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A new study stands to explode the belief that frying foods will increase the risk of heart disease.
The study, conducted at the Autonomous University of Madrid, interviewed 40,757 individuals, none of whom had heart disease at the start of the study, between the ages of 29 and 69 over a period of 11 years.
The questions were geared to categorize the subjects' cooking styles. They defined fried food as food cooked solely by frying. Researchers separated the subjects into four quartiles reflective of levels of fried cooking and found no apparent pattern. From a result of 606 heart disease events and 1,134 deaths by the end of the testing period, "no association was observed between fried food consumption and the risk of coronary heart disease or death."
This should be good news for many of us in the West, who use frying as a popular cooking method. However, researchers are quick to caution the eager. This study was conducted in Spain, where they use olive and sunflower oil for most of their frying. In contrast, we generally use solid and re-used oil and therefore may be more dangerous for heart disease, which is generally linked to high blood pressure, high cholesterol and obesity, which has been tied to fried foods. This study was one of the first to systematically explore the link.
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