A scientific study conducted by researchers of the Universidad Autónoma de Madrid has revealed that fried food is not linked to a higher risk of heart disease or early death. Another myth has thus been debunked.
As part of the research, Pilar Guallar-Castillón and her colleagues interviewed 40.757 healthy adults of ages between 29 and 69, who were asked, in the course of 11 years, about their cooking habits. During this time, they completed questionnaires intended to inform the researchers of their diet, their form of cooking and the oil used for frying.
After a health study, the authors did not find "any association” between the consumption of fried food and the risk of coronary disease, despite the high consumption of fried food observed among the subjects of the study. In fact, the authors recognised that the results “would probably differ” in countries that use refined oil for frying.
In an editorial attached to the publication of the study, Professor Michael Leitzmann of the Regensburg University in Germany highlighted that the report debunks the myth according to which "fried food is, in general, bad for the heart".
However, he also specified that every aspect of a meal is “relevant”, from the type of food fried (vegetables―peppers, aubergines, onions―, meat—chicken fillet, beef―, fish or food with more calories―doughnuts, fat―) to the oil used.