Association between dietary preferences and the risk of osteoarthritis in Europeans:analysis of human genome-wide association study data
- VernacularTitle:欧洲人饮食偏好与骨关节炎发病风险的关系:人类全基因组关联研究数据分析
- Author:
Jiahui PANG
1
;
Bo WANG
;
Yingxuan HU
;
Ziwei HU
;
Wen WU
Author Information
- Publication Type:Journal Article
- Keywords: food preference; osteoarthritis; European population; Mendelian randomization; genome-wide association study; causal association
- From: Chinese Journal of Tissue Engineering Research 2025;29(29):6333-6342
- CountryChina
- Language:Chinese
- Abstract: BACKGROUND:Some studies have shown a potential relationship between dietary intake and osteoarthritis,but whether there is a causal relationship between food preferences and osteoarthritis is still unknown.There is currently no large-scale genome-wide association study on dietary preferences and osteoarthritis in China.OBJECTIVE:To explore the causal association between dietary preferences and osteoarthritis in European populations,in order to provide a theoretical basis for the prevention of osteoarthritis and to provide reference data for the identification of high-risk groups for hip and knee osteoarthritis in China.METHODS:A total of 20 dietary preference genetic statistics datasets were selected to screen for exposure factor-related instrumental variables.The dataset for osteoarthritis was selected for the ending.After exclusion of the instrumental variables related to confounders,the two-sample Mendelian randomized causal association analysis was conducted mainly by inverse variance weighted analysis,and other four statistical methods were used as supplements.Sensitivity test was performed for the results.RESULTS AND CONCLUSION:(1)The results of the inverse variance weighted analysis showed that preference for barbecue(OR=1.204,95％CI:1.058-1.370,P=0.005),beef(OR=1.167,95％CI:1.034-1.317,P=0.012),chicken(OR=1.399,95％CI:1.119-1.749,P=0.003),pork chops(OR=1.218,95％CI:1.039-1.427,P=0.015)and coffee(OR=1.133,95％CI:1.037-1.238,P=0.006)were risk factors for osteoarthritis of the knee and hip joints,vegetables(OR=0.893,95％CI:0.827-0.964,P=0.004),and vinegar(OR=0.897,95％CI:0.812-0.991,P=0.032)were protective factors for knee-hip osteoarthritis.(2)The results of the sensitivity analysis showed that the instrumental variables included in the analysis without horizontal pleiotropy and bias,and the corresponding inverse variance weighted analysis of effects model was used according to the results of the heterogeneity analysis.(3)The results of this study provide certain reference value in the research on the relationship between dietary preferences and hip and knee osteoarthritis,but only included human whole genome association study data from European populations,and the validity of the research results in other races remains to be tested.Moreover,no stratification was performed on gender,age and other health status.It is difficult to completely rule out the bias from population stratification in the research results.In the future,larger-scale and more finely classified sample data are still needed to carry out relevant causal relationship research.
