Mixed
Consuming fried foods four or more times per week significantly amplifies the genetic risk for higher BMI and obesity, with the effect size nearly doubling in high-genetic-risk individuals compared to low-risk individuals.
If you have a family history of obesity or known genetic risk factors, limiting fried food consumption to less than once a week is crucial. For those with high genetic risk, eating fried foods four or more times a week can nearly double the negative impact on your BMI compared to low-risk individuals. For those with low genetic risk, the impact is smaller but still present.
Among participants in the highest third of the risk score, the differences in BMI between individuals who consumed fried foods four and more times a week and those who consumed less than once a week amounted to 1.0 (SE 0.2) in women and 0.7 (SE 0.2) in men, whereas the corresponding differences were 0.5 (SE 0.2) and 0.4 (SE 0.2) in the lowest third of the risk score.
Why this rating
Large prospective cohort studies (NHS, HPFS, WGHS) with consistent replication across three independent cohorts, though observational design limits causal inference.
Source
Fried food consumption, genetic risk, and body mass index: gene-diet interaction analysis in three US cohort studies
Qi Qi et al. · BMJ · 2014
DOI 10.1136/bmj.g1610
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