Eating deep fried foods, especially chicken and fish, increases the risk of early death, research suggests.
One serving or more of any fried foods each day – such as fries or a fried chicken sandwich – increases the risk of death by 8 percent compared to eating none, experts found.
The study, published in the British Medical Journal (BMJ), found particularly strong links with fried chicken and fish – foods that the authors assumed were mostly deep fried.
It found that one or more servings of fried chicken a day was linked to a 13 percent higher risk of death from any cause and a 12 percent higher risk of heart-related death compared with no fried food.
Meanwhile, one or more servings of fried fish or shellfish a day was linked to a 7 percent higher risk of death from any cause and a 13 percent higher risk of heart-related death.
Experts also found a link with even fewer servings of fish and chicken.
The findings held true even when other factors such as exercise levels were taken into account.
The research followed 106,966 women aged 50 to 79 who enrolled in the Women’s Health Initiative (WHI) study between 1993 and 1998.
Over an average 18-year follow up, 31,558 of the women died, including 9,320 from heart problems, 8,358 from cancer and 13,880 from other causes.
The authors, led by a team from the University of Iowa, concluded: ‘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.’
They added: ‘We have identified a risk factor for cardiovascular mortality that is readily modifiable by lifestyle and cooking choices.
Source: Daily Mail
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