Obesity impacted by epigenetics; fried food interacts with genes.

genome1Some people are more predisposed to obesity than others. A new study involving 37,000 participants has linked fried and genetic associated with obesity and confirmed that the interaction of fried food has an epigenetic impact on fat tissue. The genetic score in this study was based on 32 known genetic variants associated with (BMI) and obesity. Three categories of were identified: less than once a week, one to three times a week, and four or more times a week. Genetic scores ranged from 0 to 64 and those with a higher score had a higher BMI.

The strongly correlated fried and genetic scores with an individual’s .
Among participants in the highest third of the genetic score, the differences in BMI between individuals who consumed fried foods four or more times a week and those who consumed less than once a week were 1.0 kg/m2 in women and 0.7 kg/m2 in men.
For participants in the lowest third of the genetic score, the differences were 0.5 kg/m2 in women and 0.4 kg/m2 in men.

Professor Lu Qi the lead commented: “Our findings emphasize the importance of reducing fried in the prevention of obesity, particularly in individuals genetically predisposed to adiposity.”

The point out that the association between fried and a person’s fat content may vary according to differences in genetic predisposition; and vice versa, that the epigenetic influence on fat tissue may be modified by fried .

The finding is particularly relevant to the United States which has an epidemic obesity rate in children caused in part by a high junk food and fast food diet. Early intervention with a healthy diet is vital to prevent epigentic changes in body tissue.

Source

Qibin Qi, Audrey Y. Chu, Jae H. Kang, Jinyan Huang, Lynda M. Rose, Majken K. Jensen, Liming Liang, Gary C. Curhan, Louis R. Pasquale, Janey L. Wiggs, Immaculata De Vivo, Andrew T. Chan, Hyon K. Choi, Rulla M. Tamimi, Paul M. Ridker, David J. Hunter, Walter C. Willett, Eric B. Rimm, Daniel I. Chasman, Frank B. Hu, Lu Qi. Fried , genetic , and : gene-diet interaction analysis in three U.S. . British Medical Journal, March 2014

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