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A new study has suggested that the intake of fried-food is linked to a heightened risk of major heart disease and stroke.
The research suggested that fried-food intake is linked to a heightened risk of major heart disease and stroke. The results are published online in the journal Heart and the risk rises with each additional 114 g weekly serving, the analysis indicates.
Their analysis showed that compared with the lowest category of weekly fried food consumption, the highest was associated with a 28 percent heightened risk of major cardiovascular events; a 22 percent heightened risk of coronary heart disease, and a 37 percent heightened risk of heart failure.
These associations held true when stratified by various study and participant characteristics. These risks substantially increased by 3 percent, 2 percent, and 12 percent, respectively, in tandem with each additional 114 g weekly serving.
Several studies included only one type of fried food, such as fried fish, potatoes, or snacks, rather than total fried food intake, which may have underestimated the associations found, suggest the researchers.
No associations were found for deaths from cardiovascular disease or from any cause, but this might be because of the relatively small numbers involved, say the researchers.
Fried foods boost energy intake because of their fat content and they generate harmful trans-fatty acids from the hydrogenated vegetable oils often used to cook them.
