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Dopamine D2 receptor genotype (C957T) is associated with habitual consumption of sugars in a free‐living population
Author(s) -
Eny Karen M.,
Corey Paul,
ElSohemy Ahmed
Publication year - 2009
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.23.1_supplement.101.1
Subject(s) - dopamine receptor d2 , confounding , genotype , population , sugar , single nucleotide polymorphism , biology , fructose , medicine , endocrinology , genetics , food science , dopamine , gene , environmental health
Dopamine D2 receptor (DRD2) has been implicated in modulating the rewarding effect of foods high in sugar. The purpose of this study was to determine whether a variation in the DRD2 gene affects habitual consumption of sugars in a free‐living population. Non‐smoking Caucasian men (n=96) and women (n=217) between the ages of 20‐29 years completed a one‐month food frequency questionnaire and were genotyped for the C957T polymorphism in the DRD2 gene. Analysis of covariance with post‐hoc Tukey tests were used to compare nutrient intakes between genotypes, adjusting for potential confounders. Men and women were analyzed separately because of significant interactions between sex and DRD2 genotype. Among men, consumption of sucrose was 60 ± 6, 48 ± 4, and 39 ± 5 g/d for those with the CC, CT and TT genotypes, respectively, with a significant difference between the homozygotes (p=0.04), suggesting an additive mode of inheritance. Among women, sucrose consumption was 42 ± 4, 53 ± 2, and 44 ± 4 g/d for the CC, CT and TT genotypes, respectively, with CC and CT differing significantly (p=0.02). Fructose intake was also different among women with the CC and CT genotypes (p=0.02), suggesting a partial heterosis mode of inheritance. No differences were observed for protein or fat. These findings suggest that genetic variation in DRD2 influences food preference and may explain some of the inter‐individual differences in sugar consumption. Grant Funding Source Advanced Foods & Materials Network