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Regular fried food consumption before pregnancy shown to increase risk of gestational diabetes: study

Posted:  Friday, October 17, 2014

The link between maternal nutrition and the risk of degenerative diseases has been a topic of interest since long. Now, European researchers in their latest study have shown that frequent consumption of fried foods, at home or outside, is associated with the increased risk of gestational diabetes mellitus (GDM). Very few epidemiological studies have investigated the association of fried food consumption with GDM risk.

The study published in the journal Diabetologia, included 21,079 singleton pregnancies from 15,027 women in the Nurses' Health Study II (NHS II) cohort. The researchers analysed the fried food consumption of the participants at home and outside separately and also the total fried food consumption based on their response from 4 given frequencies, namely less than once per week, 1-3 times per week, 4-6 times per week, or daily. The participants also had to report the kind of frying fat/oil used at home from real butter, margarine, vegetable oil, vegetable shortening, or lard.

During 10 years of follow up, the researchers documented the following:

1.    A total of 847 new cases of GDM were noted.

2.   After adjustment for age, parity, dietary and non-dietary factors, the risk for developing GDM was more than double among the respondents consuming fried foods 7 times or more per week as compared to those eating fried foods less than once a week.

3.   After further adjusting for body mass index (BMI), the GDM risk increased to 88% among those consuming fried foods 7 times or more per week as compared to those eating fried foods less than once a week.

“The potential detrimental effects of fried food consumption on GDM risk may result from the modification of foods and frying medium and generation of harmful by-products during the frying process,” said the researchers. They further added, “Frying results in significantly higher levels of dietary advanced glycation end products (AGEs), the derivatives of glucose-protein or glucose-lipid interactions. AGEs have been implicated in insulin resistance, pancreatic beta-cell damage, and diabetes, partly because they promote oxidative stress and inflammation. Moreover, intervention studies with a diet low in AGEs have shown significantly improved insulin sensitivity, reduced oxidant stress, and alleviated inflammation."

Confirming popular belief, the researchers observed a stronger association between consumption of commercially prepared fried foods and the risk of GDM in comparison to fried foods prepared at home. Repeated use of the same oil for frying and deterioration of oil quality are some of the reasons thought to be responsible for this link. Although further research is required, this study brings to fore how a simple lifestyle choice can significantly affect maternal health and pregnancy outcomes.

For study details:-Click Here!