CI: −1.23,−0.29), than in those with the RQ/QQ genotypes (β = −0.19 %PP/g, CI: −0.97,0.59). The same was found for FVII:Chr. The association of FVII:C with saturated fat was positive in those with the RR allele and inverse in those carrying the Q allele. These findings suggest that the strength of the association between coagulation factor VII and diet varies across the genotypes of the R/Q353 polymorphism.