Fried Foods Linked to Mortality Risk

A prospective cohort study revealed that frequent consumption of fried foods, especially fried chicken and fried fish/shellfish, was associated with a higher risk of all cause and cardiovascular mortality in women in the US. The study included 106 966 postmenopausal women aged 50-79 at study entry who were enrolled between September 1993 and 1998 and followed until February 2017. A total of 31 558 deaths occurred during 1 914 691 person years of follow-up. For total fried food consumption, when comparing at least one serving per day with no consumption, the multivariable adjusted hazard ratio (HR) was 1.08 for both all-cause and cardiovascular mortality. When comparing at least one serving per week of fried chicken with no consumption, the HR was 1.13 for all-cause mortality and 1.12 for cardiovascular mortality. For fried fish/shellfish, the corresponding HR were 1.07 for all-cause mortality and 1.13 for cardiovascular mortality. Previous studies about the effect of fried foods on mortality is sparse and inconsistent. Source: https://www.bmj.com/