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A new study from the University of Georgia reveals that genetics are a significant factor in determining the health benefits of a vegetarian diet. While many people experience lowered cholesterol and reduced risks of heart disease and Type 2 diabetes from a vegetarian diet, others may face health challenges due to their genetic makeup.
Published in the journal PLOS Genetics, the research highlights how individual genetic differences influence responses to nutrients and diet-related diseases. Michael Francis, Ph.D., the lead author and a graduate from UGA’s Institute of Bioinformatics, emphasized the importance of personalized nutrition based on genetic insights.
“We are building a scientific foundation for personalized nutrition, which optimizes human health at the level of the individual, instead of one-size-fits-all dietary recommendations,” Francis stated.
Study Insights
The researchers analyzed data from over 150,000 participants, including 2,300 strict vegetarians, to explore the genetic influence on health outcomes. The findings revealed that while most vegetarians had lower cholesterol levels, they also had lower Vitamin D levels and higher triglyceride levels compared to non-vegetarians.
Vitamin D is crucial for bone health and immune function, and its deficiency can lead to adverse health effects. Elevated triglycerides, a type of blood fat, can increase the risk of cardiovascular disease.
Genetic Variants and Health Outcomes
The study identified specific gene variants, or minor alleles, that altered health outcomes for vegetarians. For instance, a variant of the gene MMAA, related to calcium metabolism, showed that while most vegetarians had decreased calcium levels, individuals with this allele had increased calcium levels. This could benefit bone and dental health but also pose risks like kidney stones or cardiovascular issues.
Another significant finding was related to hormone levels. While most vegetarians experienced decreased testosterone, a subset with a different gene variant saw increased levels. Additionally, a gene variant affecting kidney function modified the diet’s impact on estimated glomerular filtration rate (eGFR), changing its influence from increasing to decreasing filtration rates.
Personalized Nutrition
Francis underscored the importance of these findings for personalized nutrition. “People with specific and immediate nutritional requirements related to these three traits should consider being tested for the variants we describe in this manuscript and making changes accordingly,” he advised.
The study paves the way for future nutrigenetics research and clinical trials, aiding in the understanding of diet impacts on diverse groups. The research was co-authored by Dr. Kaixiong Ye from UGA’s Department of Genetics and Drs. Kenneth Westerman and Alisa Manning from Harvard University.
For more information, refer to the study by Michael Francis et al, titled “Gene-vegetarianism interactions in calcium, estimated glomerular filtration rate, and testosterone identified in genome-wide analysis across 30 biomarkers,” published in PLOS Genetics (2024). DOI: 10.1371/journal.pgen.1011288.
