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PubMed · 1830513

Gene-environment interactions in atherosclerosis.

Abstract

It is becoming clear that genetic and environmental factors can interact to varying degrees in a given individual. In some cases, genetically determined resistance to CAD (eg, genetic hyperalpha- or hypobetalipoproteinemia), or genetically determined susceptibility to CAD (eg, high Lp[a] levels) may not be significantly modulated by a prudent lifestyle. Estimates of the prevalence in the general population of these genetic extremes average around 5% (4). In the remaining 95% of cases, nature and nurture interact. For example, a genetic flaw that is usually expressed phenotypically as premature death due to CAD (eg, some cases of FH) can be ameliorated by a prudent diet. There is little doubt that an individual's responsiveness to environmental factors can be determined by many different genes. The exact candidate genes and the nature of most of the genetic changes affecting response to diet still need to be determined. Once identified, they may one day form the basis for early diagnosis of metabolic problems and individually tailored diet and drug treatment programs.

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BibTeXRIS

R A Hegele. 1991. Gene-environment interactions in atherosclerosis.. https://pubmed.ncbi.nlm.nih.gov/1830513/

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The changing structure of diets in the European Union in relation to healthy eating guidelines.

OBJECTIVE: Our objective in this paper is to assess diets in the European Union (EU) in relation to the recommendations of the recent World Health Organization/Food and Agriculture Organization expert consultation and to show how diets have changed between 1961 and 2001. DATA AND METHODS: Computations make use of FAOSTAT data on food availability at country level linked to a food composition database to convert foods to nutrients. We further explore the growing similarity of diets in the EU by making use of a consumption similarity index. The index provides a single number measure of dietary overlap between countries. RESULTS: The data confirm the excessive consumption by almost all countries of saturated fats, cholesterol and sugars, and the convergence of nutrient intakes across the EU. Whereas in 1961 diets in several European countries were more similar to US diets than to those of other European countries, this is no longer the case; moreover, while EU diets have become more homogeneous, the EU as a whole and the USA have become less similar over time. CONCLUSIONS: Although the dominant cause of greater similarity in EU diets over the period studied is increased intakes in Mediterranean countries of saturated fats, cholesterol and sugar, also important are reductions in saturated fat and sugar in some Northern European countries. This suggests that healthy eating messages are finally having an impact on diets; a distinctly European diet may also be emerging.

Cholesterol, Dietary↗