Fried Foods Pose Risk Factor for Women

The BMJ, a medical journal that says its mission is "to work toward a healthier world for all," surveyed 106,966 postmenopausal women, ages 50 to 79.

Heart disease increased in women who ate fried food compared to women who did not. Several other studies state fried foods are also tied to a higher risk of Type 2 diabetes.

It is important to understand the associations between fried foods and health outcomes because 25% to 36% of North American adults, according to the study, consume foods, usually fried, from fast-food restaurants every day.

The women with more frequent total fried-food consumption were more likely to be younger, nonwhite, with less education and on lower income. They were more likely to be current smokers, have lower physical activity levels, drink more coffee, have a higher total calorie intake and have a lower diet quality. Women with higher total fried-food consumption were more likely to consume calories from dietary total fat rather than carbohydrate or total protein. They tended to consume fewer vegetables, fruits and whole grains, and more sugar-sweetened beverages, nuts and legumes, red and processed meat, trans fat, polyunsaturated fatty acid and sodium.

In conclusion, reducing the consumption of fried foods, especially fried chicken and fried fish/shellfish, could have a clinically meaningful effect across the public health spectrum.