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Fried foods increase all-cause, CV mortality risk in women
Women who frequently consumed fried foods had an increased risk for all-cause and CV mortality, according to a study published in The BMJ.
“We have identified a risk factor for cardiovascular mortality that is readily modifiable by lifestyle and cooking choices,” Yangbo Sun, MD, PhD, postdoctoral research fellow in the department of epidemiology at University of Iowa College of Public Health in Iowa City, and colleagues wrote. “Reducing the consumption of fried foods, especially fried chicken and fried fish/shellfish, could have a clinically meaningful effect across the public health spectrum.”
Women’s Health Initiative data
Researchers analyzed data from 106,966 women from the Women’s Health Initiative who were postmenopausal and aged 50 to 79 years. Women completed a food frequency questionnaire to collect information on type of fat intake, frequency of consumption, portion size and usual intake of fruits, vegetables and added fats. Other information that was collected at baseline was demographics, medical history, lifestyle, drug use and past hormone use.
Total fried food consumption consisted of three categories: fried fish/shellfish, fried chicken and other fried foods. Other fried foods were made up of items such as french fries, snacks such as potato chips, and fried rice.
The primary outcome of interest was all-cause death, with CV and cancer mortality as other outcomes of interest.
During 1,914,691 person-years of follow-up, there were 31,558 deaths, which consisted of 9,320 CVD deaths, 13,880 deaths from other causes and 8,358 cancer-related deaths.
Compared with women who did not consume fried foods, those who consumed at least one serving per day had an increased risk for all-cause mortality (adjusted HR = 1.08; 95% CI, 1.01-1.16).
Women who consumed at least one serving of fried chicken per week also had an increased risk for all-cause mortality compared with those who did not consume fried chicken (aHR = 1.13; 95% CI, 1.07-1.19). This was also seen for fried fish/shellfish consumption (aHR = 1.07; 95% CI, 1.03-1.12).
CV mortality
The consumption of any fried foods at least once per day was linked to a moderately higher risk for CV mortality, although it was not significant (HR = 1.08; 95% CI, 0.96-1.22). Women who consumed at least one serving of fried chicken per week had an increased risk for CV mortality compared with those who did not consume fried chicken (HR = 1.12; 95% CI, 1.02-1.23). Fried fish/shellfish consumption also had a similar association with CV mortality (HR = 1.13; 95% CI, 1.04-1.22).
Associations with all-cause mortality and CV mortality persisted after further adjustment for BMI.
Specific or total fried food consumption was not linked with cancer mortality.
“Further studies are warranted to fully understand the mechanisms for the associations of fried foods with all-cause and cardiovascular mortality,” Sun and colleagues wrote. “For example, studies could compare the same foods fried with different frying oils, fried with the same oil at different temperatures, or cooked using different methods such as grilling. These comparisons could help determine the role of different oils, the extent of oil degradation and the changes in the food itself in the associations of fried foods with all-cause and cardiovascular mortality.” – by Darlene Dobkowski
Disclosures: The authors report no relevant financial disclosures.