| 1. |
- Speliotes, Elizabeth K., et al.
(författare)
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Association analyses of 249,796 individuals reveal 18 new loci associated with body mass index
- 2010
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Ingår i: Nature Genetics. - : Springer Science and Business Media LLC. - 1061-4036 .- 1546-1718. ; 42:11, s. 937-948
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Tidskriftsartikel (refereegranskat)abstract
- Obesity is globally prevalent and highly heritable, but its underlying genetic factors remain largely elusive. To identify genetic loci for obesity susceptibility, we examined associations between body mass index and ~2.8 million SNPs in up to 123,865 individuals with targeted follow up of 42 SNPs in up to 125,931 additional individuals. We confirmed 14 known obesity susceptibility loci and identified 18 new loci associated with body mass index (P < 5 × 10−8), one of which includes a copy number variant near GPRC5B. Some loci (at MC4R, POMC, SH2B1 and BDNF) map near key hypothalamic regulators of energy balance, and one of these loci is near GIPR, an incretin receptor. Furthermore, genes in other newly associated loci may provide new insights into human body weight regulation.
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| 2. |
- Voight, Benjamin F., et al.
(författare)
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Twelve type 2 diabetes susceptibility loci identified through large-scale association analysis
- 2010
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Ingår i: Nature Genetics. - : Springer Science and Business Media LLC. - 1061-4036 .- 1546-1718. ; 42:7, s. 579-589
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Tidskriftsartikel (refereegranskat)abstract
- By combining genome-wide association data from 8,130 individuals with type 2 diabetes (T2D) and 38,987 controls of European descent and following up previously unidentified meta-analysis signals in a further 34,412 cases and 59,925 controls, we identified 12 new T2D association signals with combined P < 5 x 10(-8). These include a second independent signal at the KCNQ1 locus; the first report, to our knowledge, of an X-chromosomal association (near DUSP9); and a further instance of overlap between loci implicated in monogenic and multifactorial forms of diabetes (at HNF1A). The identified loci affect both beta-cell function and insulin action, and, overall, T2D association signals show evidence of enrichment for genes involved in cell cycle regulation. We also show that a high proportion of T2D susceptibility loci harbor independent association signals influencing apparently unrelated complex traits.
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| 3. |
- Jorgensen, R. B., et al.
(författare)
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Simulated Restaurant Cook Exposure to Emissions of PAHs, Mutagenic Aldehydes, and Particles from Frying Bacon
- 2013
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Ingår i: Journal of Occupational and Environmental Hygiene. - : Informa UK Limited. - 1545-9624 .- 1545-9632. ; 10:3, s. 122-131
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Tidskriftsartikel (refereegranskat)abstract
- This study investigated the exposure of cooks to polycyclic aromatic hydrocarbons (PAHs), higher mutagenic aldehydes, total particles, and ultrafine particles during cooking. Experiments were performed by pan frying fresh and smoked bacon on both electric and gas stoves, and with the gas alone. Detailed analyses of PAHs were performed, with analyses of the levels of 32 different PAHs. A TSI-3939 scanning mobility particle sizer system was used to measure the ultrafine particles. The results showed that total PAHs were in the range of 270–300 ng/m3 air. However, the smoked bacon experiment showed a somewhat different PAH pattern, whereby retene constituted about 10% of the total PAHs, which is a level similar to that of the abundant gas phase constituent phenanthrene. The reason for the elevated retene emissions is unknown. The total cancer risk, expressed as toxic equivalency factors, showed a somewhat higher risk on the electric stove (p < 0.05) compared with the gas stove. Levels of trans, trans-2,4-decadienal were between 34 and 54 μg/m3 air. The level of total particles was between 2.2 and 4.2 mg/m3. Frying on a gas stove caused a statistically significant higher amount of ultrafine particles compared with frying on an electric stove. Large variations in the mobility diameter at peak particle concentration were found (74.4 nm–153.5 nm). The highest mobility diameter was found for frying on an electric stove. The gas flame itself showed a maximum production of 19.5-nm-sized particles and could not be the explanation for the difference between frying on the gas stove and frying on the electric stove. No single indicator for the exposure to cooking fume could be selected. Each compound should be measured independently to provide a comprehensive characterization of the cooking exposure.
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