ArticleBMJ (Clinical research ed.)2012
Consumption of fried foods and risk of coronary heart disease: Spanish cohort of the European Prospective Investigation into Cancer and Nutrition study.
Article in BMJ (Clinical research ed.), 2012. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 39 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
39 citing papers in PubMed, 92 citations in OpenAlex.
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- Cooking Methods and Their Relationship with Anthropometrics and Cardiovascular Risk Factors among Older Spanish Adults.Nutrients · 2022Article
- Identification of Serum Oxylipins Associated with the Development of Coronary Artery Disease: A Nested Case-Control Study.Metabolites · 2022Article
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- Liver function parameters aspartate aminotransferase and total protein predict functional outcome in stroke patients with non-cardioembolism.Frontiers in nutrition · 2022Article
- Review
- Association of Cooking Patterns with Inflammatory and Cardio-Metabolic Risk Biomarkers.Nutrients · 2021Article
- Evidence-Based Challenges to the Continued Recommendation and Use of Peroxidatively-Susceptible Polyunsaturated Fatty Acid-Rich Culinary Oils for High-Temperature Frying Practises: Experimental Revelations Focused on Toxic Aldehydic Lipid Oxidation Products.Frontiers in nutrition · 2021Review
- Cooking at Home and Adherence to the Mediterranean Diet During the COVID-19 Confinement: The Experience From the Croatian COVIDiet Study.Frontiers in nutrition · 2021Article
- Association Between Eating Habits and Risk of Obstructive Sleep Apnea: A Population-Based Study.Nature and science of sleep · 2021Article
- Are Household Potato Frying Habits Suitable for Preventing Acrylamide Exposure?Foods (Basel, Switzerland) · 2020Article
- Fried food consumption and risk of coronary artery disease: The Million Veteran Program.Clinical nutrition (Edinburgh, Scotland) · 2020Observational
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Authors and funding
22 authors at 6 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
objectiveTo assess the association between consumption of fried foods and risk of coronary heart disease.
designProspective cohort study.
settingSpanish cohort of the European Prospective Investigation into Cancer and Nutrition.
participants40 757 adults aged 29-69 and free of coronary heart disease at baseline (1992-6), followed up until 2004.
main outcome measuresCoronary heart disease events and vital status identified by record linkage with hospital discharge registers, population based registers of myocardial infarction, and mortality registers.
resultsDuring a median follow-up of 11 years, 606 coronary heart disease events and 1135 deaths from all causes occurred. Compared with being in the first (lowest) quarter of fried food consumption, the multivariate hazard ratio of coronary heart disease in the second quarter was 1.15 (95% confidence interval 0.91 to 1.45), in the third quarter was 1.07 (0.83 to 1.38), and in the fourth quarter was 1.08 (0.82 to 1.43; P for trend 0.74). The results did not vary between those who used olive oil for frying and those who used sunflower oil. Likewise, no association was observed between fried food consumption and all cause mortality: multivariate hazard ratio for the highest versus the lowest quarter of fried food consumption was 0.93 (95% confidence interval 0.77 to 1.14; P for trend 0.98).
conclusionIn 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.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.