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Consumption of fried foods is thought to be unhealthy, but few data are available to support this assertion. Researchers recently conducted a prospective study of fried-food consumption and risk for coronary heart disease (CHD) among 41,000 Spanish adults aged 29 to 69 who were free of CHD at baseline. Typical daily fried-food consumption was assessed at study entry using a validated tool and ranged from 0 to 817 grams.
During a median follow-up of 11 years, 606 CHD events occurred, and 1135 study participants died. No links were seen between baseline fried-food consumption and either CHD or all-cause mortality. The type of oil used for frying (olive versus sunflower) did not influence the findings.