March 24, 2014 Sophie Langley

Fried foods may interact with genes to influence body weight, say experts

Eating fried foods more than four times a week had twice as much of an effect on Body Mass Index (BMI) for those with the highest genetic risk scores compared to those with lower scores, according to new research from Harvard Medical School.

It is well known that both fried food consumption and genetic variants are associated with adiposity (fatness), but the researchers from the Harvard School of Public Health, Brigham and Womens Hospital, and Harvard Medical School said the interaction between these two risk factors in relation to BMI and obesity had not previously been examined.

The research was undertaken by Lu Qi, Assistant Professor at Harvard Medical School of Public Health and Brigham and Womens Hospital and Harvard Medical School, and colleagues.

Study method

The research, published in the British Medical Journal on 18 March 2014, analysed interactions between fried food consumption and genetic risk associated with obesity in over 37,000 men and women taking part in three large US health trials.

The researchers used food frequency questionnaires to assess fried food consumption (both at home and away from home) and a genetic risk score based on 32 known genetic variants associated with BMI and obesity.

Three categories of fried food consumption were identified: less than once a week, one to three times a week, and four or more times a week. Genetic risk scores ranged from zero to 64, and those with a higher score had a higher BMI.

Height and body weight were assessed at the start of the trials, and weight was requested at each follow-up questionnaire. Lifestyle information, such as physical activity and smoking, was also collected. The researchers found consistent interactions between fried food consumption and genetic risk scores on BMI.

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Fried foods may interact with genes to influence body weight, say experts