Genetic makeup influences unhealthy effects of fried foods

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Analysis of samples from 9,623 women in the Nurses’ Health Study, 6,379 men in the Health Professionals Follow-up Study, and 21,426 women in the Women’s Genome Health Study indicates that a higher genetic risk of obesity may increase the adverse effects of fried foods on body weight, and that high intakes of fried food may also exacerbate the harmful genetic effects. The study’s findings indicate that genetic risk of obesity may be mitigated by nutritional changes.

Qi Q, Chu AY, Kang JH, Huang J, Rose LM, Jensen MK, Liang L, Curhan GC, Pasquale LR, Wiggs JL, De Vivo I, Chan AT, Choi HK, Tamimi RM, Ridker PM, Hunter DJ, Willett WC, Rimm EB, Chasman DI, Hu FB, Qi L. Fried food consumption, genetic risk, and body mass index: gene-diet interaction analysis in three US cohort studies. BMJ. 2014 Mar 19;348:g1610. doi: 10.1136/bmj.g1610. PubMed PMID: 24646652; PubMed Central PMCID: PMC3959253.
Full text: http://www.bmj.com/content/348/bmj.g1610