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Paul Franks

Paul Franks

Principal investigator

Paul Franks

Interaction of dietary and genetic factors influencing body iron status and risk of type 2 diabetes within the EPIC-InterAct study

Author

  • Karina Meidtner
  • Clara Podmore
  • Janine Kröger
  • Yvonne T. Van Der Schouw
  • Benedetta Bendinelli
  • Claudia Agnoli
  • Larraitz Arriola
  • Aurelio Barricarte
  • Heiner Boeing
  • Amanda J. Cross
  • Courtney Dow
  • Kim Ekblom
  • Guy Fagherazzi
  • Paul W. Franks
  • Marc J. Gunter
  • José María Huerta
  • Paula Jakszyn
  • Mazda Jenab
  • Verena A. Katzke
  • Timothy J. Key
  • Kay Tee Khaw
  • Tilman Kühn
  • Cecilie Kyrø
  • Francesca Romana Mancini
  • Olle Melander
  • Peter M. Nilsson
  • Kim Overvad
  • Domenico Palli
  • Salvatore Panico
  • J. Ramón Quirós
  • Miguel Rodríguez-Barranco
  • Carlotta Sacerdote
  • Ivonne Sluijs
  • Magdalena Stepien
  • Anne Tjonneland
  • Rosario Tumino
  • Nita G. Forouhi
  • Stephen J. Sharp
  • Claudia Langenberg
  • Matthias B. Schulze
  • Elio Riboli
  • Nicholas J. Wareham

Summary, in English

OBJECTIVE Meat intake has been consistently shown to be positively associated with incident type 2 diabetes. Part of that association may be mediated by body iron status, which is influenced by genetic factors. We aimed to test for interactions of genetic and dietary factors influencing body iron status in relation to the risk of incident type 2 diabetes. RESEARCH DESIGN AND METHODS The case-cohort comprised 9,347 case subjects and 12,301 subcohort participants from eight European countries. Single nucleotide polymorphisms (SNPs) were selected from genome-wide association studies on iron status biomarkers and candidate gene studies. A ferritin-related gene score was constructed. Multiplicative and additive interactions of heme iron and SNPs as well as the gene score were evaluated using Cox proportional hazards regression. RESULTS Higher heme iron intake (per 1 SD) was associated with higher ferritin levels (b = 0.113 [95% CI 0.082; 0.144]), but not with transferrin (20.019 [20.043; 0.006]) or transferrin saturation (0.016 [20.006; 0.037]). Five SNPs located in four genes (rs1799945 [HFE H63D], rs1800562 [HFE C282Y], rs236918 [PCK7], rs744653 [SLC40A1], and rs855791 [TMPRSS6 V736A]) were associated with ferritin. We did not detect an interaction of heme iron and the gene score on the risk of diabetes in the overall study population (Padd = 0.16, Pmult = 0.21) but did detect a trend toward a negative interaction in men (Padd = 0.04, Pmult = 0.03). CONCLUSIONS We found no convincing evidence that the interplay of dietary and genetic factors related to body iron status associates with type 2 diabetes risk above the level expected from the sum or product of the two individual exposures.

Department/s

  • EXODIAB: Excellence in Diabetes Research in Sweden
  • EpiHealth: Epidemiology for Health
  • Cardiovascular Research - Hypertension
  • Internal Medicine - Epidemiology

Publishing year

2018-02-01

Language

English

Pages

277-285

Publication/Series

Diabetes Care

Volume

41

Issue

2

Document type

Journal article

Publisher

American Diabetes Association

Topic

  • Endocrinology and Diabetes

Status

Published

Research group

  • Cardiovascular Research - Hypertension
  • Internal Medicine - Epidemiology

ISBN/ISSN/Other

  • ISSN: 0149-5992