Study: Eating even small portions of fried foods can increase heart disease risk

A new analysis of existing research has found that eating even small portions of fried foods may increase one’s risk of suffering major heart disease or stroke.

Fried foods are known to absorb fat from oil, potentially increasing calories while commercially processed ones often contain trans fats created by hydrogenating liquid vegetable oils to make them more solid.

According to a study published in the journal Heart, people who ate the most fried food weekly had a 28 percent higher risk of major cardiovascular attacks.

They also reported 22 percent greater risk of coronary heart disease and a 37 percent heightened risk of heart failure compared to those who ate the least.

In the analysis, it was also found that each additional weekly serving of 114 grams of fried foods increased the risk for heart attack and stroke by 3 percent, heart disease by 2 percent and heart failure by 12 percent.

Among those who reacted to the study, Alun Hughes, a professor of cardiovascular physiology and pharmacology at University College London, said its findings support the need to limit the consumption of fried foods.

“The findings of this study are consistent with current guidance to limit intake of fried foods but cannot be considered as providing definitive evidence on the role of fried food consumption in cardiovascular health,” CNN quoted Hughes as saying.

According to him, most studies of this kind rely on the participants’ recall of the amount and type of fried foods eaten, which is subject to error.