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