Fried food intake linked to heightened serious heart disease, stroke risk

While fried food is considered detrimental to health, a new study sheds light on its effects.

The findings of a pooled analysis of the available research suggest that fried-food intake is linked to a heightened risk of major heart disease and stroke.

The results are published online in the journal Heart.

And the risk rises with each additional 114 g 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.

And they pooled the data from six, involving 754,873 participants and 85,906 deaths over an average monitoring period of 9.5 years, to assess the potential link between fried food consumption and deaths from cardiovascular disease and from any cause.