TY - JOUR
T1 - A genome-wide association study on meat consumption in a Japanese population
T2 - The Japan Multi-Institutional Collaborative Cohort study
AU - J-MICC Research Group
AU - Nakamura, Yasuyuki
AU - Narita, Akira
AU - Sutoh, Yoichi
AU - Imaeda, Nahomi
AU - Goto, Chiho
AU - Matsui, Kenji
AU - Takashima, Naoyuki
AU - Kadota, Aya
AU - Miura, Katsuyuki
AU - Nakatochi, Masahiro
AU - Tamura, Takashi
AU - Hishida, Asahi
AU - Nakashima, Ryoko
AU - Ikezaki, Hiroaki
AU - Hara, Megumi
AU - Nishida, Yuichiro
AU - Takezaki, Toshiro
AU - Ibusuki, Rie
AU - Oze, Isao
AU - Ito, Hidemi
AU - Kuriyama, Nagato
AU - Ozaki, Etsuko
AU - Mikami, Haruo
AU - Kusakabe, Miho
AU - Nakagawa-Senda, Hiroko
AU - Suzuki, Sadao
AU - Katsuura-Kamano, Sakurako
AU - Arisawa, Kokichi
AU - Kuriki, Kiyonori
AU - Momozawa, Yukihide
AU - Kubo, Michiaki
AU - Takeuchi, Kenji
AU - Kita, Yoshikuni
AU - Wakai, Kenji
N1 - Funding Information:
This study was supported by Grants-in-Aid for Scientific Research for Priority Areas of Cancer (No. 17015018) and Innovative Areas (No. 221S0001), and by JSPS KAKENHI Grant Nos 19H03902, 16H06277 [CoBiA] and 15H02524) from the Japanese Ministry of Education, Culture, Sports, Science, and Technology. This work was also supported in part by a Grant-in-Aid from the Japan Society for the Promotion of Science (JSPS) KAKENHI Grant B Nos 24390165, 20390184 and 17390186. This study was supported in part by funding for the BioBank Japan Project from the Japan Agency for Medical Research and development since April 2015 and the Ministry of Education, Culture, Sports, Science, and Technology from April 2003 to March 2015.
Funding Information:
We thank all the staff at the Laboratory for Genotyping Development, Center for Integrative Medical Sciences, RIKEN, and the staff of the BioBank Japan project. We thank Drs Nobuyuki Hamajima and Hideo Tanaka, the past principal investigators of the J-MICC, for their continuous support for the present study. This study was supported by Grants-in-Aid for Scientific Research for Priority Areas of Cancer (No. 17015018) and Innovative Areas (No. 221S0001), and by JSPS KAKENHI Grant Nos 19H03902, 16H06277 [CoBiA] and 15H02524) from the Japanese Ministry of Education, Culture, Sports, Science, and Technology. This work was also supported in part by a Grant-in-Aid from the Japan Society for the Promotion of Science (JSPS) KAKENHI Grant B Nos 24390165, 20390184 and 17390186. This study was supported in part by funding for the BioBank Japan Project from the Japan Agency for Medical Research and development since April 2015 and the Ministry of Education, Culture, Sports, Science, and Technology from April 2003 to March 2015. Ya.N., Yo.K. and K.W. designed the research; Ya.N., N.I., C.G., Ke.M., Na.T., A.K., Ka.M., Ta.T., A.H., R.N., Hi.Ik., M.H., Yu.N., To.T., R.I., I.O., Hi.It., N.K., E.O., H.M., Mi.Kus., H.N.S., S.S., S.K.K., K.A., K.K., Y.M., Mi.Kub. and K.T. conducted the research; Ya.N., A.N., Y.S. and M.N. analysed data and performed statistical analyses; Ya.N., Yo.K. and K.W. wrote the manuscript and had primary responsibility for final content. All authors have read and approved the final manuscript.
Publisher Copyright:
Copyright © The Author(s), 2021. Published by Cambridge University Press on behalf of The Nutrition Society.
PY - 2021/10/11
Y1 - 2021/10/11
N2 - Recent genome-wide association studies (GWAS) on the dietary habits of the Japanese population have shown that an effect rs671 allele was inversely associated with fish consumption, whereas it was directly associated with coffee consumption. Although meat is a major source of protein and fat in the diet, whether genetic factors that influence meat-eating habits in healthy populations are unknown. This study aimed to conduct a GWAS to find genetic variations that affect meat consumption in a Japanese population. We analysed GWAS data using 14 076 participants from the Japan Multi-Institutional Collaborative Cohort (J-MICC) study. We used a semi-quantitative food frequency questionnaire to estimate food intake that was validated previously. Association of the imputed variants with total meat consumption per 1000 kcal energy was performed by linear regression analysis with adjustments for age, sex, and principal component analysis components 1-10. We found that no genetic variant, including rs671, was associated with meat consumption. The previously reported single nucleotide polymorphisms that were associated with meat consumption in samples of European ancestry could not be replicated in our J-MICC data. In conclusion, significant genetic factors that affect meat consumption were not observed in a Japanese population.
AB - Recent genome-wide association studies (GWAS) on the dietary habits of the Japanese population have shown that an effect rs671 allele was inversely associated with fish consumption, whereas it was directly associated with coffee consumption. Although meat is a major source of protein and fat in the diet, whether genetic factors that influence meat-eating habits in healthy populations are unknown. This study aimed to conduct a GWAS to find genetic variations that affect meat consumption in a Japanese population. We analysed GWAS data using 14 076 participants from the Japan Multi-Institutional Collaborative Cohort (J-MICC) study. We used a semi-quantitative food frequency questionnaire to estimate food intake that was validated previously. Association of the imputed variants with total meat consumption per 1000 kcal energy was performed by linear regression analysis with adjustments for age, sex, and principal component analysis components 1-10. We found that no genetic variant, including rs671, was associated with meat consumption. The previously reported single nucleotide polymorphisms that were associated with meat consumption in samples of European ancestry could not be replicated in our J-MICC data. In conclusion, significant genetic factors that affect meat consumption were not observed in a Japanese population.
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U2 - 10.1017/jns.2021.49
DO - 10.1017/jns.2021.49
M3 - Article
C2 - 34733494
AN - SCOPUS:85117276112
VL - 10
JO - Journal of Nutritional Science
JF - Journal of Nutritional Science
SN - 2048-6790
M1 - e61
ER -