Fried chicken, fish associated with heightened risk of death among US women. According to a new study, eating fried food regularly is linked with an increased risk of death from any cause.
The scientists behind this study which was published in The BMJ suggests that comsuming low amount of fried foods, especially fried chicken and fried fish/shellfish could improve health. In fact, past studies have shown that higher consumption of fried food is linked with a higher risk of type 2 diabetes and heart disease.
Now, researchers studied the association between eating fried food and death from any cause as well as cancer-related death. They used data of 106,966 women, aged 50 to 79, who registered in the Women’s Health Initiative (WHI).
The team analyzed these participants’ consumption of different fried foods, such as fried fish, fish sandwich, fried chicken, and fried shellfish. They also observed other factors such as lifestyle, overall diet quality, income, and education level.
As a result of the analysis, the reseachers found that consuming fried foods was strongly associated with a increased risk of death from causes such as heart-related death. The risk was 8% higher in women who ate one or more servings a day compared with those who did not eat fried food.
Authors explain: “we have identified a risk factor for cardiovascular mortality that is readily modifiable by lifestyle.” “Reducing the consumption of fried foods, especially fried chicken and fried fish/shellfish, may have clinically meaningful impact across the public health spectrum,” they conclude.