Consuming 114 grams of fried foods can significantly increase the risk of heart disease and stroke, according to a new study. Researchers from the University of Shenzhen in Britain found that eating a lot of fried foods, which many of us enjoy, could potentially be our last meal. Specifically, the study's authors noted that for every 114 grams (equivalent to four ounces) of fried food consumed, the risk of heart disease and stroke rises substantially. While the researchers believe that the traditional "Western diet" does not promote heart health, they are unsure of the significant role fried foods play in this evaluation. To investigate this, the study reviewed 19 previous reports and studies on the relationship between fried foods and heart disease, compiling data to examine the connection between the consumption of these foods and the risk of cardiovascular diseases, involving over 560,000 individuals who experienced 36,727 cardiovascular events such as heart attacks or strokes in their lifetimes.
The research team also collected data from six additional studies to assess any potential links between fried food consumption and death from cardiovascular diseases or other causes, which included more than 750,000 individuals, among whom 85,906 died during the 9.5-year follow-up period. When comparing individuals who consumed low amounts of fried food, those who consumed high amounts were 28% more at risk for major cardiovascular diseases. The participants had a 22% higher risk of coronary heart disease and a 37% higher risk of heart failure. Furthermore, the study's authors found that some of the reviewed reports might actually underestimate the risks associated with fried foods, as some studies focused on one type of fried dish, such as French fries or fried chicken, and the data collected also relied on participants’ accurate recollections of their diets.
Despite the evidence indicating the negative health impacts of fried foods, the current study could not uncover exactly how fried foods contribute to worsening heart health. The study's authors suggest several possible explanations, including that fried foods may raise cholesterol levels due to their fat content or generate harmful unsaturated fatty acids from the hydrogenated vegetable oils used in cooking. Additionally, frying can enhance the production of chemical byproducts that trigger the body's inflammatory response. Moreover, fried foods like fried chicken and French fries are typically high in added salt and are often accompanied by sugary beverages, especially when served in fast-food restaurants.
