“Fried Food Dilemma”
In North America, 25-36% of adults consume foods, usually fried, from fast food restaurants every day. Moderation and variety with any food is the key to healthy eating and a healthy lifestyle. But could eating fried foods actually shorten our lives? The connection between eating fried foods and obesity and heart disease is well known. In a 2018 study, it was shown that frequent consumption of fried foods, especially fried chicken and fried fish/shellfish, was associated with a higher risk of all cause and cardiovascular mortality in women in the US. Several cohort studies in US populations showed that higher consumption of fried foods was associated with an increased risk of type 2 diabetes and cardiovascular diseases, which are among the leading causes of death. However, a study in a Mediterranean population found no association between fried food consumption and coronary heart disease. A 2019 study has shown that frequent consumption of fried foods, particularly fried chicken and fried fish/shellfish, was correlated with a higher risk of all cause and cardiovascular mortality in this study population. Total or individual consumption of fried food was not generally linked to cancer mortality. Total fried food consumption of at least one serving per day was associated with a modestly higher but not significant risk of cardiovascular mortality. Frying is a complex cooking process that modifies the composition of foods and the frying medium. During frying, foods can lose water and absorb fat, and the frying oils deteriorate, especially when reused.
