Fried foods linked to higher risk of heart disease and stroke, study finds

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Cardiovascular diseases, such as arrhythmias, coronary heart disease, heart attack, high blood pressure, congenital heart defects, vascular dementia, and stroke, are a significant global health concern.

Researchers from Shenzhen University have found that consumption of fried foods may increase the risk of these conditions.

About the Study

The study involved a comprehensive review of research databases to identify relevant papers published up to April 2020. In total, 19 papers were considered for the analysis.

The data used in the study included information from 562,445 participants and 36,727 major cardiovascular ‘events’, such as heart attacks or strokes, to assess heart disease risk.

To examine the potential link between fried food consumption and heart disease-related deaths, the researchers used data from 754,873 participants and 85,906 deaths over an average monitoring period of 9.5 years.

Key Findings

The researchers found that the highest weekly consumption of fried foods was linked to a 28% increased risk of major heart events, a 22% heightened risk of coronary heart disease, and a 37% increased risk of heart failure.

Moreover, they discovered a linear relationship between fried food consumption and major heart events, coronary heart disease, and heart failure.

Specifically, these risks increased by 3%, 2%, and 12%, respectively, with each additional 114 g weekly serving of fried food.

Interpretation and Implications

Fried foods are known to increase energy intake due to their high fat content and the production of harmful trans-fatty acids during the frying process, often in hydrogenated vegetable oils.

Frying also leads to the generation of chemical by-products that can trigger the body’s inflammatory response.

In addition, foods commonly fried, such as chicken and French fries, are typically high in added salt and are often consumed with sugar-sweetened drinks, particularly when served as fast food.

Therefore, the team suggests that reducing the intake of fried foods could contribute to better cardiovascular health.

However, more studies are needed to establish the exact contribution of fried food to the risks of serious heart disease and stroke.

The research also highlights the need for individuals to consider dietary choices in the context of overall heart health.

The study was published in the scientific journal Heart.

Further information about nutrition and its impacts on health can be found in recent studies on the best time to take vitamins to prevent heart disease, the effects of calcium supplements on heart health, the role of blackcurrants in reducing blood sugar after meals, and the impact of drinking milk on the risks of heart disease and cancer.

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