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

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

HSC medical students learn their future residency programs

For Shamini Parameswaran, medical school never seemed possible.

I wasnt supposed to really be in med school, she said. I left Lubbock to attend Johns Hopkins University. My undergraduate years were really hard for me. I was asked to leave the school for a semester, so I flunked out, basically.

Now in her fourth year of medical school, Parameswaran joined approximately 150 other Texas Tech Health Sciences Center medical students 11 a.m. Friday to find out where they will spend the next three to seven years in residency.

In the event known as Match Day, students across the nation learned at the same time if they will continue medical training in their chosen specialty, according to an HSC news release.

Parameswaran said she struggled during her years at HSC and even considered dropping out of medical school.

Despite challenges in her undergraduate and medical years, Parameswaran matched to YaleNew Haven Hospital, her preferred program, and will train to be a cardiovascular surgeon.

I knew this was a calling, she said. This was all a part of Gods plan for me. For 200 programs, there are 26 spots in my specialty. The chances of getting in were slim.

Dr. Steven Berk, HSC executive vice president and provost and dean of the School of Medicine, said within the past year, medical students have chosen a specialty, such as internal medicine or orthopedic surgery.

Students research various programs and rank their top choices. Programs rank the students as well, Berk said, and a computer within the National Resident Matching Program matches students to an appropriate program.

Its dramatic and theres a lot of excitement, Berk said. About half of them are doing their residency in Texas, which is great for the state. About 20 percent of them are staying right here with us at Texas Tech, which is good for us as well.

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HSC medical students learn their future residency programs

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