According to a new analysis of existing research, in a CNN report, eating fried foods may increase our risk for major heart disease and stroke.

Compared to those who ate the least, people who ate the most fried food per week had a 28% higher risk of major cardiovascular events, a 22% greater risk of coronary heart disease and a 37% heightened risk of heart failure, according to the study published Monday in the journal Heart.

Compared to those who ate the least, people who ate the most fried food per week had a 37% heightened risk of heart failure, a new analysis of existing research found.

Each additional weekly serving of 114 grams or 4 ounces (Ā½ cup) of fried foods increased the risk for heart attack and stroke by 3%, heart disease by 2% and heart failure by 12%, the study found. A medium McDonald’s french fry serving, for example, is 117 grams.
No associations were found for deaths from cardiovascular disease or from any cause, but the researchers said this might be because of the relatively small numbers involved in some of the studies.

When food is fried, it absorbs some of the fat from the oil, potentially increasing calories. In addition, commercially fried and processed foods can often contain trans fats, created by an industrialized process that adds hydrogen to liquid vegetable oils to make them more solid (think of semisoft margarine and shortening).

The food industry loves trans fats because they are cheap to produce, last a long time and give foods a great taste and texture.
Besides fried foods, you’ll find trans fats in coffee creamer, cakes, pie crusts, frozen pizza, cookies, crackers, biscuits and dozens of other processed foods.
If people eat multiple servings of such foods, the small doses can quickly add up, experts say, contributing to cardiovascular disease, diabetes and other conditions, such as dementia.
According to the American Heart Association, trans fats raise your bad cholesterol levels and lower your good cholesterol levels. The AHA recommends replacing trans fats from fried and processed foods with monounsaturated or polyunsaturated fats, such as olive and canola oil.

By Editor

Teacher, Reporter, and Blogger

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