Fried foods increase the risk of death in women

NEW YORK (Reuters Health) – A recent US study suggests that excessive consumption of fried foods can increase the risk of premature death. Scientists have confirmed that calories and lifestyle play a major role in the results.

NEW YORK (Reuters Health) – Women who eat fried foods, especially fried chicken, are at a 13% higher risk of premature death than those who skip such foods, according to a study by researchers University of Iowa.

The study, published in the British Medical Journal BMJ, revealed that fried fish was not better for health: the risk of premature death increased by 7% per day.

"We took into account the total number of calories consumed, the lifestyle and the level of obesity," said Wei Bao, chief researcher at DW. "After excluding the effects of these factors, there was a correlation between fried foods and death in general, as well as death from cardiovascular disease."

Bao points out that in North America, up to one in three adults consumes fast-food fries generally.

Previous research had linked fried foods to an increased risk of obesity, heart disease and diabetes, but their connection to premature death was unclear.

In the same vein, the wvlt news website reported that food questionnaires were reviewed with approximately 107,000 women aged 50 to 79 who participated in the Women & # study. 39; s Health Initiative between 1993 and 2017.

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 all-cause death and heart problems, but that There was no clear association with cancer death, the US site reported.

The researchers also found that women who ate one or more fried dishes a day had a higher risk of death by 8% compared to those who did not eat them. One or more fried or fish-based meals were associated.

The website pointed out that the majority of participants who ate fried foods more than others, young age and non-white women, as well as low levels of education and income, decreased the quality of food in general.