Diabetes Research Center Member, Wei Bao recently published a paper in the British Medical Journal about the association between fried food ingestion and cardiovascular mortality. The publication titled, “Association of fried food consumption with all cause, cardiovascular, and cancer mortality: prospective cohort study” has received a tremendous amount of press from across the country.
Researchers looked at about 20 years of data for almost 107,000 older women in U.S., ages 50-79. In the 1990s, these women were a part of the Women’s Health Initiative study and filled out questionnaires regarding their dietary habits.
In Bao’s conclusion the team was able to observe that fried food consumption, more specifically fried chicken, and fried fish/shellfish was associated with a higher risk of all cause and cardiovascular mortality among postmenopausal women in the U.S.
Bao, in an interview with the New York Times says, “These are the modest associations and fried food is just one component of an overall diet. But it is probably a good idea to at least reduce portion size and frequency of consumption of fried food.”
Check out some of the press coverage below.
“Fried Foods Tied to Heart Disease in Women” -New York Times