Associations between dietary patterns, ADRβ2 Gln27Glu and ADRβ3 Trp64Arg with regard to serum triglyceride levels: J-MICC study

Hinako Nanri, Yuichiro Nishida, Kazuyo Nakamura, Keitaro Tanaka, Mariko Naito, Guang Yin, Nobuyuki Hamajima, Naoyuki Takashima, Sadao Suzuki, Yora Nindita, Michiko Kohno, Hirokazu Uemura, Teruhide Koyama, Satoyo Hosono, Haruo Mikami, Michiaki Kubo, Hideo Tanaka

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3 Citations (Scopus)


Interactions between dietary patterns and 2 β-adrenergic receptor (ADRβ) gene polymorphisms (ADRβ2 Gln27Glu and ADRβ3 Trp64Arg) were examined with regard to the effects on serum triglyceride levels. The cross-sectional study comprised 1720 men and women (aged 35–69 years) enrolled in the Japan Multi-Institutional Collaborative Cohort (J-MICC) Study. Genotyping was conducted using a multiplex polymerase chain reaction-based invader assay. We used 46 items from a validated short food frequency questionnaire and examined major dietary patterns by factor analysis. We identified four dietary patterns: healthy, Western, seafood and bread patterns. There was no significant association between any dietary pattern and serum triglyceride levels. After a separate genotype-based analysis, significant interactions between ADRβ3 Trp64Arg genotype and the bread pattern (p for interaction = 0.01) were associated with serum triglyceride levels; specifically, after adjusting for confounding factors, Arg allele carriers with the bread pattern had lower serum triglycerides (p for trend = 0.01). However, the Trp/Trp homozygous subjects with the bread pattern showed no association with serum triglycerides (p for trend = 0.55). Interactions between other dietary patterns and ADRβ polymorphisms were not significant for serum triglyceride levels. Our findings suggest that ADRβ3 polymorphism modifies the effects of the bread pattern on triglyceride levels.

Original languageEnglish
Article number545
Issue number9
Publication statusPublished - 06-09-2016
Externally publishedYes

All Science Journal Classification (ASJC) codes

  • Food Science
  • Nutrition and Dietetics


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