Fried food is not always tied to heart disease, according to a new study.
Findings from a 12-year study done by researchers at the Autonomous University of Madrid showed that the famously artery-clogging risks of indulging in greasy fare doesn't apply when healthy oils are used. Spaniards who were followed in the study ate dishes fried in olive oil and sunflower oil. The report, published online at BMJ.com on January 24th, concluded that "the consumption of fried foods was not associated with coronary heart disease or with all cause mortality."
The participants were 40,757 adults ranging in age from 29 to 69. Lead author Pilar Guallar-Castillón and her colleagues wrote: "For definite coronary heart disease events, no association with fried food consumption was observed in analyses adjusting for energy intake, age, [and] sex." They did acknowledge that "when food is fried its nutritional content changes," but they went on to point out "at the same time, frying may also improve palatability by making food crunchy."
If crunchy is what you're after, then this study is good news for you. Just banish the heart-damaging oils from your kitchen and stock up on the healthier Mediterranean alternatives. Buen provecho!
