dna predisposition with certain genes may be more susceptible to the fattening effects of fried food, a new study suggests.
For example, 5 meters) person. On the other hand, among ladies with a lower genetic risk for obesity, those that ate fried food had a BMI that was just 0 frequently. 5 points greater than those that ate fried food rarely.
The findings underscore the importance of consuming less fried foods to avoid obesity, particularly for people who are predisposed to weight gain genetically, the researchers said.
Fried obesity and food
In the brand new study, experts analyzed information from more than 37,000 men and women who took part in three large research in the 1980s and 1990s. Every four years, individuals answered queries about their meals and beverage intake.
The subjects also had their genomes analyzed for the existence of some of 32 genetic markers associated with obesity. Each individual received a score – predicated on the number and kind of genetic markers the average person acquired – that reflected the subject’s genetic predisposition to obesity, or an obesity risk score.
Not surprisingly, those that ate fried food more frequently tended to have larger BMIs than those that ate fried meals less frequently. But this hyperlink was strongest among people that have the highest obesity-risk scores.
The people with the highest obesity-risk scores and the most fried food consumption had the highest BMIs overall also.
Fried food fine for some?
The findings held even after the researchers took into account other way of life factors that might affect obesity risk, and just how much time people spent watching TV or exercising.
Still, the researchers noted that the study found only a link, It is possible that other unhealthy habits not taken into account in the analysis were accountable for the link.
Qi said. He mentioned that, in the study, frequent consumption of fried meals was linked with an increased risk of obesity, for people with a low genetic risk of obesity even.
In addition, fried food consumption is associated with other adverse health effects, such as an increased risk of coronary disease, Qi said.
The findings support recommendations that motivate healthy eating for everyone, Qi said. In the future, it could be possible to tailor diet suggestions for people based on their genes, he said.