Seafood, fatty acid biosynthesis genes, and multiple sclerosis susceptibility

Annette Langer-Gould; Lucinda J. Black; Emmanuelle Waubant; Jessica B. Smith; Jun Wu; Edlin G. Gonzales; Xiaorong Shao; Corinna Koebnick; Robyn M. Lucas; Anny Xiang; Lisa F. Barcellos

doi:10.1177/1352458519872652

Seafood, fatty acid biosynthesis genes, and multiple sclerosis susceptibility

Annette Langer-Gould^*, Lucinda J. Black, Emmanuelle Waubant, Jessica B. Smith, Jun Wu, Edlin G. Gonzales, Xiaorong Shao, Corinna Koebnick, Robyn M. Lucas, Anny Xiang, Lisa F. Barcellos

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

20 Citations (Scopus)

Abstract

Background: The role of omega-3 fatty acid in multiple sclerosis (MS) susceptibility is unclear. Objective: To determine whether fish/seafood intake or genetic factors that regulate omega-3 fatty acids levels are associated with MS risk. Methods: We examined the association of fish and shrimp consumption and 13 tag single nucleotide polymorphisms (SNPs) in FADS1, FADS2, and ELOV2 with risk of MS in 1153 individuals from the MS Sunshine Study, a case-control study of incident MS or clinically isolated syndrome (CIS), recruited from Kaiser Permanente Southern California. Results: Consuming fish/seafood at least once a week or at least once a month with regular fish oil use was associated with 44% reduced odds of MS/CIS (adjusted OR = 0.56; 95% CI = 0.41–0.76; p = 0.0002) compared with consuming fish/seafood less than once a month and no fish oil supplementation. Two FADS2 SNPs (rs174611 and rs174618) were independently associated with a lower risk of MS (adjusted ORs = 0.74, 0.79, p = 0.0056, 0.0090, respectively). Association of FADS2 SNPs with MS risk was confirmed in an independent dataset. Conclusion: These findings suggest that omega-3 fatty acid intake may be an important modifiable risk factor for MS. This is consistent with the other known health benefits of fish consumption and complementary genetic studies supporting a key role for omega-3 regulation.

Original language	English
Pages (from-to)	1476-1485
Number of pages	10
Journal	Multiple Sclerosis Journal
Volume	26
Issue number	12
DOIs	https://doi.org/10.1177/1352458519872652
Publication status	Published - 1 Oct 2020

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title = "Seafood, fatty acid biosynthesis genes, and multiple sclerosis susceptibility",

abstract = "Background: The role of omega-3 fatty acid in multiple sclerosis (MS) susceptibility is unclear. Objective: To determine whether fish/seafood intake or genetic factors that regulate omega-3 fatty acids levels are associated with MS risk. Methods: We examined the association of fish and shrimp consumption and 13 tag single nucleotide polymorphisms (SNPs) in FADS1, FADS2, and ELOV2 with risk of MS in 1153 individuals from the MS Sunshine Study, a case-control study of incident MS or clinically isolated syndrome (CIS), recruited from Kaiser Permanente Southern California. Results: Consuming fish/seafood at least once a week or at least once a month with regular fish oil use was associated with 44% reduced odds of MS/CIS (adjusted OR = 0.56; 95% CI = 0.41–0.76; p = 0.0002) compared with consuming fish/seafood less than once a month and no fish oil supplementation. Two FADS2 SNPs (rs174611 and rs174618) were independently associated with a lower risk of MS (adjusted ORs = 0.74, 0.79, p = 0.0056, 0.0090, respectively). Association of FADS2 SNPs with MS risk was confirmed in an independent dataset. Conclusion: These findings suggest that omega-3 fatty acid intake may be an important modifiable risk factor for MS. This is consistent with the other known health benefits of fish consumption and complementary genetic studies supporting a key role for omega-3 regulation.",

keywords = "Multiple sclerosis",

author = "Annette Langer-Gould and Black, {Lucinda J.} and Emmanuelle Waubant and Smith, {Jessica B.} and Jun Wu and Gonzales, {Edlin G.} and Xiaorong Shao and Corinna Koebnick and Lucas, {Robyn M.} and Anny Xiang and Barcellos, {Lisa F.}",

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year = "2020",

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doi = "10.1177/1352458519872652",

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T1 - Seafood, fatty acid biosynthesis genes, and multiple sclerosis susceptibility

AU - Langer-Gould, Annette

AU - Black, Lucinda J.

