Fried food can be more dangerous if you have wrong genes
Washington – Researchers have suggested that people with a genetic predisposition to obesity are at a higher risk of obesity and related chronic diseases from eating fried foods than those with a lower genetic risk.
Lu Qi, lead author and assistant professor in the Department of Nutrition at HSPH and Brigham and Women’s Hospital and Harvard Medical School, said that their study shows that a higher genetic risk of obesity may amplify the adverse effects of fried food consumption on body weight, and high intakes of fried food may also exacerbate the deleterious genetic effects.
The researchers analyzed data 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.
Participants filled out food frequency questionnaires that asked how often they ate fried foods both at home and away from home. Body mass index (BMI) and lifestyle factors, such as physical activity, were also assessed. Genetic risk scores were calculated based on genetic variants associated with BMI.
The results showed that regular consumption of fried foods was associated with higher BMI, after taking into account other dietary and lifestyle factors.
In addition, the study showed that the association between overconsumption of fried foods and obesity was particularly pronounced among people with a greater genetic predisposition to obesity. On the other hand, the genetic effect on BMI among those who ate fried foods more than four times a week was about twice as large compared with those who ate them less than once a week.
The study has been published in the British Medical Journal.