Consumption of fried foods and risk of coronary heart disease: Spanish cohort of the European Prospective Investigation into Cancer and Nutrition study
AuthorGuallar-Castillón, Pilar; Rodríguez-Artalejo, Fernando; López-García, Esther; León-Muñoz, Luz María; Amiano, Pilar; Ardanaz, Eva; Arriola, Larraitz; Barricarte, Aurelio; Buckland, Genevieve; Chirlaque, María-Dolores; Dorronsoro, Miren; Huerta, José-María; Larrañaga, Nerea; Marín, Pilar; Martínez, Carmen; Molina, Esther; Navarro, Carmen; Quirós, J Ramón; Rodríguez, Laudina; Sánchez, María José; González, Carlos A.; Moreno-Iribas, Conchi
EntityUAM. Departamento de Medicina Preventiva y Salud Pública y Microbiología
PublisherBMJ Publishing Group
10.1136/bmj.e363BMJ 344 (2012): e363
ISSN0959-9138 (print); 1756-1833 (online)
Funded byThis study was funded by research grants from FIS (PI04-0257, PI06-0366, PI04-2342, PI04-1822, PI04-1821, PI04-2188, and PI08-0166); RETIC (RD06/0020) of the Instituto de Salud Carlos III; and funds from the Spanish regional governments of Andalusia, Asturias, Basque Country, Murcia, and Navarra, and the Catalan Institute of Oncology. EL-G has a Ramón y Cajal contract from the Ministry of Education.
SubjectsFried foods; Risk of coronary heart disease; Spain; Cancer and nutrition; Medicina
NoteThis article was published in BMJ Open following peer review and can also be viewed on the journal’s website at http://bmjopen.bmj.com
RightsBMJ © 2012 British Medical Journal Publishing Group
Esta obra está bajo una licencia de Creative Commons Reconocimiento-NoComercial 4.0 Internacional.
Objective: To assess the association between consumption of fried foods and risk of coronary heart disease. Design: Prospective cohort study. Setting: Spanish cohort of the European Prospective Investigation into Cancer and Nutrition. Participants: 40 757 adults aged 29-69 and free of coronary heart disease at baseline (1992-6), followed up until 2004. Main outcome measures: Coronary heart disease events and vital status identified by record linkage with hospital discharge registers, population based registers of myocardial infarction, and mortality registers. Results: During 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). Conclusion: In 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.
Google Scholar:Guallar-Castillón, Pilar - Rodríguez-Artalejo, Fernando - López-García, Esther - León-Muñoz, Luz María - Amiano, Pilar - Ardanaz, Eva - Arriola, Larraitz - Barricarte, Aurelio - Buckland, Genevieve - Chirlaque, María-Dolores - Dorronsoro, Miren - Huerta, José-María - Larrañaga, Nerea - Marín, Pilar - Martínez, Carmen - Molina, Esther - Navarro, Carmen - Quirós, J Ramón - Rodríguez, Laudina - Sánchez, María José - González, Carlos A. - Moreno-Iribas, Conchi
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