Genetic and environmental contributions to food use patterns of young adult twins
Genetic and environmental contributions to food use patterns of young adult twins
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DOI：
10.1016/j.physbeh.2007.08.025
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发表时间：
2008-01-28
影响因子：
2.9
通讯作者：
Kaprio, Jaakko
中科院分区：
文献类型：
--
作者：
Keskitalo, Kaisu;Silventoinen, Karri;Kaprio, Jaakko
在一大群基于人群的年轻人双胞胎队列（22 至 27 岁）中估计了遗传因素对食物使用个体差异的影响。男性和女性双胞胎（n = 2009 对完整双胞胎）在邮寄问卷中使用 5 个类别（1=从不-5=每天几次）评估了 24 种食物的使用频率。通过因子分析对食品进行分类。通过基于线性结构方程的双胞胎数据的定量遗传建模，获得了加性遗传、共享环境和非共享环境影响对食品使用频率和因素评分的相对比例的估计。确定了食物使用的四个因素：“健康”食物、高脂肪食物、甜食和肉类。食品和食品类别使用频率的差异可以通过附加遗传和不共享的环境影响来解释，而共享的环境因素对食品使用没有影响。遗传效应对食品和食品类别使用频率总方差的平均比例分别为40%和45%。在四种食品（巧克力、其他糖果、油炸食品和肉类）的使用频率的遗传影响大小以及三种食品（新鲜蔬菜、水果和奶酪）的使用背后的遗传因素中观察到性别差异。总之，家庭环境似乎不会影响年轻人的食物使用，因此营养教育应针对这个年龄段，以支持健康饮食模式的发展。此外，结果阐明了性别特异性遗传效应对食物使用的重要性。 (C) 2007 Elsevier Inc. 保留所有权利。
The contribution of genetic factors to individual differences in food use was estimated in a large population-based twin cohort of young adults (22- to 27-year-old). Male and female twins (n=2009 complete twin pairs) evaluated use-frequencies of 24 food items using 5 categories (1=never-5=several times a day) in a postal questionnaire. Foods were categorized by factor analysis. Estimates of the relative proportions of additive genetic, shared environmental, and unshared environmental effects on the use-frequency of food items and factor scores were obtained by quantitative genetic modeling of twin data based on linear structural equations. Four factors of food use were identified: "healthy" foods, high-fat foods, sweet foods, and meats. The variance of the use-frequency of food items and food categories was explained by additive genetic and unshared environmental influences, whereas shared environmental factors did not contribute to food use. The average proportions of genetic effects on the total variance of the use-frequency of food items and food categories were 40% and 45%, respectively. Sex differences were observed in the magnitude of genetic influences for use-frequency of four food items (chocolate, other sweets, fried foods, and meat), and in genetic factors underlying the use of three (fresh vegetables, fruits, and cheeses) items. In conclusion, family environment does not appear to influence the food use of young adults and thus nutritional education should be targeted at this age group to support development of healthy eating patterns. In addition, the results illuminate the importance of the sex-specific genetic effects on food use. (C) 2007 Elsevier Inc. All rights reserved.