Fried Food Increases Obesity Risk

Fried food leads to more weight gain in people who are genetically prone to obesity, according to a study.

Researchers from Harvard University have found that eating fried foods four times a week or more has twice as big an effect on weight for those with high genetic obesity scores, compared to those with the lowest.

Obesity is on the rise with increases in bad diet

People whose genes make them at risk of obesity could be more likely to gain weight from fried foods than those without the genes

Even eating the foods just once or twice a week increases the risk of being overweight if people have a genetic predisposition to obesity.

Experts are therefore urging people to take extra care when it comes to diets, especially if they are overweight or obese.

The findings prove that cutting fried food consumption is key to preventing obesity.

“We found a significant interaction between fried food consumption and genetic predisposition to adiposity (obesity),” concluded the authors.

“These results for the first time suggest that individuals with a greater genetic predisposition to adiposity might be more susceptible to the adverse influence of overconsumption of fried food on adiposity; and overconsumption of fried foods might magnify genetic effects on adiposity.”

Obesity is known to cause a number of mobility issues, making everyday tasks harder. Installing devices such as stair lifts is just one way to make home life a little easier.

The study is the first of its kind to look at the interaction between obesity genetics, weight (measured as body mass index or BMI) and certain food groups.

Researchers analysed data from more than 37,000 men and women taking part in three health trials across the United States.

They looked at food consumption using questionnaires and calculated a genetic risk score based on 32 known genetic variants associated with BMI and obesity.

People in the highest third of genetic risk had twice the difference in BMI if they ate fried food four times a week or more, compared to those with the lowest risk. Those with the highest risk who ate the foods one to three times a week were also heavier than individuals with lower genetic risk.