Khobar fried foods increase the risk of premature death

WASHINGTON (Reuters) – According to a US study, the risk of premature death is 13% higher among women who eat fried chicken every day than those who skip such foods.

The study concluded that fried fish is not much better for health because chances are increased by seven a day.

"Consuming fried foods increases the total number of calories and, as a result, the risk of obesity is associated with a higher risk of death," said Wei Bao, senior researcher at the University of Hawaii. 39; Iowa.

"In our study, we took into account the total number of calories consumed, the lifestyle and the level of obesity," Pau said. By email, "after eliminating the effects of these factors, there was a correlation between fried foods and death, as well as death from cardiovascular disease".

In North America, one in three adults eats fast fried foods, as noted by Bau and colleagues in the BMG review.
Previous research had linked fried foods to an increased risk of obesity, heart disease and diabetes, but their association with premature death was unclear.

To conduct this study, researchers examined food questionnaires from approximately 107,000 women aged 50 to 79 who participated in the Women's Health Initiative study between 1993 and 2017.

The researchers followed the participants for about 18 years on average. During the follow-up period, 3,588 women died, including 9,320 with heart problems and 8,358 with cancer.

To evaluate the consumption of fried foods, the researchers examined what participants had said about the consumption of certain foods at the beginning of the study, including fried chicken, fried fish, fries and other foods cooked the same way.

After excluding the effect of other factors that may accelerate death, the researchers concluded that regular consumption of fried foods was associated with a higher risk of death, regardless of the cause, especially heart problems. but there was no clear association with cancer death.

Participants who ate the most fried foods were the youngest, the non-white, the lower education and income levels, and the overall quality of foods declined.

The study offers new evidence that the way foods are cooked can turn healthy foods into foods with a significant negative impact on health, says Dr. Clyde Yancy of the Finnberg University School of Medicine. in Chicago.