People with a genetic predisposition to obesity are at a higher risk of obesity and related chronic diseases from eating fried foods than those with a lower genetic risk, according to a new study from researchers from Harvard School of Public Health, Brigham and Women’s Hospital, and Harvard Medical School. It is the first study to show that the adverse effects of fried foods may vary depending on the genetic makeup of the individual. The study appears online March 18 in the British Medical Journal.