RT Journal Article
T1 Consumption of fried foods and risk of coronary heart disease: Spanish cohort of the European Prospective Investigation into Cancer and Nutrition study.
A1 Guallar-Castillón, Pilar
A1 Rodríguez-Artalejo, Fernando
A1 Lopez-Garcia, Esther
A1 León-Muñoz, Luz M
A1 Amiano, Pilar
A1 Ardanaz, Eva
A1 Arriola, Larraitz
A1 Barricarte, Aurelio
A1 Buckland, Genevieve
A1 Chirlaque, María-Dolores
A1 Dorronsoro, Miren
A1 Huerta, José-María
A1 Larrañaga, Nerea
A1 Marin, Pilar
A1 Martínez, Carmen
A1 Molina, Esther
A1 Navarro, Carmen
A1 Quirós, J Ramón
A1 Rodríguez, Laudina
A1 Sanchez-Perez, Maria-Jose
A1 González, Carlos A
A1 Moreno-Iribas, Conchi
K1 Adulto
K1 Anciano
K1 Angina Pectoris
K1 Causas de Muerte
K1 Culinaria
K1 Enfermedad Coronaria
K1 Dieta Mediterránea
K1 Femenino
K1 Estudios de Seguimiento
K1 Humanos
K1 Masculino
K1 Mediana Edad
K1 Infarto del Miocardio
K1 Aceites Vegetales
K1 Estudios Prospectivos
K1 Cuestionarios
K1 Factores de Riesgo
K1 España
AB OBJECTIVETo assess the association between consumption of fried foods and risk of coronary heart disease.DESIGNProspective cohort study.SETTINGSpanish cohort of the European Prospective Investigation into Cancer and Nutrition.PARTICIPANTS40 757 adults aged 29-69 and free of coronary heart disease at baseline (1992-6), followed up until 2004.MAIN OUTCOME MEASURESCoronary heart disease events and vital status identified by record linkage with hospital discharge registers, population based registers of myocardial infarction, and mortality registers.RESULTSDuring a median follow-up of 11 years, 606 coronary heart disease events and 1135 deaths from all causes occurred. Compared with being in the first (lowest) quarter of fried food consumption, the multivariate hazard ratio of coronary heart disease in the second quarter was 1.15 (95% confidence interval 0.91 to 1.45), in the third quarter was 1.07 (0.83 to 1.38), and in the fourth quarter was 1.08 (0.82 to 1.43; P for trend 0.74). The results did not vary between those who used olive oil for frying and those who used sunflower oil. Likewise, no association was observed between fried food consumption and all cause mortality: multivariate hazard ratio for the highest versus the lowest quarter of fried food consumption was 0.93 (95% confidence interval 0.77 to 1.14; P for trend 0.98).CONCLUSIONIn Spain, a Mediterranean country where olive or sunflower oil is used for frying, the consumption of fried foods was not associated with coronary heart disease or with all cause mortality.
PB BMJ Publishing Group
SN 0959-8138
YR 2012
FD 2012-01-24
LK http://hdl.handle.net/10668/767
UL http://hdl.handle.net/10668/767
LA en
NO Guallar-Castillón P, Rodríguez-Artalejo F, Lopez-Garcia E, León-Muñoz LM, Amiano P, Ardanaz E, et al. Consumption of fried foods and risk of coronary heart disease: Spanish cohort of the European Prospective Investigation into Cancer and Nutrition study. BMJ 2012; 344:e363
DS RISalud
RD Apr 11, 2025