Interaction between Dietary Magnesium Intake and Genetic Risk Score on the Risk of Gestational Diabetes

IF 4.5 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Molecular Nutrition & Food Research Pub Date : 2024-11-11 DOI:10.1002/mnfr.202400589

Xiyu Cao, Lixia Lin, Meng Wu, Jin Liu, Chunrong Zhong, Nianhong Yang

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Abstract

Scope

We aim to assess the interaction between genetic risk and magnesium (Mg) intake during pregnancy on the development of gestational diabetes mellitus (GDM).

Methods and results

Three thousand ninety-six pregnant women from Tongji Maternal and Child Health Cohort are involved in our study. One hundred twelve susceptibility genetic variants of diabetes are selected and genotyped through Asian Screening Array bead chip. Mg intake were assessed by a validated food frequency questionnaire conducted at gestational weeks 25.1 ± 2.7 before GDM diagnosis. The study identifies 22 variants associated with GDM. Weighted genetic risk score (GRS) based on these 22 SNPs is associated with higher occurrence of GDM. There is an interaction between GRS and Mg intake on GDM risk (p-interaction = 0.019). Pregnant women with high GRS (≥23.48) and insufficient Mg intake (<370.0 mg d⁻¹) have a 1.74 (95% confidence interval [CI]: 1.02, 2.98) fold risk of GDM after adjusting for potential confounders. No such relationship exists among pregnant women with low GRS (<23.48) (adjusted relative risk [RR] = 1.18; 95% CI: 0.73, 1.92).

Conclusion

Genetic predisposition to GDM is modified by Mg intake. This suggests that clinical nutrition guidance may benefit from being tailored by screening women with high diabetic genetic risk.

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膳食镁摄入量与遗传风险评分对妊娠糖尿病风险的相互作用

范围我们旨在评估遗传风险与孕期镁（Mg）摄入量对妊娠糖尿病（GDM）发生的交互作用。通过亚洲筛查阵列芯片对 112 个糖尿病易感基因变体进行了基因分型。在 GDM 诊断前的 25.1 ± 2.7 孕周，通过有效的食物频率问卷评估了镁的摄入量。研究发现了 22 个与 GDM 相关的变异。基于这 22 个 SNPs 的加权遗传风险评分（GRS）与 GDM 的高发生率相关。GRS 和镁摄入量对 GDM 风险存在交互作用（交互作用 p = 0.019）。在调整了潜在的混杂因素后，GRS 高（≥23.48）且镁摄入量不足（<370.0 mg d-1）的孕妇发生 GDM 的风险为 1.74 倍（95% 置信区间 [CI]：1.02，2.98）。结论 GDM 的遗传易感性受镁摄入量的影响。这表明，通过筛查糖尿病遗传风险高的妇女，可为临床营养指导提供针对性的建议。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Molecular Nutrition & Food Research 工程技术-食品科技

CiteScore

8.70

自引率

1.90%

发文量

250

审稿时长

1.7 months

期刊介绍： Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines: Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics. Immunology: Understanding the interactions of food and the immune system. Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes. Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.