BMJ — Sun Y, et al. | January 25, 2019
In this prospective cohort study involving US women, researchers examined the prospective association of total and individual fried food consumption with all cause and cause-specific mortality. Participants included 106,966 postmenopausal women aged 50-79 years at study entry who were enrolled between September 1993 and 1998 in the Women’s Health Initiative and followed until February 2017. A total of 31,558 deaths were recorded during 1,914,691 person years of follow-up. According to findings, frequent consumption of fried foods, particularly fried chicken and fried fish/shellfish, was correlated with a higher risk of all cause and cardiovascular mortality in this study population. Total or individual consumption of fried food was not generally linked to cancer mortality.