Consumption of fried foods and risk of coronary heart disease: Spanish cohort of the European Prospective Investigation into Cancer and Nutrition study | BMJ


This is an interesting result. Does fried food not matter to heart disease risk? Or does the impact vary a lot between frying in different oils?

Consumption of fried foods and risk of coronary heart disease: Spanish cohort of the European Prospective Investigation into Cancer and Nutrition study | BMJ

In a Mediterranean country where olive and sunflower oils are the most commonly used fats for frying, and where large amounts of fried foods are consumed both at and away from home, no association was observed between fried food consumption and the risk of coronary heart disease or death.

Our results are directly applicable only to Mediterranean countries with frying methods similar to those in Spain. Firstly, oil (mainly olive and sunflower) rather than solid fat is used for frying in Spain. It is well established that olive oil is less prone to oxidation than other edible oils or fats. Secondly, consumption of fried foods in Spain is not a proxy for fast food intake.

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