Genetic variation in the fat mass and obesity-associated gene (FTO) in association with food preferences in healthy adults

Figures & data

Table 1 Characteristics of the MDCS cohort according to the FTO rs9939609 genotype

Variables	rs9939609
TT n=7898	AT n=10982	AA n=3919	P for trend^a	P for trend^b
BMI kg/m^2	25.4 (25.3–25.5)	25.7 (25.6–25.8)	26.0 (25.9–26.1)	<0.001
Total energy (MJ)	9.9 (9.9–10.0)	9.8 (9.8–9.9)	9.8 (9.7–9.9)	0.001	0.046
Carbohydrates E%	45.0 (45.0–44.9)	45.0 (44.9–45.1)	44.9 (44.7–45.1)	0.379	0.398
Sucrose E%	8.6 (8.5–8.7)	8.5 (8.5–8.6)	8.4 (8.3–8.5)	0.001	0.002
Fat E%	39.3 (39.2–39.5)	39.2 (39.1–39.4)	39.3 (39.1–39.5)	0.793	0.883
SFA E%	17.0 (16.8–17.0)	16.9 (16.8–17.0)	16.9 (16.8–17.0)	0.505	0.861
MUFA E%	13.7 (16.7–16.8)	13.7 (13.6–13.7)	13.7 (13.6–13.8)	0.964	0.694
PUFA E%	6.2 (6.2–6.3)	6.2 (6.2–6.3)	6.2 (6.2–6.3)	0.848	0.913
Protein E%	15.6 (15.6–15.7)	15.7 (15.7–15.8)	15.8 (15.7–15.8)	0.008	0.006
Alcohol (g/MJ)	1.2 (1.2–1.2)	1.2 (1.2–1.2)	1.2 (1.2–1.2)	0.909	0.520

Values are for mean (95% CI).

^a P for trend across the genotypes.

^b P for trend across the genotypes in sensitivity analysis excluding individuals identified as non-adequate energy reporters.

All analyses are adjusted for age, sex, method, and season.

Table 2 The reported intake of 27 food groups in MDCS by the FTO rs 9939609 genotype

	rs9939609
Variables	TT n=7898	AT n=10982	AA n=3919	P for trend^a	P for trend^b
Foods (g/MJ)
Vegetables	19.2 (19.0–19.5)	19.5 (19.2–19.7)	19.4 (19.1–19.9)	0.069	0.676
Fruits	20.3 (20.0–20.6)	20.5(20.2–20.7)	20.9 (20.4–21.3)	0.017	0.256
Juice	6.3 (6.1–5.6)	6.7 (6.4–6.9)	6.1 (5.8–6.5)	0.325	0.541
Boiled potato	10.5 (10.3–10.6)	10.4 (10.3–10.5)	10.3 (10.1–10.5)	0.393	0.416
Fried potato	1.9 (1.9–2.0)	1.9 (1.9–2.0)	1.9 (1.0–2.0)	0.889	0.687
Cereals	2.0 (1.9–2.0)	2.0 (2.0–2.1)	2.0 (2.0–2.1)	0.017	0.014
Soft bread	10.8 (10.6–10.9)	10.7 (10.6–10.8)	10.7 (10.5–10.9)	0.954	0.678
Crisp bread	1.7 (1.7–1.8)	1.8 (1.7–1.8)	1.8 (1.7–1.8)	0.327	0.648
Biscuits and pastry	3.7 (3.6–3.8)	3.8 (3.7–3.8)	3.9 (3.9–4.0)	<0.001	<0.001
Rice and Pasta	1.3 (1.3–1.3)	1.3 (1.2–1.3)	1.3 (1.3–1.3)	0.659	0.534
Egg	2.5 (2.4–2.5)	2.5 (2.4–2.5)	2.5 (2.4–2.6)	0.548	0.817
Meat low fat	7.1 (7.0–7.2)	7.1 (7.0–7.2)	7.1 (7.0–7.3)	0.395	0.818
Meat high fat	4.3 (4.3–4.4)	4.4 (4.4–4.5)	4.4 (4.3–4.5)	0.006	0.024
Fish low fat	2.9 (2.8–3.0)	2.9 (2.9–3.0)	3.0 (2.9–3.1)	0.207	0.628
Fish high fat	1.9 (1.9–2.0)	1.9 (1.9–2.0)	1.9 (1.8–2.0)	0.842	0.957
Milk low fat	23.2 (22.6–23.7)	23.8 (23.3–24.3)	23.6 (22.8–24.4)	0.054	0.048
Milk high fat	14.8 (14.4–15.2)	14.5 (14.1–14.8)	14.1 (13.5–14.6)	0.262	0.664
Cream	1.5 (1.5–1.5)	1.5 (1.5–1.6)	1.6 (1.6–1.6)	0.057	0.150
Ice cream	20.3 (20.0–20.6)	20.5 (20.2–20.8)	20.9 (20.4–21.3)	0.018	0.259
Margarine high fat	19.2 (19.0–19.5)	19.5 (19.3–19.7)	19.5 (19.1–19.9)	0.068	0.663
Margarine low fat	1.8 (1.7–1.8)	1.8 (1.8–1.9)	1.8 (1.7–1.9)	0.056	0.468
Cheese	4.3 (4.3–4.4)	4.4 (4.4–4.5)	4.4 (4.3–4.5)	0.006	0.024
Soft drinks	8.5 (8.2–8.8)	8.2 (8.0–8.5)	7.7 (7.2–8.1)	<0.001	<0.001
Soft drinks no energy	1.1 (0.98–1.3)	1.3 (1.1–1.4)	1.2 (0.96–1.4)	0.428	0.868
Sugars and Sweets	3.4 (3.4–3.5)	3.3 (3.3–3.4)	3.3 (3.2–3.4)	0.232	0.479
Chocolate	0.8 (0.8–0.8)	0.8 (0.8–0.8)	0.8 (0.8–0.8)	0.634	0.641
Salty snacks	0.02 (0.02–0.02)	0.02 (0.02–0.02)	0.01 (0.01–0.02)	0.014	0.126

