Fried Food Associated With Serious CVD Risk
LONDON (Dispatches) -- Fried-food Consumption is linked to a heightened risk of major heart disease and stroke, according to a pooled analysis of the available research data.
This risk rises with each additional 114 g weekly serving, the analysis shows.
The researchers trawled research databases, looking for relevant studies published up to April 2020, and found 19.
They pooled the data from 17, involving 562,445 participants and 36,727 major cardiovascular ‘events’, such as a heart attack or stroke, to assess cardiovascular disease risk.
Also they pooled the data from six, involving 754,873 participants and 85,906 deaths over an average monitoring period of 9.5 years, to assess the potential link between fried food consumption and deaths from cardiovascular disease and from any cause.
Their analysis showed that compared with the lowest category of weekly fried food consumption, the highest was associated with a 28% heightened risk of major cardiovascular events; a 22% heightened risk of coronary heart disease; and a 37% heightened risk of heart failure.
This risk rises with each additional 114 g weekly serving, the analysis shows.
The researchers trawled research databases, looking for relevant studies published up to April 2020, and found 19.
They pooled the data from 17, involving 562,445 participants and 36,727 major cardiovascular ‘events’, such as a heart attack or stroke, to assess cardiovascular disease risk.
Also they pooled the data from six, involving 754,873 participants and 85,906 deaths over an average monitoring period of 9.5 years, to assess the potential link between fried food consumption and deaths from cardiovascular disease and from any cause.
Their analysis showed that compared with the lowest category of weekly fried food consumption, the highest was associated with a 28% heightened risk of major cardiovascular events; a 22% heightened risk of coronary heart disease; and a 37% heightened risk of heart failure.