It has long been known that fried foods and fried foods in large quantities can be unhealthy. A meta-analysis showed that the consumption of products prepared in this wayRisk of major cardiovascular eventssuch as heart attacks and strokes increased. This even increases with each additional weekly serving of 114 g, according to the researchers.
How does fried food affect heart health?
The Western diet often does not promote good cardiovascular health. However, it's not entirely clear what impact fried food might have on the risks of serious heart disease and stroke. To shed light on this, a team of scientists searched research databases for relevant studies and found 19. They pooled data from 17 involving 562,445 participants and 36,727 major cardiovascular events such as heart attacks or strokes to assess risk. Data from studies that analyzed 754,873 participants and 85,906 deaths over an average monitoring period of 9.5 years found a possible link between fried food consumption and deaths from cardiovascular disease. The analysis found that the highest weekly consumption was associated with a 28% increased risk of major cardiovascular events. This resulted in a 22% increased risk of coronary heart disease and a 37% increase in heart failure.
The above risks increased significantly with each additional weekly serving of 4 ounces. The design of the included studies varied widely. All data relied on memory. These are factors that should be taken into account when interpreting the results, the researchers said. Frying also promotes the production of chemical byproducts involved in the body's inflammatory response, while foods like fried chicken andFrench Friesusually contain a lot of salt and are often accompanied by sugary drinks, especially when served in fast food restaurants.
How fried foods might influence the development of cardiovascular disease is not entirely clear. But they point to several possible explanations. Food prepared in this way increasesthis researchaccording to the energy intake due to the fat content. This creates harmful trans fats from hydrogenated vegetable oils commonly used in cooking.
