Abstract
This study aimed to screen relevant interactions between DRD2/ANKK1 TaqIA polymorphism and dietary intakes with reference to phenotypical features in patients with T2D from western Mexico. In this cross-sectional study, a total of 175 T2D patients were enrolled. Dietary intake was evaluated using 3-day food records and appropriate software. Glycemic and blood lipid profiles were measured by standardized methods. Genotyping of the DRD2/ANKK1 TaqIA polymorphism was performed by the RFLP method. Gene-diet interactions regarding anthropometric and metabolic phenotypes were screened by adjusted multiple linear regression analyses. Genotype frequencies of the DRD2/ANKK1 TaqIA polymorphism were A1A1 (16.0%), A1A2 (52.6%), and A2A2 (31.4%). Statistically significant interactions between the DRD2/ANKK1 TaqIA genotypes and dietary factors in relation to blood triglyceride (TG) levels were found. Carriers of the A1 allele (A1A1 homozygotes plus A1A2 heterozygotes) were protected from TG increases by maltose intake (P int. = 0.023). Instead, A2A2 homozygotes were susceptible to TG rises through consumptions of total fat (P int. = 0.041), monounsaturated fatty acids (P int. = 0.001), and dietary cholesterol (P int. = 0.019). This study suggests that the interactions between DRD2/ANKK1 TaqIA polymorphism and dietary factors (sugar and fats) influence TG levels in diabetic patients.
Highlights
Type 2 diabetes (T2D) is a growing and alarming health problem worldwide, especially in developing countries
Diagnosis of T2D was performed according to the American Diabetes Association (ADA) criteria [11]: Fasting plasma glucose level of 126 mg/dL
The distribution of the DRD2/ANKK1 genotypes was concordant with the Hardy–Weinberg equilibrium (HWE) (p = 0.45)
Summary
Type 2 diabetes (T2D) is a growing and alarming health problem worldwide, especially in developing countries. Nutrients 2019, 11, 2863 same year, Mexico ranked sixth in the prevalence of T2D worldwide, with more than 11 million adults affected by this disease [1]. The current diet of the majority of Mexico’s population is characterized by an excessive consumption of processed foods, such as sugary beverages, sausages, and confectionary foods, as well as low intakes of fresh fruits and vegetables [2,3]. These food trends have substantially increased the proportional amounts of simple carbohydrates, saturated fatty acids, and cholesterol, with important micronutrient (vitamins and minerals) deficiencies [2,3]. These dietary patterns have been positively associated with T2D susceptibility [4,5]
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