Values are for mean (95% CI).

^a P for trend across the genotypes.

^b P for trend across the genotypes in sensitivity analysis excluding individuals identified as non-adequate energy reporters.

All analyses are adjusted for age, sex, method, and season.

Table 3 The reported intake of 27 food groups by the FTO rs9939609 genotype in normal weight and overweight participants of MDCS

	rs9939609
	BMI ≤25					BMI >25
Variables	TT n=3995	AT n=5218	AA n=1721	P^a	P^b	TT n=3892	TA n=5748	AA n=2197	P for trend^a	P for trend^a
	Foods (g/MJ)
	Vegetables	18.7	19.0	19.1	0.108	0.722	19.8	20.0	19.8	0.665	0.982
Fruits	19.0	19.2	20.1	0.028	0.206	21.5	21.6	21.4	0.561	0.998
Juice	6.5	6.7	5.9	0.458	0.158	6.1	6.6	6.3	0.029	0.024
Boiled potato	10.3	10.1	9.9	0.232	0.304	10.6	10.6	10.7	0.928	0.876
Fried potato	1.9	1.9	1.8	0.175	0.205	1.9	1.9	2.0	0.363	0.644
Cereals	2.1	2.1	2.1	0.155	0.476	1.9	2.0	2.0	0.016	0.002
Soft bread	11.1	11.1	11.1	0.920	0.400	10.5	10.4	10.4	0.808	0.279
Crisp bread	1.7	1.7	1.7	0.594	0.541	1.8	1.8	1.9	0.095	0.250
Biscuits and pastry	3.7	3.8	4.0	0.005	0.002	3.7	3.7	3.9	0.004	0.031
Rice and Pasta	1.3	1.3	1.2	0.164	0.273	1.3	1.3	1.3	0.398	0.696
Egg	2.4	2.4	2.3	0.287	0.878	2.5	2.6	2.6	0.488	0.805
Meat low fat	6.8	6.8	6.8	0.974	0.386	7.5	7.4	7.3	0.330	0.221
Meat high fat	4.4	4.5	4.5	0.078	0.370	4.2	4.3	4.3	0.036	0.028
Fish low fat	2.8	2.8	2.9	0.504	0.835	3.0	3.0	3.1	0.287	0.391
Fish high fat	1.9	1.8	1.9	0.720	0.669	2.0	2.0	1.9	0.951	0.595
Milk low fat	21.0	21.0	21.1	0.353	0.383	25.4	26.3	25.5	0.235	0.151
Milk high fat	15.5	15.3	14.5	0.900	0.603	14.1	13.7	13.7	0.300	0.359
Cream	1.5	1.6	1.6	0.185	0.359	1.5	1.5	1.5	0.083	0.197
Ice cream	19.0	19.2	20.1	0.026	0.201	21.4	21.6	21.4	0.587	0.975
Margarine hi	18.7	19.0	19.1	0.108	0.375	19.8	20.0	19.8	0.660	0.978
Margarine low	1.7	1.8	1.8	0.220	0.573	1.8	1.9	1.8	0.347	0.896
Cheese	4.4	4.5	4.5	0.078	0.370	4.3	4.3	4.3	0.002	0.028
Soft drinks	7.8	7.4	7.2	<0.001	0.001	9.1	8.9	8.0	0.019	0.019
Soft drink no e	0.82	0.97	0.73	0.673	0.351	1.5	1.5	1.5	0.486	0.938
Sugars and sweets	3.6	3.5	3.5	0.593	0.673	3.3	3.2	3.1	0.630	0.328
Chocolate	0.80	0.80	0.85	0.440	0.572	0.79	0.79	0.78	0.147	0.248
Salty Snacks	0.02	0.02	0.02	0.269	0.642	0.02	0.02	0.01	0.017	0.642

Values are for mean (95% CI).

^a P for trend across the genotypes.

^b P for trend across the genotypes in sensitivity analysis excluding individuals identified as non-adequate energy reporters.

All analyses are adjusted for age, sex, method, and season.