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Fried Foods Bound to heart disease in women



Eating fried foods can increase the risk of heart disease and death in women over 50 years of age.

Researchers used health and diet data on 106,966 postmenopausal women enrolled in a major health study between 1993 and 1998 and followed their health in early 2017.

They found that compared to women who did not eat any, those who ate fried chicken once a week or more had a 12 percent increased risk of premature death from any cause and an 11 percent increased risk of deaths from cardiovascular disease. Women who ate fried fish, which often had a 7 percent increase the risk of mortality, and a 1

2 percent increased risk of cardiovascular death compared to those who did not eat.

The study in BMJ controlled for age, race, education and many diet, health and behavioral characteristics.

"These are modest associations," said the senior author, Dr. Wei Bao, an assistant professor of epidemiology at the University of Iowa. "And fried food is only a component of a parent's diet. But it is a good idea to at least reduce the portion size and frequency of the consumption of fried food." Public health consequences can be significant. According to the Centers for Disease Control and Prevention on a particular day, more than one-third of American adults convince fast food restaurants where fried chicken and fish are staples.


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