Common variants in the CD36 gene are associated with oral fat perception, fat preferences, and obesity in African Americans

Abstract

Animal studies show that CD36, a fatty acid translocase, is involved in fat detection and preference, but these findings have not been reported in humans. The objective of this study was to determine whether human genetic variation in 5 common CD36 polymorphisms is associated with oral fat perception of Italian salad dressings, self-reported acceptance of high-fat foods and obesity in African-American adults (n = 317). Ratings of perceived oiliness, fat content, and creaminess were assessed on a 170-mm visual analogue scale (VAS) in response to salad dressings that were 5%, 35%, and 55% fat-by-weight content. Acceptance of added fats and oils and high-fat foods was self-reported and anthropometric measures were taken in the laboratory. DNA was isolated from saliva and genotyped at 5 CD36 polymorphisms. Three polymorphisms, rs1761667, rs3840546, and rs1527483 were associated with the outcomes. Participants with the A/A genotype at rs1761667 reported greater perceived creaminess, regardless of the fat concentration of the salad dressings (P < 0.01) and higher mean acceptance of added fats and oils (P = 0.02) compared to those with other genotypes at this site. Individuals who had C/T or T/T genotypes at rs1527483 also perceived greater fat content in the salad dressings, independent of fat concentration (P = 0.03). BMI and waist circumference were higher in participants who were homozygous for a deletion (D/D) at rs3840546, compared to I/D or D/D individuals (P < 0.001), but only 2 D/D individuals were tested, so this finding needs replication. This is the first study to demonstrate an association between common variants in CD36 and fat ingestive behaviors in humans.

Conflict of interest statement

Disclosure

The authors declared no conflict of interest.

Figures

Figure 1

Oral fat perception ratings for 5, 35, and 55% fat-by-weight Italian salad dressings as a function of CD36 genotype at (a) rs1761667 and (b) rs1527483. (a) Ratings for perceived fat content, creaminess, and oiliness as a function of rs1761667 genotype and fat concentration (5, 35, and 55% fat-by-weight). There was a main effect of rs1761667 genotype on ratings of perceived creaminess (F(2,305) = 5.5; P < 0.01). A/A individuals perceived greater creaminess than G/A (P = 0.03) and G/A (P = 0.02) individuals (post hoc, Scheffé). (b) Ratings for perceived fat content, creaminess, and oiliness as a function rs1527483 genotype. There was a main effect of rs1527483 genotype on ratings of perceived fat content (F(1,306) = 4.5; P = 0.02). C/T and T/T individuals (n = 20) tended to perceive greater fat content than C/C individuals (n = 288). There was a significant interaction between rs1527483 genotype and fat concentration on ratings of perceived creaminess (F(2,306) = 3.3; P = 0.04; interaction effect). C/T and T/T individuals rated the 35% fat salad dressing as creamier than C/C individuals (P < 0.05; post hoc, Scheffé).

Figure 2

Reported preferences for added fats and oils differed as a function of genotype at rs1761667 (F(2,307) = 3.73; P < 0.05). Individuals who have the A/A genotype (n = 59) reported higher preferences for added fats and oils compared to individuals who had the G/A genotype (n = 152), according to Sheffé post hoc analysis (P = 0.02). Models are adjusted for BMI, dietary restraint and disinhibition. Superscripts above error bars depict significant differences.