It tastes good, but it’s not very good for health. It’s because of the fried food. Eating fried foods is associated with an increased risk of heart disease and stroke, studies have shown.
A research team at the Center for Health Sciences at Shenzhen University in China analyzed 19 previously published studies. The research team pooled data from 17 studies involving more than 560,000 people with major cardiovascular diseases such as heart attack and stroke.
The research team also conducted an analytical study based on data from six studies, including 750,000 participants and 86,000 deaths on average over 10 years.
The study found that there was a 28 percent higher risk of higher cardiovascular disease, a 22 percent higher risk of heart disease and a 37 percent risk of heart failure compared to those who ate the least fried foods per week.
In addition, every 4 ounces (approximately 113 grams) of fried foods added each week increases the risk of cardiovascular disease by 3%, the risk of heart disease by 2%, and the risk of heart failure by 12%.
“Fried foods contain harmful trans fatty acids from hydrogenated vegetable oils that are commonly used in cooking, and frying also increases the production of chemical by-products that participate in the inflammatory response.” It is explained as the cause of the descent. “
The results of this study (Consumption of fried foods and risk of cardiovascular disease and all-cause mortality: a meta-analysis of observational studies) were published in the journal ‘Heeart’.
Rapporteur Kwon Soon-il [email protected]
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