ArticleJournal of the American Heart Association2015
Consumption of fried foods and risk of heart failure in the physicians' health study.
Article in Journal of the American Heart Association, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers, 1 of them a synthesis that pooled it.
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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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
16 citing papers in PubMed, 1 synthesis or guideline pooled it, 43 citations in OpenAlex.
- Seafood Long-Chain n-3 Polyunsaturated Fatty Acids and Cardiovascular Disease: A Science Advisory From the American Heart Association.Circulation · 2018Guideline
- Fried green burgers: a promising food for plant-based dieters. Ingredient characterization, processing, and future development.Journal of food science and technology · 2026Review
- Recent studies on alternative technologies for deep-fat frying.Journal of food science and technology · 2024Review
- Habitual Daily Intake of Fried Foods Raises Transgenerational Inheritance Risk of Heart Failure Through NOTCH1-Triggered Apoptosis.Research (Washington, D.C.) · 2024Article
- Association between fish consumption and mortality in the E3N French women's cohort.Frontiers in nutrition · 2024Article
- Cooking methods are associated with inflammatory factors, renal function, and other hormones and nutritional biomarkers in older adults.Scientific reports · 2022Article
- High Exogenous Antioxidant, Restorative Treatment (Heart) for Prevention of the Six Stages of Heart Failure: The Heart Diet.Antioxidants (Basel, Switzerland) · 2022Review
- Association of Cooking Patterns with Inflammatory and Cardio-Metabolic Risk Biomarkers.Nutrients · 2021Article
- Evaluation of fatty acid-related nutritional quality indices in fried and raw nile tilapia, (Food science & nutrition · 2020Article
- Article
- Race, Gender, Family Structure, Socioeconomic Status, Dietary Patterns, and Cardiovascular Health in Adolescents.Current developments in nutrition · 2019Article
- Dietary Patterns and Incident Heart Failure in U.S. Adults Without Known Coronary Disease.Journal of the American College of Cardiology · 2019Article
- Association of fried food consumption with all cause, cardiovascular, and cancer mortality: prospective cohort study.BMJ (Clinical research ed.) · 2019Article
- Nutritional Interventions in Heart Failure: Challenges and Opportunities.Current heart failure reports · 2018Review
- A Review of Plant-based Diets to Prevent and Treat Heart Failure.Cardiac failure review · 2018Review
- Review
Corrections and comments
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Authors and funding
3 authors at 2 institutions in 1 country.
Funding
Abstract
backgroundConsumption of fried foods is highly prevalent in the Western dietary pattern. Though limited studies have reported a positive association between frequency of fried food intake and risk of coronary artery disease, diabetes, or hypertension, other investigators failed to report such an association. It is unclear whether intake of fried foods is associated with a higher risk of heart failure (HF). Hence, we sought to examine the association between the frequency of fried food consumption and the risk of HF. METHODS AND
resultsThis was a prospective cohort study of 15 362 participants from the Physicians' Health Study. Fried food intake frequency was assessed by a food frequency questionnaire (1997-2001), and incident HF was captured by annual questionnaires. We used Cox regression to calculate hazard ratios (HRs) of HF. After an average follow-up of 9.6 ± 2.4 years, a total of 632 new HF cases occurred in this cohort. Compared to subjects who reported fried food consumption of <1 per week, HRs (95% CI) for HF were 1.24 (1.04 to 1.48), 1.28 (1.00 to 1.63), and 2.03 (1.37 to 3.02) for fried food intake of 1 to 3/week, 4 to 6/week, and 7+/week, respectively, after adjustment for age, energy intake, alcohol use, exercise, smoking, and overall diet score (P linear trend, 0.0002). Similar results were obtained for intake of fried foods at home or away from home and among subjects with higher dietary score or HF without antecedent myocardial infarction.
conclusionsOur data are consistent with a positive association of fried food intake frequency with incident HF in male physicians.
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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.