GENETIC INFLUENCES ON THE RELATIONSHIP BETWEEN MEAT CONSUMPTION & LDL-C LEVELS

Abstract

Meat consumption is known to be related to increased concentrations of low density lipoprotein cholesterol (LDL-C), which is directly related to several cardiometabolic diseases.Though some clinical trials have elucidated how meat consumption disproportionately impacts blood biomarker levels in some groups more than others, little is known regarding how genetic factors might modify this association. In this study, a genetic risk score (GRS) comprised of SNPs known to be related to an increased genetic risk of high LDL-C levels was calculated for 402,434 participants in the UK Biobank and tested for interactions with both red meat and processed meat consumption, as defined by responses to a food frequency questionnaire. Red meat consumption was found to have a significant interaction with the GRS (β=0.01,p=0.011). In particular, those with a higher LDL-C GRS were more likely to consume red meat, though all groups displayed a positive association with red meat consumption. As such, across all levels of genetic risk, lower red meat consumption was found to be consistently associated with a reduced risk of high LDL-C levels, consistent with the recommendations of nutritional guidelines.