Fried food consumption, genetic risk, and body mass index: gene-diet interaction analysis in three US cohort studies.

ABSTRACT:

Objective

To examine the interactions between genetic predisposition and consumption of fried food in relation to body mass index (BMI) and obesity.

Design

Prospective cohort study.

Setting

Health professionals in the United States.

Participants

9623 women from the Nurses' Health Study, 6379 men from the Health Professionals Follow-up Study, and a replication cohort of 21,421 women from the Women's Genome Health Study.

Main outcome measure

Repeated measurement of BMI over follow-up.

Results

There was an interaction between fried food consumption and a genetic risk score based on 32 BMI-associated variants on BMI in both the Nurses' Health Study and Health Professionals Follow-up Study (P ≤ 0.001 for interaction). Among participants in the highest

SUBMITTER: Qi Q 

PROVIDER: S-EPMC3959253 | biostudies-literature | 2014 Mar

REPOSITORIES: biostudies-literature