Fried Food Raises Threat for Heart Problem, Stroke

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TUESDAY, Jan. 19, 2021 (HealthDay News)– Delicious however fatal: Consuming fried food is connected to an increased threat of heart problem and stroke, a brand-new research study recommends.

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The threat increases with each extra 4-ounce serving each week, a research study group in China discovered.

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For the research study, the detectives examined 19 formerly released research studies. They integrated information from 17 research studies, including more than 560,000 individuals with almost 37,000 significant cardiovascular occasions, such as cardiovascular disease or stroke.

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The scientists likewise utilized information from 6 research studies, including more than 750,000 individuals and almost 86,000 deaths over approximately 10 years.

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The research study findings revealed that compared to those who consumed the most affordable quantity of fried food each week, those who consumed the most had a 28% higher threat of significant cardiovascular occasions, a 22% greater threat of heart problem and a 37% greater threat of cardiac arrest

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These dangers significantly increased by 3%, 2% and 12%, respectively, with each extra 4-ounce weekly serving, according to Pei Qin, of Shenzhen University Health Science Center, in Guangdong, China, and coworkers.

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The report was released online Jan. 19 in the journal Heart

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How fried foods may increase the advancement of heart disease isn’t clear, however numerous descriptions are possible, the research study authors kept in mind in a journal press release.

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Fried foods consist of damaging trans fats from the hydrogenated veggie oils frequently utilized to prepare them, and frying likewise increases the production of chemical by-products associated with an inflammatory reaction. In addition, foods high in salt, such as fried chicken and French french fries, are frequently served with sugar– sweetened beverages, especially in lunch counter, the scientists stated.

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More details .

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For more on heart disease, head to the American Heart Association

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SOURCE: BMJ, press release, Jan. 19, 2021

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