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Session: Meal Timing and Diet Quality for Prevention of Obesity and/or Cardiometabolic Disease (Oral 14)

(OR14-04-23) Fried Food Consumption and Genetic Predisposition to Obesity: Gene-Diet Interaction Analysis

Monday, July 24, 2023
8:36 AM – 8:48 AM ET
Location:  Constitution B
Disclosure(s):
Yu Zhang, Professor: No relevant financial relationship(s) with ineligible companies to disclose.
Objectives: Genetic and dietary factors lead to the risk of developing adiposity, but whether there is a synergistic effect of these factors remains unclear. This study aimed to examine the relationship between fried food consumption and the risk of adiposity and whether the relationship was modified by the genetic predisposition to adiposity.

Methods: We included 27,427 participants with dietary data collected using a 24-hour dietary assessment method and available adiposity indicators, including body mass index (BMI) data, waist circumference (WC), and percentage of body fat (BF%). The genetic risk score (GRS) was calculated by 940 BMI-related variants. Multivariable adjusted Cox models were used to examine hazard ratios (HRs) for adiposity risk.

Results: With an average follow-up of 8.1 years, 1472 and 2893 participants were defined as overall obesity and abdominal obesity. Participants in the highest categories of fried food are positively associated with obesity risk (HR 1.31; 95% CI 1.10─1.56) and abdominal obesity risk (HR 1.27; 95% CI 1.12─1.45) compared with those in the lowest categories. They also had a higher risk of a 5% increase in BMI, WC, and BF%, mainly driven by fried potato but not fried white meat consumption. Moreover, abdominal obesity GRS had significant interactions with fried food consumption (P interaction=0.016). Greater consumption of fried food was associated with higher abdominal obesity risk (HR: 1.59, 95% CI: 1.25‒2.00) among participants with lower genetic risk.

Conclusions: Our findings supported that higher consumption of fried food was positively associated with adiposity development. The adherence to fried food consumption was associated with a higher abdominal obesity risk among individuals with a lower genetic risk, suggesting the restriction of fried food intake for this population.

Funding Sources: This research was supported by the National Key Research and Development Program of China and China Postdoctoral Science Foundation.