Table 2.
Body mass index according to frequency of fried food consumption and third of genetic risk score*
| Genetic risk score | Mean BMI by consumption/week | P for trend | P for interaction | ||
|---|---|---|---|---|---|
| <1 | 1-3 | ≥4 | |||
| Total consumption† | |||||
| Nurses’ Health Study: | |||||
| 1 (<27.5) | 25.6 (0.1) | 25.9 (0.1) | 26.1 (0.2) | 0.005 | 0.005 |
| 2 (27.5-30.8) | 26.1 (0.1) | 26.6 (0.1) | 26.9 (0.2) | <0.001 | |
| 3 (≥30.9) | 27.0 (0.1) | 27.4 (0.1) | 28.0 (0.2) | <0.001 | |
| Health Professionals Follow-Up Study: | |||||
| 1 (<27.5) | 25.7 (0.1) | 25.9 (0.1) | 26.1 (0.1) | 0.01 | 0.02 |
| 2 (27.5-30.8) | 26.0 (0.1) | 26.2 (0.2) | 26.6 (0.1) | <0.001 | |
| 3 (≥30.9) | 26.4 (0.1) | 26.7 (0.1) | 27.1 (0.1) | <0.001 | |
| Fried food consumed at home† | |||||
| Nurses’ Health Study: | |||||
| 1 (<27.5) | 25.7 (0.1) | 25.9 (0.1) | 25.2 (0.3) | 0.58 | 0.02 |
| 2 (27.5-30.8) | 26.1 (0.1) | 26.6 (0.1) | 26.0 (0.3) | 0.002 | |
| 3 (≥30.9) | 27.1 (0.1) | 27.4 (0.1) | 27.4 (0.3) | 0.01 | |
| Health Professionals Follow-Up Study: | |||||
| 1 (<27.5) | 25.8 (0.1) | 25.9 (0.1) | 25.8 (0.3) | 0.53 | 0.07 |
| 2 (27.5-30.8) | 26.1 (0.1) | 26.4 (0.1) | 26.3 (0.3) | 0.04 | |
| 3 (≥30.9) | 26.5 (0.1) | 27.0 (0.1) | 26.6 (0.3) | 0.04 | |
| Fried food consumed away from home† | |||||
| Nurses’ Health Study: | |||||
| 1 (<27.5) | 25.6 (0.1) | 26.4 (0.2) | 27.9 (0.9) | <0.001 | 0.01 |
| 2 (27.5-30.8) | 26.1 (0.1) | 27.2 (0.2) | 27.8 (0.7) | <0.001 | |
| 3 (≥30.9) | 26.9 (0.1) | 28.4 (0.2) | 28.2 (1.0) | <0.001 | |
| Health Professionals Follow-Up Study: | |||||
| 1 (<27.5) | 25.7 (0.1) | 26.1 (0.1) | 26.3 (0.3) | 0.002 | 0.14 |
| 2 (27.5-30.8) | 26.0 (0.1) | 26.4 (0.1) | 27.4 (0.3) | <0.001 | |
| 3 (≥30.9) | 26.5 (0.1) | 26.9 (0.1) | 27.1 (0.4) | 0.002 | |
| Replication phase in Women’s Genome Health Study‡ | |||||
| Total fried food consumption: | |||||
| 1 (<27.4) | 25.6 (0.1) | 25.9 (0.1) | 26.3 (0.2) | <0.001 | <0.001 |
| 2 (27.4-30.6) | 26.1 (0.1) | 26.9 (0.1) | 27.3 (0.2) | <0.001 | |
| 3 (≥30.7) | 26.7 (0.1) | 27.5 (0.1) | 28.6 (0.2) | <0.001 | |
| Fried food consumed at home: | |||||
| 1 (<27.4) | 25.7 (0.1) | 25.9 (0.1) | 25.8 (0.5) | 0.03 | 0.004 |
| 2 (27.4-30.6) | 26.3 (0.1) | 26.7 (0.1) | 26.7 (0.4) | 0.05 | |
| 3 (≥30.7) | 26.9 (0.1) | 27.5 (0.1) | 28.9 (0.5) | <0.001 | |
| Fried food consumed away from home: | |||||
| 1 (<27.4) | 25.6 (0.1) | 26.2 (0.1) | 26.2 (0.5) | <0.001 | <0.001 |
| 2 (27.4-30.6) | 26.1 (0.1) | 27.2 (0.1) | 28.7 (0.6) | <0.001 | |
| 3 (≥30.7) | 26.8 (0.1) | 28.2 (0.1) | 30.0 (0.6) | <0.001 | |
*Data are least squares means (SE) of BMI (averages over follow-up) across categories of fried food consumption.
†Data derived from repeated measures analysis for women in Nurses’ Health Study (four measures during 1984-98) and in Health Professionals Follow-Up Study (three measures during 1986-98), adjusted for age, source of genotyping data, physical activity, television watching, smoking, alcohol intake, sugar sweetened beverage intake, alternative healthy eating index, and total energy intake. Data on fried food consumption assessed four years before assessment of BMI.
‡Data derived from general linear regression analysis for women in Women’s Genome Health Study, adjusted for age, physical activity, smoking, alcohol intake, sugar sweetened beverage intake, alternative healthy eating index, and total energy intake. Data on fried food consumption assessed three years before assessment of BMI.