Fried food consumption, genetic risk, and incident obesity: a prospective study-Reference-Cited by-同舟云学术

Fried food consumption, genetic risk, and incident obesity: a prospective study

Published:2024 Issue:5 Volume:15 Page:2760-2771
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Wan Xuzhi¹,Ao Yang²,Liu Xiaohui²^ORCID,Zhuang Pan¹,Huang Yingyu¹,Shi Hongbo¹,Jiao Jingjing²^ORCID,Zhang Yu¹^ORCID

Affiliation:

1. Department of Gastroenterology, The First Affiliated Hospital, Zhejiang University School of Medicine, Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China

2. Department of Endocrinology, The Second Affiliated Hospital, Department of Nutrition, School of Public Health, Zhejiang University School of Medicine, Hangzhou, Zhejiang, China

Abstract

Fried food consumption leads to a higher abdominal obesity risk among individuals with a lower genetic risk, suggesting the restriction of fried food intake for this group of people.

Funder

Natural Science Foundation of Zhejiang Province

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FO/D3FO02803H

Reference54 articles.

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5. Basicplanet , Top 10 countries with highest fast food consuming rates. Available from: https://www.basicplanet.com/top-10-countries-with-highest-fast-food-consuming-rates/

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