Well... once again a study found that frequently eating fried food is not good for health - that it is linked to a higher risk of major heart disease and major cardiovascular events (e.g. heart attack, stroke).
Apparently there has been some debate over this issue, so researchers at Shenzhen University in China reviewed 19 studies on fried food consumption. They found that there is a linear increase - the more fried food is eaten each week, the higher the risks of heart disease, major cardiovascular events, and heart failure.
The risk for a major cardiovascular event or heart disease increases by 2 to 3% with each additional serving (one serving = 114 g or 4 oz) of fried food per week. Which bring us to the bottom line: Eat fried food sparingly!
From Science Daily: Fried food intake linked to heightened serious heart disease and stroke risk
Fried-food intake is linked to a heightened risk of major heart disease and stroke, finds a pooled analysis of the available research data, published online in the journal Heart. And the risk rises with each additional 114 g (4 oz) weekly serving, the analysis indicates.
It's clear that the Western diet doesn't promote good cardiovascular health, but it's not clear exactly what contribution fried food might make to the risks of serious heart disease and stroke, say the researchers. To shed some light on this, they trawled research databases, looking for relevant studies published up to April 2020, and found 19.
They pooled the data from 17, involving 562,445 participants and 36,727 major cardiovascular 'events', such as a heart attack or stroke, to assess cardiovascular disease risk.
Their analysis showed that compared with the lowest category of weekly fried food consumption, the highest was associated with a 28% heightened risk of major cardiovascular events; a 22% heightened risk of coronary heart disease; and a 37% heightened risk of heart failure.
What's more, a linear association emerged between fried food consumption and major cardiovascular events, coronary heart disease, and heart failure. These risks substantially increased by 3%, 2%, and 12%, respectively, in tandem with each additional 114 g weekly serving.