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Fried food increase risk of coronary artery disease

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Fried food increase risk of coronary artery disease study claim.

The research was carried out by the VA Boston Healthcare System hospital, which is run by the United States Department of Veterans Affairs.

Deep-fried food, such as chicken tenders, has been linked to an increased risk of obesity, type 2 diabetes, heart failure and high blood pressure.

The researchers wrote: ‘The literature has been mixed regarding the association between fried food intake and CAD.’

The researchers therefore looked into how fried food impacts the health of veterans, who are ‘immensely burdened by CAD’.

The diets of 154,663 members of the military were assessed via the Million Veteran Program (MVP), which collects data of service men and women.

Results revealed CAD was significantly more likely to develop if the veterans ate fried food, even if it was just once a week.

The risk increased the more frequently it was consumed. For every 1,000 veterans who ate fried food less than once a week, 14.61 developed CAD.

Fried food tends to be substantially higher in fat. Many of these fats are trans, which are formed when they undergo a process called hydrogenation.

Hydrogenation can occur when oils are heated to very high temperatures, or if food manufacturers add hydrogen to their products to extend their shelf life.

This process changes the chemical structure of the fats, which makes them harder for the body to break down.

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