UAM_Biblioteca | Unified search engine | Scientific Production Portal | UAM Research Data Repository
Universidad Autónoma de Madrid
Biblos-e Archivo
We are onFacebookCanal BiblosYouTubeTwitterPinterestWhatsappInstagram
    • español
    • English
  • English 
    • español
    • English
  • Log in
JavaScript is disabled for your browser. Some features of this site may not work without it.

Search Biblos-e Archivo

Advanced Search

Browse

All of Biblos-e ArchivoCommunities & CollectionsBy Issue DateAuthorsTitlesSubjectsFacultiesThis CollectionBy Issue DateAuthorsTitlesSubjectsFaculties

My Account

Log inRegister

Statistics

View Usage Statistics

Help

Information about Biblos-e ArchivoI want to submit my workI want to submit my doctoral thesisFrequently Asked QuestionsCopyrightsFinancial Agencies and OA policy

UAM_Biblioteca

View Item 
  •   Biblos-e Archivo
  • 1 - Producción científica en acceso abierto de la UAM
  • Producción científica en acceso abierto de la UAM
  • View Item
  •   Biblos-e Archivo
  • 1 - Producción científica en acceso abierto de la UAM
  • Producción científica en acceso abierto de la UAM
  • View Item

Consumption of fried foods and risk of coronary heart disease: Spanish cohort of the European Prospective Investigation into Cancer and Nutrition study

Author
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
Entity
UAM. Departamento de Medicina Preventiva y Salud Pública y Microbiología
Publisher
BMJ Publishing Group
Date
2012-01-24
Citation
10.1136/bmj.e363
BMJ 344 (2012): e363
 
 
 
ISSN
0959-9138 (print); 1756-1833 (online)
DOI
10.1136/bmj.e363
Funded by
This 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.
Editor's Version
http://dx.doi.org/10.1136/bmj.e363
Subjects
Fried foods; Risk of coronary heart disease; Spain; Cancer and nutrition; Medicina
URI
http://hdl.handle.net/10486/662272
Note
This article was published in BMJ Open following peer review and can also be viewed on the journal’s website at http://bmjopen.bmj.com
Rights
BMJ © 2012 British Medical Journal Publishing Group

Licencia de Creative Commons
Esta obra está bajo una licencia de Creative Commons Reconocimiento-NoComercial 4.0 Internacional.

Abstract

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.
Show full item record

Files in this item

Thumbnail
Name
consumption_guallar_BMJ_2012.pdf
Size
248.3Kb
Format
PDF

Refworks Export

Delicious Save this on Delicious

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

This item appears in the following Collection(s)

  • Producción científica en acceso abierto de la UAM [14744]

Related items

Showing items related by title, author, creator and subject.

  • Habitual yogurt consumption and health-related quality of life: A prospective cohort study 

    Lopez-Garcia, Esther; León-Muñoz, Luz María; Guallar-Castillon, Pilar; Rodríguez-Artalejo, Fernando
    2015-01-01
  • Chocolate and health-related quality of life: A prospective study 

    Balboa-Castillo, Teresa; López-García, Esther; León-Muñoz, Luz María; Pérez-Tasigchana, Raúl F.; Banegas, José Ramón; Rodríguez-Artalejo, Fernando; Guallar-Castillón, Pilar
    2015-04-22
  • Combined impact of traditional and non-traditional health behaviors on mortality: A national prospective cohort study in Spanish older adults 

    Martínez-Gómez, David; Guallar-Castillón, Pilar; León-Muñoz, Luz María; López-García, Esther; Rodriguez Artalejo, Fernando
    2013-02-22
All the documents from Biblos-e Archivo are protected by copyrights. Some rights reserved.
Universidad Autónoma de Madrid. Biblioteca
Contact Us | Send Feedback
We are onFacebookCanal BiblosYouTubeTwitterPinterestWhatsappInstagram
 

 

All the documents from Biblos-e Archivo are protected by copyrights. Some rights reserved.
Universidad Autónoma de Madrid. Biblioteca
Contact Us | Send Feedback
We are onFacebookCanal BiblosYouTubeTwitterPinterestWhatsappInstagram