Likewise, no association was observed between fried food consumption and all cause mortality: multivariate hazard ratio for the highest versus the lowest quarter of fried food consumption was 0.93 (95% confidence interval 0.77 to 1.14; P for trend 0.98).Conclusion In Spain, a Mediterranean country where olive or sunflower oil is used for frying, the consumption of fried foods was not associated with coronary heart disease or with all cause mortality.IntroductionFrying is one of the most commonly used methods for cooking in Western countries. When food is fried its nutritional content changes the food loses water and takes up fat, increasing its energy density.1 2 Frying modifies both the foods and the frying medium because oils deteriorate during frying, especially when reused, through the processes of oxidation and hydrogenation, leading to a loss of unsaturated fats and an increase in trans fats.1 Thus fried food absorbs degradation products of the frying oil.3 At the same time, frying may also improve palatability by making food crunchy.4 5Fried foods have been associated with various cardiovascular risk factors in cross sectional studies. In Spain, the Pizarra study of 1226 adults showed that consumption of food fried with reused oils was associated with a higher prevalence of arterial hypertension.6 Furthermore, a cross sectional analysis of the Spanish cohort of the European Prospective Investigation into Cancer and Nutrition (EPIC) study concluded that consumption of fried foods was positively associated with general and central obesity.7 Similarly https://www.charmspandora-canada.com/, in the SUN (Seguimiento University of Navarra) cohort in Spain, more frequent consumption of fried foods at baseline was associated with a higher risk of becoming overweight or obese during a six year follow up.8 Lastly, in another cross sectional study in 2090 Italian adults, consumption of fried food was associated with lower high density lipoprotein cholesterol levels and a larger waist circumference.9Only a few studies have evaluated the effect of fried foods on risk of cardiovascular disease.
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