Fat mass and obesity-associated gene (FTO) rs9939609 (A/T) polymorphism and food preference in obese people with low-calorie intake and non-obese individuals with high-calorie intake
Mehran Rahimlou,
Bijan Ghobadian,
Ali Ramezani,
Ehsan Hejazi,
Saeideh Mazloomzadeh,
Jalal Hejazi
Affiliations
Mehran Rahimlou
Department of Nutrition, School of Medicine, Zanjan University of Medical Sciences
Bijan Ghobadian
Department of Internal Medicine, School of Medicine, Vali-e-Asr Hospital, Zanjan University of Medical Sciences
Ali Ramezani
Biotechnology Departments, School of Pharmacy, Zanjan University of Medical Sciences
Ehsan Hejazi
Departments of Clinical Nutrition and Dietetics, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences
Saeideh Mazloomzadeh
Rajaie Cardiovascular Medical and Research Center, Iran University of Medical Sciences
Jalal Hejazi
Department of Nutrition, School of Medicine, Zanjan University of Medical Sciences
Abstract The purpose of this study was to assess the connection between FTO rs9939609 (A/T) polymorphism and food preference. The study included 77 participants, 36 of whom were obese and had a low-calorie intake, and 41 non-obese participants with a high-calorie intake. Using a food frequency questionnaire (FFQ), the researchers calculated sweet and fatty food propensity scores. Genomic DNA was extracted from a peripheral blood sample from all participants, and FTO rs9939609 (A/T) polymorphism was assessed using standard methods. The study found no significant differences between the two groups in terms of sweet food preference (15.64 ± 10.53 in obese groups vs. 14.72 ± 7.95 in the non-obese group, p = 0.711) and fatty food preference (16.81 ± 8.84 vs. 17.27 ± 8.75; p = 0.833). Additionally, the study did not find any significant correlation between FTO rs9939609 (A/T) polymorphism and sweet and fatty food preferences in the fully adjusted models (p > 0.05). Therefore, the results of this study do not support the hypothesis of different food preferences.
