Fried Foods: Do They Really Cause Heart Disease?

Are fried foods killing you?

According to a new study published in the British Medical Journal this month, the answer is…MAYBE, MAYBE NOT.  A large (over 40,000 adults) study in Spain studied the relationship between fried food and the incidence of coronary heart disease events (primarily myocardial infarction – i.e. heart attacks).  The subjects were followed from 1992 to 2004.  Here was there conclusion:

“In a Mediterranean country where olive and sunflower oils are the most commonly used fats for frying, and where large amounts of fried   foods are consumed both at and away from home, no association was observed between fried food consumption and the risk of coronary heart disease or death.”

This was a large, and well performed study, and the results were a little surprising to say the least.  However, there are a few caveats:

1. This applies primarily to Mediterranean countries with similar frying methods to those in Spain.  Specifically, olive oil or sunflower oil.
2. The most common fried food in the study was fish, not twinkies, ho-hos, french fries, chicken(ish) nuggets, cheese sticks, elephant ears, or corn dogs.  (Darn it!)
3. Cooking was a mixture of pan frying in olive oil with some deep frying, but not using solid fats (lard, vegetable shortening) and not in general reusing oil multiple times.
4. This was mostly at home frying, not “Ms House of Clowns”, “King of Round Meatlike Patties”, or “Milky King’s Wife” and other fine dining establishments where oils and fats are frequently reused.
5. Fried snacks high in salt are uncommonly consumed in Spain compared to the USA.

Maybe the protective Omega 3s of the fish offset the oil, maybe the low oxidation of olive oil in lower temperature cooking in responsible.  Maybe you are thinking, “well, maybe it was a difference in quantity of fried foods, or age, or exercise levels, or other factors that we don’t know!”  Aha!  Actually we do know.  “Participants with a higher fried food intake were younger, of a higher level of education, more often smokers, and less often sedentary. Moreover, they had a lower prevalence of diabetes mellitus and hyperlipidaemia, a higher energy and ethanol intake, and a lower consumption of non-fried vegetables, fruit, dried fruit and nuts, milk products, and non-fried fish.”

Wow!  So much for preconceptions.   But what do we really know now?

1. Fried foods – in and of themselves – may not be a risk factor for heart disease.

2. Frying in olive oil or sunflower oil MAY make the risk from fried foods less.

3. Fish oils may protect against the dangers of frying.

4. The actual Mediterranean diet – that includes fried foods in sometimes large quantities – differs from what we advertise.

5. If fried foods lead to truncal obesity  (big bellies) then all bets are off – this is a known risk factor.

6. Reusing oils, even “healthy” oils may be a risk factor for heart disease.

I like fried foods.  At home (deep fried turkey and cornbread dressing balls – yummm!), and at restaurants.  I AM from Texas, ya’ll!!!  I even like quite a bit of fast food – at least I occasionally crave it.  So what should we do?

Remember that moderation is important, try to increase fish servings, eat smaller helpings, eat more at home, and exercise.  Oh yes, limit your simple carbs!

Personally, I believe these steps will prevent heart disease better than the medications and all the fad diets combined.

If you have questions about nutrition, or are already at high risk, call us and set up a consultation.  We are here to help!