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该研究旨在探索基因遗传学和与体质量指数(body mass index,BMI)、肥胖相关的油炸食品摄入之间的交互作用。方法:入选护士健康研究中9623名女性,健康专业人员随访研究中的6379名男性和女性健康基因组学研究中情况相似的女性21 421人为研究对象,行前瞻性队列研究。主要观察指标为随访期间的BMI。结果:在护士健康研究和健康专业人员随访研究中,油炸食品的摄入和遗传基因风险评分(以32项与BMI相关的基因指标为基础进行评分)存在交互
The aim of this study was to explore the interactions between genetics and the consumption of fried foods associated with body mass index (BMI) and obesity. METHODS: A total of 9623 women enrolled in the Nurses’ Health Study, 6,379 men in follow-up studies of health professionals and 21,421 women with similar status in health genomics were enrolled in the prospective cohort study. MAIN OUTCOME MEASURES BMI during follow-up. Results: In nurses’ health studies and health professionals follow-up studies, there was interaction between fried food intake and genetic risk score (based on 32 BMI-related genetic markers)