I have to confess that I love the taste of fried food. I don’t eat a lot of it for health reasons, but few foods taste more delicious to me.
Fried-food intake is linked to a heightened risk of major heart disease and stroke, finds a pooled analysis of the available research data, published online in the journal Heart.
And the risk rises with each additional 114 g (4.02 ounces) weekly serving, the analysis indicates.
It’s clear that the Western diet doesn’t promote good cardiovascular health, but it’s not clear exactly what contribution fried food might make to the risks of serious heart disease and stroke, say the researchers.
To shed some light on this, they trawled research databases, looking for relevant studies published up to April 2020, and found 19.