Genetic Link Between Fried Foods And Obesity? Harvard School of Public Health Study

Published: Mar 19, 2014

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The first study to show that the adverse effects of fried foods may vary depending on the genetic makeup of the individual was released today.

People with a genetic predisposition to obesity are at a higher risk of obesity and related chronic diseases from eating fried foods than those with a lower genetic risk, according to the study by researchers from Harvard School of Public Health (HSPH), Brigham and Women’s Hospital, and Harvard Medical School (HMS).

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