The researchers of the Shenzhen University School of Medicine, China, looked at the Western diet to determine the link between the cconsumption of fried foods and the risk of cardiovascular disease and all-cause mortality. The results of their meta-analysis (in which 19 studies were included) have just been published in British medical journal Heart.
Their analysis shows that, compared to the lowest category of weekly fried food consumption, the highest consumption is associated with a 28% increased risk of major cardiovascular events; a 22% increased risk of coronary heart disease and most importantly, a 37% increased risk of heart failure. “Corn further investigation is needed to examine the association with stroke.”
The different mechanisms that lead to heart failure
According to the researchers, there are several mechanisms, some of which are still being studied, which create this link between the consumption of fried foods and cardiovascular disease.
- Fried foods typically contain large amounts of dietary fat and lead to excess energy intake, which can increase the risk of cardiovascular disease.
- A higher intake of trans fatty acids generated from hydrogenated vegetable oils used for frying is also associated with an increased risk of cardiovascular disease.
- Frying may increase levels of cholesterol oxidation products involved in the inflammatory response and oxidative stress.
- Fried foods eaten at fast food outlets are generally high in added sodium, and high salt intake increases the risk of cardiovascular disease. Not to mention that these meals are often accompanied by sugary sodas which also increase the risk of obesity, diabetes and cardiovascular disease.
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