The people fans of fried foods should consume them with great care and moderation. This is the conclusion of a recent study published in the journal Heartwhich highlights a link with an increased risk of heart disease and stroke (sudden stop of blood flow to part of the brain). Chicken, fish, potato … this risk would increase with each additional weekly serving of the order of 114 grams. This study turns out to be the first to look at the impact of this type of food. on heart health, knowing that a purely “Western” regime is already known not to favor a good cardiovascular health.
To explore this link, the researchers scanned multiple databases for relevant studies on this topic published up to April 2020. They pooled data from 17 searches involving 562,445 participants and 36,727 major cardiovascular “events”, such as a heart attack or a cerebral vascular accident, then pooled data from six, involving 754,873 participants and 85,906 deaths over an average period of 9.5 years. Their analysis showed that, compared to the lowest category of weekly fried food consumption, the highest was associated with a 28% increased risk. cardiovascular events major.
A link with several types of heart disease
Furthermore, the results also showed a 22% increased risk of coronary heart disease narrowing or obstruction of the coronary arteries), andheart failure (inability of the heart muscle to normally perform its role of propelling blood in the body) by 37%. “A linear association appeared between the consumption offried food and major cardiovascular events, coronary artery disease and heart failure. “, Explain the researchers. Each extra weekly portion weight of 114 grams increased the respective risk of major cardiovascular events, coronary heart disease and heart failure by 3%, 2% and 12%.
Scientists say, however, that several studies have included only one type of fried food, such as as fried fish or potatoes rather than an overall intake, which means that this association may be underestimated. They also caution that “the designs of the studies included in the review varied widely and they all relied on memory, factors to consider when interpreting the results. Their conclusions did not allow to explain precisely how consumption of fried foods may promote the development of cardiovascular disease, but several hypotheses are raised.
Some simple rules for successful frying
The first track concerns the fact that fried foods have a high energy intake in raisonot of their fat contents and furthermore contain harmful trans fatty acids because of hydrogenated vegetable oils often used to cook them. “Deep frying also stimulates the production of chemical by-products involved in the body’s inflammatory response, while food, such as fried chicken and french fries, are generally rich in salt added and often accompanied by sugary drinks, in particular when they are served in fast food restaurants ”, they conclude. These results were subsequently praised by several scientists based in the United Kingdom.
“These results are consistent with current recommendations to limit consumption of fried foods, but cannot be considered as providing definitive evidence on their role in cardiovascular health, ”said Prof. Alun Hughes of University College London (UCL). “We know that the frying food can degrade their nutritional value, generate harmful trans fats and increase their calorie content, which leads to processes that can cause heart disease. But other studies are necessary, with technologies capable of recording our regimes with more precision over long periods ”, adds Prof. Riyaz Patel of UCL.
In France, the national health nutrition program called “Manger Bouger” also emphasizes the importance of limiting the consumption of fried foods. “The problem is, it’s fat! Foods are immersed in a very hot oil bath and see their nutritional density change during cooking: the water they contain is gradually replaced by the fat from the frying and part of their vitamins are destroyed under the effect of heat ”, note the experts. To limit the damage, they recommend using a vegetable oil “for frying and seasoning” and, once the food is fried, to place it on paper. to eliminate excess fat.