Genetic Makeup Can Exacerbate Effects of Fried-Food Diet
Genetic susceptibility to obesity exacerbates the adverse effects of eating fried foods, results from a large new study of over 37,000 participants indicates.
The research led by Lu Qi, MD, assistant professor in the department of nutrition, Harvard School of Public Health, Boston, Massachusetts, is published online in BMJ.
The findings highlight the particular importance of reducing fried-food consumption in people genetically predisposed to obesity, say Dr. Qi and colleagues. Those participants who were in the highest third of genetic risk for obesity and ate large amounts of fried food saw twice the effect on their body mass index (BMI) as people who were in the lowest tertile for genetic risk but who ate a similar amount of fried food.
“While we encourage everyone to reduce fried-food intakes and follow a healthy lifestyle, it appears time to consider how to integrate the novel genomic findings into our future health recommendations and practices,” remarked Dr. Qi.
via Blogger http://bit.ly/1hNyQTY
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