A new study suggests fried-food consumption is linked to a heightened risk of major heart disease and stroke.
The results published online in the journal Heart say the risk rises with each additional 114 g weekly serving. The analysis showed that compared with the lowest category of weekly fried food consumption, the highest was associated with a 28% higher risk of major cardiovascular events and a 37% increased risk of heart failure.
Much of the data studied only one type of fried food, such as fried fish, potatoes, or snacks, rather than total fried food intake, which may have underestimated the associations found, say researchers.