Consumption of food fried in olive oil and unhealthy aging in a Mediterranean country
EntityUAM. Departamento de Medicina Preventiva y Salud Pública y Microbiología
PublisherEuropean Society for Parenteral and Enteral Nutrition (ESPEN); Elsevier
10.1016/j.clnu.2020.05.018Clinical Nutrition 40.1 (2021): 277-285
Funded byThis work was supported by Instituto de Salud Carlos III, State Secretary of R+D+I, and FEDER/FSE (FIS grants 16/609, 16/1512, 18/287, and 19/319); JPI-A Healthy Diet for a Healthy Life, State Secretary of R+D+I (the Salamander Project, grant number PCIN-2016-145); and the Cátedra de Epidemiología y Control del Riesgo Cardiovascular at UAM (grant number 820024)
ProjectGobierno de España. FIS 16/609; Gobierno de España. FIS 16/1512; Gobierno de España. FIS 18/287; Gobierno de España. FIS 19/319
SubjectsCohort study; Fried food; Older adults; Olive oil; Unhealthy aging; Medicina
Rights© 2020 Elsevier Ltd and European Society for Clinical Nutrition and Metabolism
Esta obra está bajo una licencia de Creative Commons Reconocimiento-NoComercial-SinObraDerivada 4.0 Internacional.
Fried food has usually shown neutral or detrimental effects on many chronic diseases, possibly depending on the type of food fried and the frying oil, but its relationship with unhealthy aging is unknown. We examined how changes in fried food consumption over a 3-year period were linked to unhealthy aging over 3 and 6 years. Methods: Prospective cohort study in Spain with 2043 individuals aged ≥60 years, recruited in 2008–2010 and followed-up to 2012 and 2015. Fried food consumption was ascertained with a validated diet history, and unhealthy aging was measured with a 52-item health deficit accumulation index. Results: Compared with participants who reduced fried food consumption, those who increased it showed less deficit accumulation over 3 years (multivariable β [95% confidence interval]: −1.45 [−2.30, −0.61]), but not over 6 years of follow-up. More 3-year deficit accumulation was observed when replacing 100 g/day of fried food with an equal amount of non-fried food (1.48 [0.59, 2.37]); corresponding values in substitution analyses were 2.03 [1.03, 3.03] for fried protein-rich food, 10.76 [5.20, 16.33] for fried eggs, and 2.06 [0.68, 3.43] for fried fish. Also, increased olive oil intake was significantly associated with less 3-year deficit accumulation (total olive oil: −1.14 [−2.07, −0.21], and olive oil with non-fried food: −0.99 [−1.89, −0.08]). Conclusions: In a Mediterranean country, where olive oil is the most common frying medium, increased fried food consumption was associated with delayed unhealthy aging over 3 years of follow-up; consumption of olive oil and fried protein-rich food (especially eggs and fish) were its main drivers. However, these associations did not generally remain after 6 years
Google Scholar:Carballo-Casla, Adrián - García García-Esquinas, Esther - López García, Esther - Sotos-Prieto, Mercedes - Struijk, Ellen A. - Caballero Díaz, Francisco Félix - Rodríguez Artalejo, Fernando - Ortolá, Rosario
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