Linking Fried Food Consumption, Genetic Risk & Body Mass Index

Research Paper Title

Fried Food Consumption, Genetic Risk, and Body Mass Index: Gene-diet Interaction Analysis in Three US Cohort Studies.

Study Question

Does genetic predisposition interact with the effect of fried food consumption on adiposity?

Summary Answer

The association between fried food consumption and adiposity is strengthened by genetic predisposition; and the genetic influences on adiposity are amplified by over consumption of fried foods.

What Is Known and What This Paper Adds

Fried food consumption and genetic variants have been associated with adiposity. The current study shows that these two types of risk factors might interact with each other in relation to body mass index (BMI) and risk of obesity.

Reference

Qi, Q., Chu, A.Y., Kang, J.H., Huang, J., Rose, L.M., Jensen, M.K., Liang, L., Curhan, G.C., Pasquale, L.R., Wiggs, J.L., De Vivo, I., Chan, A.T., Choi, H.K., Tamimi, R.M., Ridker, P.M., Hunter, D.J., Willett, W.C., Rimm, E.B., Chasman, D.I., Hu, F.B. & Qi, L. (2014) Fried Food Consumption, Genetic Risk, and Body Mass Index: Gene-diet Interaction Analysis in Three US Cohort Studies. British Medical Journal. BMJ 2014;348:g1610.

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