Fried-food consumption and risk of cardiovascular disease and all-cause mortality: a meta-analysis of observational studies

  title={Fried-food consumption and risk of cardiovascular disease and all-cause mortality: a meta-analysis of observational studies},
  author={Pei Qin and Ming Zhang and Minghui Han and Dechen Liu and Xin Ping Luo and Lidan Xu and Yunhong Zeng and Qing Chen and Tieqiang Wang and Xiaoliang Chen and Qionggui Zhou and Quanman Li and Ranran Qie and Xiaoyan Wu and Yang Li and Yanyan Zhang and Yuying Wu and Dongsheng Hu and Fulan Hu},
  pages={1567 - 1575}
Objective We performed a meta-analysis, including dose–response analysis, to quantitatively determine the association of fried-food consumption and risk of cardiovascular disease and all-cause mortality in the general adult population. Methods We searched PubMed, EMBASE and Web of Science for all articles before 11 April 2020. Random-effects models were used to estimate the summary relative risks (RRs) and 95% CIs. Results In comparing the highest with lowest fried-food intake, summary RRs (95… 
3 Citations
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Highlighting the latest research: June 2021
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    British Journal of Cardiac Nursing
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A roundup of recently published articles of interest to nurses working in cardiovascular nursing is presented to provide a brief overview of the research papers selected.


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Frequent consumption of fried foods, especially fried chicken and fried fish/shellfish, was associated with a higher risk of all cause and cardiovascular mortality in women in the US.
Meta-analysis of prospective cohort studies evaluating the association of saturated fat with cardiovascular disease.
A meta-analysis of prospective epidemiologic studies showed that there is no significant evidence for concluding that dietary saturated fat is associated with an increased risk of CHD or CVD, and whether CVD risks are likely to be influenced by the specific nutrients used to replace saturated fat.
Dietary Patterns and the Risk of Acute Myocardial Infarction in 52 Countries: Results of the INTERHEART Study
An unhealthy dietary intake, assessed by a simple dietary risk score, increases the risk of AMI globally and accounts for ≈30% of the population-attributable risk.
Consumption of fried foods and risk of coronary heart disease: Spanish cohort of the European Prospective Investigation into Cancer and Nutrition study
In Spain, a Mediterranean country where olive or sunflower oil is used for frying, the consumption of fried foods was not associated with coronary heart disease or with all cause mortality.
Fried-food consumption and risk of type 2 diabetes and coronary artery disease: a prospective study in 2 cohorts of US women and men.
Frequent fried-food consumption was significantly associated with risk of incident T2D and moderately with incident CAD, and these associations were largely mediated by body weight and comorbid hypertension and hypercholesterolemia.
Potato consumption and the risk of overall and cause specific mortality in the NIH-AARP study
It is found that potato consumption is associated with all-cause or cause-specific mortality in the large prospective National Institutes of Health–AARP Study, and there is limited evidence for differences by preparation method.
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Higher consumption of ultra-processed foods was associated with higher risks of cardiovascular, coronary heart, and cerebrovascular diseases, and further studies are needed to understand better the relative contributions.
Dietary fried fish intake increases risk of CVD: the REasons for Geographic And Racial Differences in Stroke (REGARDS) study
Fried fish intake of two or more servings per week is associated with an increased risk of cardiovascular events, and data suggest that dietary fried fish intake may contribute to geographic and racial disparities in CVD.