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Break out the deep fryer

January 25, 2012 - Ron Deuter
According to a new study, the heart risk posed by eating fried food is a myth.

The catch, according to researchers, you need to use olive oil or sunflower oil.

The study, published in the British Medical Journal, found no association between the frequency of fried food consumption in Spain — where people mostly cook with olive and sunflower oils — and the incidence of serious heart disease.

The Spanish researchers followed more than 40,000 people for more than a decade.

At the outset they asked them how often they ate fried foods, either at home or while out. They then looked to see whether eating fried foods regularly increased the likelihood of suffering from coronary heart disease.

Dividing participants into four groups, from lowest fried food intake to highest, they found no significant difference in heart disease.

Fried foods from modern American-style takeout places were different, researchers argued, because these tended to have been cooked in re-used oils, higher in transfats.

In addition, American takeout tended to contain much more salt, known to increase blood pressure and heart disease risk.



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