AU - Waubant, Emmanuelle

AU - Smith, Jessica B.

AU - Wu, Jun

AU - Gonzales, Edlin G.

AU - Shao, Xiaorong

AU - Koebnick, Corinna

AU - Lucas, Robyn M.

AU - Xiang, Anny

AU - Barcellos, Lisa F.

PY - 2020/10/1

Y1 - 2020/10/1

N2 - Background: The role of omega-3 fatty acid in multiple sclerosis (MS) susceptibility is unclear. Objective: To determine whether fish/seafood intake or genetic factors that regulate omega-3 fatty acids levels are associated with MS risk. Methods: We examined the association of fish and shrimp consumption and 13 tag single nucleotide polymorphisms (SNPs) in FADS1, FADS2, and ELOV2 with risk of MS in 1153 individuals from the MS Sunshine Study, a case-control study of incident MS or clinically isolated syndrome (CIS), recruited from Kaiser Permanente Southern California. Results: Consuming fish/seafood at least once a week or at least once a month with regular fish oil use was associated with 44% reduced odds of MS/CIS (adjusted OR = 0.56; 95% CI = 0.41–0.76; p = 0.0002) compared with consuming fish/seafood less than once a month and no fish oil supplementation. Two FADS2 SNPs (rs174611 and rs174618) were independently associated with a lower risk of MS (adjusted ORs = 0.74, 0.79, p = 0.0056, 0.0090, respectively). Association of FADS2 SNPs with MS risk was confirmed in an independent dataset. Conclusion: These findings suggest that omega-3 fatty acid intake may be an important modifiable risk factor for MS. This is consistent with the other known health benefits of fish consumption and complementary genetic studies supporting a key role for omega-3 regulation.

AB - Background: The role of omega-3 fatty acid in multiple sclerosis (MS) susceptibility is unclear. Objective: To determine whether fish/seafood intake or genetic factors that regulate omega-3 fatty acids levels are associated with MS risk. Methods: We examined the association of fish and shrimp consumption and 13 tag single nucleotide polymorphisms (SNPs) in FADS1, FADS2, and ELOV2 with risk of MS in 1153 individuals from the MS Sunshine Study, a case-control study of incident MS or clinically isolated syndrome (CIS), recruited from Kaiser Permanente Southern California. Results: Consuming fish/seafood at least once a week or at least once a month with regular fish oil use was associated with 44% reduced odds of MS/CIS (adjusted OR = 0.56; 95% CI = 0.41–0.76; p = 0.0002) compared with consuming fish/seafood less than once a month and no fish oil supplementation. Two FADS2 SNPs (rs174611 and rs174618) were independently associated with a lower risk of MS (adjusted ORs = 0.74, 0.79, p = 0.0056, 0.0090, respectively). Association of FADS2 SNPs with MS risk was confirmed in an independent dataset. Conclusion: These findings suggest that omega-3 fatty acid intake may be an important modifiable risk factor for MS. This is consistent with the other known health benefits of fish consumption and complementary genetic studies supporting a key role for omega-3 regulation.

KW - Multiple sclerosis

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U2 - 10.1177/1352458519872652

DO - 10.1177/1352458519872652

M3 - Article

SN - 1352-4585

VL - 26

SP - 1476

EP - 1485

JO - Multiple Sclerosis Journal

JF - Multiple Sclerosis Journal

IS - 12

ER -

Seafood, fatty acid biosynthesis genes, and multiple sclerosis susceptibility

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