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, María Pilar


Entity
UAM. Departamento de Medicina Preventiva y Salud Pública y MicrobiologíaPublisher
BMJ Publishing GroupDate
2012-01-24Citation
10.1136/bmj.e363
BMJ 344 (2012): e363
ISSN
0959-9138 (print); 1756-1833 (online)DOI
10.1136/bmj.e363Funded 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.e363Subjects
Fried foods; Risk of coronary heart disease; Spain; Cancer and nutrition; MedicinaNote
This article was published in BMJ Open following peer review and can also be viewed on the journal’s website at http://bmjopen.bmj.comRights
BMJ © 2012 British Medical Journal Publishing GroupAbstract
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.
Files in this item
Google Scholar:Guallar Castillón, María Pilar
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Rodríguez Artalejo, Fernando
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López García, Esther
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León-Muñoz, Luz María
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Amiano, Pilar
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Ardanaz, Eva
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Arriola, Larraitz
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Barricarte, Aurelio
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Buckland, Genevieve
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Chirlaque, María-Dolores
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Dorronsoro, Miren
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Huerta, José-María
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Larrañaga, Nerea
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Marín, Pilar
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Martínez, Carmen
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Molina, Esther
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Navarro, Carmen
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Quirós, J Ramón
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Rodríguez, Laudina
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Sánchez, María José
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González, Carlos A.
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Moreno-Iribas, Conchi
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