NEWSLETTER Heart disease risk associated with eating fried foods

 

• Eating fried food is linked to an increased risk of cardiovascular events
• The risk increases with each additional 4-ounce weekly serving
• Compared with those who ate the least fried food, those who ate the most had a 37% increased risk of heart failure

A recent meta-analysis has found that eating fried foods is linked with a heightened risk of major cardiovascular events, including heart attacks and strokes.

The analysis looked at the results of 19 studies, 17 of which concerned major cardiovascular events, and 6 of which investigated all forms of mortality.

The authors found that the risk rises with each additional weekly serving weighing 4 oz (114 grams). The results of the analysis appear in the journal Heart.

Generally, the Western diet is high in processed meats, saturated fats, refined sugars, and carbohydrates, and low in fruits, vegetables, whole grains, and seafood. This type of diet is considered a risk factor for obesity and type 2 diabetes.

In their meta-analysis, the researchers looked specifically at fried foods, which are prevalent in the Western diet, and how these foods impact cardiovascular health.

The effects of frying

Foods coated in flour and fried are often high in calories. And, as the researchers point out, they taste good, which makes overeating a temptation.

Also, fried foods, particularly those from fast-food outlets, often contain trans fats. These raise levels of low-density lipoprotein, or “bad,” cholesterol and reduce levels of helpful high-density lipoprotein, or “good,” cholesterol.

In addition, the researchers point out, frying boosts the production of chemical byproducts, which can affect the body’s inflammatory response.

Scientists had already associated eating fried foods with developing obesity, type 2 diabetes, coronary artery disease, and hypertension.

However, investigations into the links between fried food and cardiovascular disease and mortality had not yielded consistent results, the authors of the present analysis observed.

As a result, they set out to provide definitive evidence that doctors could use when giving dietary advice.

Source: Medical News Today