A new study published in the journal Heart investigates how much of our heart attack risk is caused not by the type of foods we eat, but how we cook them.
These researchers concluded that one of the most popular cooking methods for meat, fish, and potatoes is also one of the most dangerous cooking methods for our heart.
In fact, using this cooking method increases your risk of heart failure by 37%.
The scientists wanted to answer two questions:
1. How much does frying increase our risk of heart disease?
2. How much does frying increase our risk of death from heart disease or any other cause?
They searched medical databases and discovered 17 studies examining the first question and six examining the second.
The 17 studies that investigated the occurrence of heart disease in people who ate a lot of fried food had 562,445 subjects with 36,727 major cardiovascular events.
When comparing those who ate the most fried food with those who ate the least fried food per week, they found that the first group had poorer heart health, including:
1. A 28% higher risk of major cardiovascular events like heart attacks and anginas.
2. A 22% higher risk of coronary heart disease (narrowed or blocked arteries).
3. A 37% higher risk of heart failure.
They also found a 37% higher risk of stroke in those who ate fried food, although they concluded that this may have resulted from the other forms of heart disease that these subjects had, instead of being a direct result of the fried food.
If this is not worrying enough, they also discovered that every additional 114 grams (or four ounces) of fried food per week led to a 3% increased risk of major cardiovascular events, a 2% increased risk for coronary heart disease, and a 12% increased risk for heart failure.
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