An investigation of gene-environment interaction on eating behaviour and adiposity in a cohort of Quebec adults

Status Ongoing
Start date 2018
Location Quebec
Researcher Nielsen, Daiva
Associated institution McGill University
Summary

Eating behaviours and obesity risk are influenced by both genetic factors and the food environment. This project uses CARTaGENE data to examine how genetic variations related to eating behaviour, taste perception, and obesity susceptibility interact with factors such as food availability, food prices, and dietary habits. Findings to date suggest that higher-quality diets, particularly those characterized by greater consumption of plant-based foods, are associated with more favourable body weight and a lower risk of obesity. The analyses also indicate that specific dietary choices, including higher whole-grain intake and lower red meat consumption, may partly reduce the impact of genetic susceptibility to obesity. This research contributes to a better understanding of the complex relationships between genes, diet, and the environment and may help support the development of more personalized obesity prevention strategies.

Themes
  • Chronic diseases
  • Genetics and genomics
Data types
  • Biochemical and hematological data
  • Genetic data
  • Linked data
  • Physical and cognitive measures
  • Questionnaire data

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