Dietary Patterns and the Frequency of Disomy in Human Sperm.

Auteur(s) :
Hanke W., Jurewicz J., Radwan M., Sobala W., Gromadzińska J., Jabłońska E., Radwan P., Jakubowski L., Wąsowicz W.
Date :
Mar, 2016
Source(s) :
Urology. # p
Adresse :
Department of Environmental Epidemiology, Nofer Institute of Occupational Medicine, 8 Teresy St; 91-362 Lodz, Poland. Electronic address: [email protected].

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OBJECTIVES
To determine whether dietary patterns are associated with the frequency of sperm aneuploidy in a human sperm. It was shown that the role of nutrition, especially dietary pattern remains unexamined as a risk factor in sperm aneuploidy. In contrast to the traditional analytical approach used in nutritional epidemiology, dietary pattern analysis considers overall diet rather than individual nutrients or foods.

METHODS
The study population consisted of 212 men who were attending an infertility clinic for diagnostic purposes and who had semen concentration of ≥ 15 (10(6)/ml) (WHO 2010). Sperm aneuploidy was assessed using multicolour FISH (DNA probes specific for chromosomes 13, 18, 21, X, Y). Diet was assessed via food frequency questionnaire and dietary patterns were identified by factor analysis. Men were classified into three groups according to scores of each dietary pattern: Western, Mixed, Prudent.

RESULTS
In multivariate analysis Prudent dietary pattern characterized by high intakes of fish, chicken, fruit, cruciferous vegetables, tomatoes, leafy green vegetables, legumes and whole grains decrease disomy of chromosomes XX and 21 (p=0.01 and p=0.005) compared to Western dietary pattern characterized by high intakes of red and processed meat, butter, high fat dairy, refined grains, pizza, snacks, high energy drinks and sweets.

CONCLUSIONS
Higher consumption of Prudent dietary pattern was associated with decrease frequencies of sperm disomy. As this is the first study to analyze the relation of diet and the frequency of sperm aneuploidy our findings merit further studies, in other populations.

Source : Pubmed
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