These risks substantially increased by 3%, 2% and 12%, respectively, with each additional 4-ounce weekly serving, according to Pei Qin, of Shenzhen University Health Science Center, in Guangdong, China, and colleagues.
The report was published online Jan. 19 in the journal Heart.
How fried foods might increase the development of cardiovascular disease isn’t clear, but several explanations are possible, the study authors noted in a journal news release.
Fried foods contain harmful trans fatty acids from the hydrogenated vegetable oils often used to cook them, and frying also increases the production of chemical byproducts involved in an inflammatory response. In addition, foods high in salt, such as fried chicken and French fries, are often served with sugar-sweetened drinks, particularly in fast-food restaurants, the researchers said.
For more on cardiovascular disease, head to the American Heart Association.
SOURCE: BMJ, news release, Jan. 19, 2021