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Apr 1, 2021 · Fried foods carry heart risks in part because they spur inflammation. But how many servings of crispy French fries does it take to raise your risk for cardiovascular disease? Not many, suggests a large analysis published online Jan. 18, 2021, by the journal Heart. Scientists pooled the findings of 17 studies on fried foods and problems like ...
- Heart Failure
When heart failure affects mainly the left side of the...
- Heart Failure
- Sugar, Salt, Fat. Over time, high amounts of salt, sugar, saturated fat, and refined carbs raise your risk for a heart attack or stroke. If you’re worried about your heart, you’ll want to keep these out of regular rotation.
- Bacon. More than half of bacon’s calories come from saturated fat, which can raise your low-density lipoprotein (LDL), or bad cholesterol, and boost your chance of a heart attack or stroke.
- Red Meat. Eating too much beef, lamb, and pork may raise your odds for heart disease and diabetes. It may be because they’re high in saturated fat, which can boost cholesterol.
- Soda. Having small amounts of added sugar isn’t harmful, but a can of soda has more added sugar than experts recommend for a whole day. Soda drinkers tend to gain more weight and are more likely to be obese and have type 2 diabetes, high blood pressure, and heart disease.
- Overview
- The effects of frying
- Fried food intake and disease
- More research needed
•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.
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.
The authors pooled the data from 17 studies, which included data from 562,445 participants and 36,727 major cardiovascular events, to assess the link with cardiovascular disease risk.
They also gathered data from six studies, involving 754,873 participants and 85,906 deaths, to look for associations between fried food and mortality.
The researchers found that, compared with respondents who ate the least amount of fried food, those who ate the most had a 28% increased risk of major cardiovascular events, a 22% increased risk of coronary heart disease, and a 37% increased risk of heart failure.
The meta-analysis also found that each additional 4-oz weekly serving of fried food increased the risk of heart failure by 12%, heart attacks and strokes by 3%, and heart disease by 2%.
The team identified no association between fried food and death from cardiovascular disease or any cause. However, this may reflect the inconsistency of previous findings and the limited amount of evidence. The authors believe that future researchers might find an association if they follow participants for longer periods.
Prof. Riyaz Patel, a professor of cardiology and consultant cardiologist at University College London, in the United Kingdom, who was not involved in the study, says the results fit with our current understanding of biology:
The researchers caution that several of the studies included in the analysis only examined the effects of one type of fried food, such as fried fish or potatoes, rather than looking at the participants’ total fried food intake. This may mean that the associations were underestimated.
Prof. Patel points out that the studies also relied on the memory of respondents, which may have resulted in under- or overestimating the amount of fried food consumed.
“Moreover, we also don’t eat foods in isolation, so it is hard to fully capture the complexity of what we eat and how, especially over many years,” he says.
“Importantly, other factors that go with eating fried food could also be contributing to risk, like a tendency to drink more sugary drinks, added salt use, eating other unhealthy foods, less exercise, smoking, and deprivation levels. Much of this data may not have been captured in prior studies so cannot be fully accounted for.”
- Beth Jojack
Jan 18, 2021 · Each additional weekly serving of 114 grams or 4 ounces (½ cup) of fried foods increased the risk for heart attack and stroke by 3%, heart disease by 2% and heart failure by 12%, the...
Jan 24, 2012 · Despite much research into the relation between dietary fat and coronary heart disease in recent decades, no prospective study has comprehensively investigated the association between consumption of fried food and subsequent risk of coronary heart disease.
- Michael F Leitzmann, Tobias Kurth
- 2012
Jun 7, 2023 · Eating fried foods may contribute to high blood pressure, low HDL (“good”) cholesterol, and obesity, all of which are risk factors for heart disease (12, 13, 14).
The subgroup analysis showed increased risk of CVD with consumption of total fried food and fried fish, which suggests that the adverse effect of fried-food consumption on CVD may not differ by fried-food type.
