Genes that determine the strength of alcohol are related to eating patterns, but it is actually the amount of drinking that determines eating patterns, said Mari Sugimoto and Yoshifumi Tamura, graduate students of the Juntendo University Graduate School of Medicine. A research group led by Senior Associate Professor Ryuzo Kawamori, Professor Hirotaka Watada, and others found this out.
The research group conducted a dietary history survey of 65 men and women aged 84 to 1,612 who participated in a cohort survey of elderly people living in Bunkyo Ward, Tokyo, and measured the aldehyde dehydrogenase (ALDH) 2 gene polymorphism related to alcohol strength. Did.
According to the report, an analysis of their dietary history revealed that they ate a lot of fish, vegetables, fruits, potatoes, and soybeans, and ate a “Japanese side dish,” with a low intake of white rice, seafood, soybeans, a lot of alcohol, sweets, and coffee. They were divided into three types: the “Japanese alcoholic type,” who drank less alcohol, and the “Western-style alcoholic type,” who drank a lot of meat, noodles, and drank less white rice and miso soup.
When participants were divided into groups with and without genotypes tolerant to alcohol, the group with the genotype tolerant to alcohol consumed significantly less fat and carbohydrates, suggesting that there was an association between alcohol intensity and dietary patterns. It turns out there is.
Next, when we analyzed the relationship between genotype and dietary patterns, we found significant associations between the ALDH2 gene polymorphism and the three dietary patterns. It was significantly associated with eating patterns.Although the association between genotype and dietary patterns is clear, the research group believes that alcohol consumption is an intermediary factor that modifies the results.
Paper information:[Nutrients] Association of ALDH2 Genotypes and Alcohol Intake with Dietary Patterns: The Bunkyo Health Study
