Frequent Fried Food Intake Increases Risk for Coronary Artery Disease

The frequency of fried food consumption shows a positive linear relationship with the risk for coronary artery disease (CAD), according to a study recently published in Clinical Nutrition.

Jacqueline P. Honerlaw, M.P.H., from the VA Boston Healthcare System, and colleagues used Veterans Health Administration electronic health record data and questionnaires completed at enrollment in the Million Veteran Program (154,663 participants) to assess the relationship between fried food consumption and CAD. Self-reported fried food consumption at baseline was categorized as daily or as less than one, one to three, or four to six times per week.

The researchers found that during a mean follow-up of three years, there were 6,725 CAD events among participants (90 percent men; mean age, 64 years). They also found a positive linear relationship between the frequency of consuming fried food and CAD risk. Across consecutive increasing categories of fried food intake, multivariable adjusted hazard ratios were 1.0 (reference; less than once a week), 1.07 (one to three times a week), 1.08 (four to six times a week), and 1.14 (daily).

"The risk of CAD was present after adjustment for demographic characteristics and lifestyle factors and we observed effect modification of the fried food-CAD relation by body mass index," the authors write.

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