Genetic link between fried foods and obesity?
The first study to show that the adverse effects of fried foods may vary depending on the genetic makeup of the individual was released today. 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, according to the study by researchers from Harvard School of Public Health (HSPH), Brigham and Women’s Hospital, and Harvard Medical School (HMS). “Our 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,” said Lu Qi, lead author and assistant professor in the Department of Nutrition at HSPH and Brigham and Women’s Hospital and Harvard Medical School The study appeared online today in the British Medical Journal. The researchers analyzed data from 9,623 women in the...