Fried food consumption-related gut microbiota linked to obesity, cardiometabolic diseases

A recent study has found a significant relationship between fried food consumption-related microbiome and an increased risk of obesity, central fat distribution, and cardiometabolic diseases.

The investigators analysed 6,637 individuals from the Wellness Living Laboratory China cohort (baseline 2016–2019) and 3,466 from the Lanxi cohort (baseline 2017–2019), with follow-up until 24 June 2024. They obtained data on fried food consumption and other covariates from face-to-face interviews.

The association between fried food consumption-related microbiota and cardiometabolic diseases during follow-up was examined using Cox regression models. The investigators also conducted sibling comparison analyses to control for unmeasured familial confounders using the between-within model.

Overall, 25 microbial genera significantly correlated with fried food consumption frequency. These genera were then used to develop a fried food consumption-related microbiota index.

In a meta-analysis of both cohorts, the investigators noted a positive association of this index with overall adiposity measures (BMI: β, 0.26, 95 percent confidence interval [CI], 0.19–0.32; central fat distribution parameters: β, 1.48, 95 percent CI, 1.14–1.82).

In longitudinal analyses, a higher fried food consumption-related microbiota index correlated with an increased risk of developing cardiometabolic diseases (diabetes: adjusted hazard ratio [aHR], 1.16, 95 percent CI, 1.07–1.27; major adverse cardiovascular events: aHR, 1.16, 95 percent CI, 1.06–1.26).

Similar results were noted in sibling comparison analyses.

These findings highlight “the importance of dietary choices in the management and prevention of chronic diseases,” the investigators said.