Eating cereals such as rice, wheat and corn may lower an individual’s risk of developing primary biliary cholangitis (PBC), while consuming nonoily fish may increase it, according to a study recently published in Medicine.
Though there have been efforts to uncover the various factors that contribute to someone developing PBC, the influence of dietary factors has been largely unexplored despite their potential impact. “While genetic predisposition plays a significant role in PBC pathogenesis, environmental factors, including dietary habits and their interaction with the gut microbiota, are increasingly recognized as potential triggers,” noted the authors.
To better understand the relationship of dietary intake and PBC development, the study’s authors used a well-established scientific method — two-sample Mendelian randomization — to evaluate if genetic predisposition to certain foods influenced the likelihood of developing this disease.
Researchers gathered the genetic information of 2,861 patients with PBC and 8,514 healthy individuals. Specifically, they were looking for variations in DNA (called single-nucleotide polymorphisms, or SNPs) that were associated with dietary predisposition. This led them to investigate six different dietary exposure factors and seven independent SNPs.
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They found that two dietary intake factors had a sufficiently strong statistical influence on the development of PBC. First, individuals who had a genetic predisposition for cereal grains intake were less likely to develop PBC. The authors said that this may be because cereals help with immune homeostasis and overall liver health. “Cereals, particularly whole grains, are rich in fiber and bioactive compounds that support gut health and immune function,” they noted.
Second, individuals who had a genetic predisposition for eating nonoily fish were more likely to develop PBC. “Nonoily fish provide essential nutrients but may also influence the gut microbiota and immune responses in ways that could exacerbate autoimmune conditions,” the authors noted.
The authors also examined the relationships between PBC and dispositions for beer, cider, bread, raw vegetables and tea, but these relationships were not statistically strong enough for a conclusion to be made either way.
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