Fatty acid interactions with genetic polymorphisms for cardiovascular disease.
OBJECTIVE
The number of studies investigating interactions between genes and nutrients for cardiovascular disease continues to grow, and holds tremendous potential for reducing disease risk at the level of the individual genotype. However, understanding the limitations and challenges of interaction studies, whether of observational or interventional design, is essential for critical evaluation of these studies.


RESULTS
Nutrient-gene interactions for cardiovascular disease both parallel and extend nutrition studies, encompassing both traditional and novel cardiovascular risk factors. Fatty acid quality, lipid metabolism, inflammation, postprandial metabolism, fatty liver and macronutrient-gene interactions for obesity and metabolic syndrome represent a subset of the major areas of recent focus. With few exceptions, however, studies of gene-nutrient interactions are limited to a single population.


CONCLUSIONS
Gene-nutrient research will continue to expand as genome-wide association studies uncover new sources of genetic variability associated with cardiovascular risk. However, in addition to investigation of newly discovered variants, continuing efforts must focus on the confirmation of previously reported genetic associations and interactions in additional populations.
Smith
Caren E
CE
Jean Mayer US Department of Agriculture Human Nutrition Research Center on Aging at Tufts University, Boston, Massachusetts, USA.
Ordovás
José M
JM
D002318:Cardiovascular Diseases / Q000209:etiology* / Q000235:genetics / Q000378:metabolism; D004041:Dietary Fats; D005227:Fatty Acids / Q000008:administration & dosage / Q000378:metabolism; D005234:Fatty Liver / Q000235:genetics / Q000378:metabolism; D006801:Humans; D007249:Inflammation / Q000235:genetics / Q000378:metabolism; D024821:Metabolic Syndrome / Q000235:genetics / Q000378:metabolism; D054647:Nutrigenomics; D009765:Obesity / Q000235:genetics / Q000378:metabolism; D011110:Polymorphism, Genetic; D012307:Risk Factors
D004041:Dietary Fats; D005227:Fatty Acids