Limiting saturated fat could help people whose genetic make-up increases their chance of being obese. In a new study, researchers from the Jean Mayer USDA Human Nutrition Research Center on Aging (USDA HNRCA) at Tufts University identified 63 gene variants related to obesity and used them to calculate a genetic risk score for obesity for more than 2,800 white, American men and women enrolled in two large studies on heart disease prevention. People with a higher genetic risk score, who also consumed more of their calories as saturated fat, were more likely to have a higher Body Mass Index (BMI), the ratio of body weight to height.
Ordovás and colleagues hypothesize that people who have these gene
variants that predispose them to obesity may be more sensitive to
saturated fat, which is found mostly in fatty cuts of meats, including
beef and pork, as well as butter, cheese and other high-fat dairy