Data from the Women’s Health Initiative (1993-1998) of postmenopausal women ages 50 to 79 have uncovered a link between consumption of fried chicken, fried fish, and fried shellfish and cardiovascular-related death, according to a study published Jan. 23, 2019, in the BMJ.
Women who ate the most fried food tended to be younger, non-white, and less educated with lower income. They were more likely to have diabetes and a higher body mass index, but had no cardiovascular disease at the start of the research. They were smokers, were less physically active, and had higher daily calorie consumption. They also ate fewer fruits, vegetables, and whole grains, but consumed more sugary drinks, red and processed meats, nuts, legumes, trans fats, and sodium.
Fried chicken posed a higher risk of cardiovascular death than fried seafood or fried shellfish. The risk increased as the number of servings per week increased from less than two per month to once a week.
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