PP256 - THE LINK OF GASTROESOPHAGEAL REFLUX DISEASE (GERD) WITH THE INTAKE OF IRON IN CARRIERS OF DIFFERENT GENOTYPES OF THE FTO GENE

PP256

THE LINK OF GASTROESOPHAGEAL REFLUX DISEASE (GERD) WITH THE INTAKE OF IRON IN CARRIERS OF DIFFERENT GENOTYPES OF THE FTO GENE

S. Doaei^1,*, M. Gholamalizadeh¹

¹1.    Unit of Nutrition and Cancer, Cancer Epidemiology Research Program, Catalan Institute of Oncology, Bellvitge Biomedical Research Institute (IDIBELL), L'Hospitalet de Llobregat, Barcelona, Spain., Barcelona, Spain

Rationale: Gastroesophageal reflux disease (GERD) is a multifactorial condition influenced by environmental, anatomical, and genetic factors. Obesity, a major GERD risk factor, is linked to dietary intake and also the FTO gene. The relationship between GERD and nutrients may be influenced by FTO genotype. This study examined whether FTO rs9939609 genotypes affect GERD risk association with dietary iron intake.

Methods: A case-control study was conducted on 450 participants aged 35–70 years (150 GERD cases and 300 controls). Dietary iron intake was estimated using a validated food frequency questionnaire (FFQ) and assessed with Nutritionist IV software. Genotyping of the FTO rs9939609 polymorphism was performed using tetra-primer amplification refractory mutation system (Tetra-ARMS) PCR.

Results: Among individuals with the TT genotype, dietary iron intake was significantly higher in GERD cases compared to controls (19.80 vs. 17.91 mg/day, P = 0.046), and was associated with an increased risk of GERD (OR = 1.158, 95% CI: 1.021–1.314, P = 0.023). This association remained significant after adjusting for age, BMI, calorie intake, and physical activity. No significant association was observed among AA/AT genotype carriers

Conclusion: These findings suggest that the association between dietary iron intake and GERD risk may be modulated by the FTO rs9939609 genotype, with a significant link observed in individuals with the TT genotype. This highlights the potential importance of considering genetic variation in dietary strategies for GERD prevention and management.

Disclosure of Interest: None declared