Ontology highlight
ABSTRACT: Objective
Whole-grain foods are touted for multiple health benefits, including enhancing insulin sensitivity and reducing type 2 diabetes risk. Recent genome-wide association studies (GWAS) have identified several single nucleotide polymorphisms (SNPs) associated with fasting glucose and insulin concentrations in individuals free of diabetes. We tested the hypothesis that whole-grain food intake and genetic variation interact to influence concentrations of fasting glucose and insulin.Research design and methods
Via meta-analysis of data from 14 cohorts comprising ∼ 48,000 participants of European descent, we studied interactions of whole-grain intake with loci previously associated in GWAS with fasting glucose (16 loci) and/or insulin (2 loci) concentrations. For tests of interaction, we considered a P value <0.0028 (0.05 of 18 tests) as statistically significant.Results
Greater whole-grain food intake was associated with lower fasting glucose and insulin concentrations independent of demographics, other dietary and lifestyle factors, and BMI (β [95% CI] per 1-serving-greater whole-grain intake: -0.009 mmol/l glucose [-0.013 to -0.005], P < 0.0001 and -0.011 pmol/l [ln] insulin [-0.015 to -0.007], P = 0.0003). No interactions met our multiple testing-adjusted statistical significance threshold. The strongest SNP interaction with whole-grain intake was rs780094 (GCKR) for fasting insulin (P = 0.006), where greater whole-grain intake was associated with a smaller reduction in fasting insulin concentrations in those with the insulin-raising allele.Conclusions
Our results support the favorable association of whole-grain intake with fasting glucose and insulin and suggest a potential interaction between variation in GCKR and whole-grain intake in influencing fasting insulin concentrations.
SUBMITTER: Nettleton JA
PROVIDER: S-EPMC2992213 | biostudies-literature | 2010 Dec
REPOSITORIES: biostudies-literature
Nettleton Jennifer A JA McKeown Nicola M NM Kanoni Stavroula S Lemaitre Rozenn N RN Hivert Marie-France MF Ngwa Julius J van Rooij Frank J A FJ Sonestedt Emily E Wojczynski Mary K MK Ye Zheng Z Tanaka Tosh T Garcia Melissa M Anderson Jennifer S JS Follis Jack L JL Djousse Luc L Mukamal Kenneth K Papoutsakis Constantina C Mozaffarian Dariush D Zillikens M Carola MC Bandinelli Stefania S Bennett Amanda J AJ Borecki Ingrid B IB Feitosa Mary F MF Ferrucci Luigi L Forouhi Nita G NG Groves Christopher J CJ Hallmans Goran G Harris Tamara T Hofman Albert A Houston Denise K DK Hu Frank B FB Johansson Ingegerd I Kritchevsky Stephen B SB Langenberg Claudia C Launer Lenore L Liu Yongmei Y Loos Ruth J RJ Nalls Michael M Orho-Melander Marju M Renstrom Frida F Rice Kenneth K Riserus Ulf U Rolandsson Olov O Rotter Jerome I JI Saylor Georgia G Sijbrands Eric J G EJ Sjogren Per P Smith Albert A Steingrímsdóttir Laufey L Uitterlinden André G AG Wareham Nicholas J NJ Prokopenko Inga I Pankow James S JS van Duijn Cornelia M CM Florez Jose C JC Witteman Jacqueline C M JC Dupuis Josée J Dedoussis George V GV Ordovas Jose M JM Ingelsson Erik E Cupples L Adrienne L Siscovick David S DS Franks Paul W PW Meigs James B JB
Diabetes care 20100806 12
<h4>Objective</h4>Whole-grain foods are touted for multiple health benefits, including enhancing insulin sensitivity and reducing type 2 diabetes risk. Recent genome-wide association studies (GWAS) have identified several single nucleotide polymorphisms (SNPs) associated with fasting glucose and insulin concentrations in individuals free of diabetes. We tested the hypothesis that whole-grain food intake and genetic variation interact to influence concentrations of fasting glucose and insulin.<h4 ...[more]