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Certain Genetic Profiles Can Amplify the Fattening Effect of Fried Foods — Physician’s First Watch

Medical News |
March 19, 2014

Certain Genetic Profiles Can Amplify the Fattening Effect of Fried Foods

By Joe Elia

Genetic profiles associated with increased body mass index can worsen the effects of fried food on weight gain, a BMJ study suggests. Editorialists point out, however, that the findings' impact is tempered by "poor" predictive power at the individual level.

Researchers used questionnaires to measure fried food consumption in two cohorts comprising more than 15,000 adults. They also created a risk score based on the presence of genetic polymorphisms associated with BMI.

Those with the highest genetic risk scores showed a worse effect on BMI when comparing high versus low consumption — the difference amounting to roughly 1 BMI unit between consumption categories. Those with the lowest genetic risk scores did not show a similar BMI difference — only about 0.5 BMI unit between consumption categories.

The findings were confirmed in a separate cohort of more than 20,000 women.

Reader Comments (1)

PAUL HELMAN

Was it in any way controlled for other macronutrients?

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