Author Interviews, BMJ, Brigham & Women's - Harvard, Genetic Research, Medical Research Centers, Nutrition, Weight Research / 19.03.2014
Fried Food Consumption and Obesity Linked to Genetic Predisposition
MedicalResearch.com Interview with:
Prof. Lu Qi,
Assistant Professor, Department of Nutrition
Harvard School of Public Health and Channing Division of Network Medicine
Department of Medicine, Brigham and Women’s Hospital and Harvard Medical School, Boston, MA
MedicalResearch.com: What are the main findings of the study?
Dr. Lu Qi: In this study, we for the first time provide reproducible evidence from three large cohort studies to show that the association between regular consumption of fried foods and higher BMI was particularly pronounced among people with a greater genetic predisposition to obesity. On the other hand, the adverse genetic effects on BMI were also amplified by consuming more fried foods, the effects 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.






















