Consumption of fried foods and risk of heart failure in the physicians' health study

Consumption of fried foods is highly prevalent in the Western dietary pattern. Though limited studies have reported a positive association between frequency of fried food intake and risk of coronary artery disease, diabetes, or hypertension, other investigators failed to report such an association....

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Bibliographic Details
Published in:Journal of the American Heart Association 2015-04, Vol.4 (4)
Main Authors: Djoussé, Luc, Petrone, Andrew B, Gaziano, J Michael
Format: Article
Language:English
Subjects:
Aged
Diet - adverse effects
Dietary Fats - adverse effects
Heart Failure - epidemiology
Heart Failure - etiology
Humans
Incidence
Male
Original Research
Physicians - statistics & numerical data
Proportional Hazards Models
Prospective Studies
Risk Factors
Surveys and Questionnaires
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Summary:Consumption of fried foods is highly prevalent in the Western dietary pattern. Though limited studies have reported a positive association between frequency of fried food intake and risk of coronary artery disease, diabetes, or hypertension, other investigators failed to report such an association. It is unclear whether intake of fried foods is associated with a higher risk of heart failure (HF). Hence, we sought to examine the association between the frequency of fried food consumption and the risk of HF. This was a prospective cohort study of 15 362 participants from the Physicians' Health Study. Fried food intake frequency was assessed by a food frequency questionnaire (1997-2001), and incident HF was captured by annual questionnaires. We used Cox regression to calculate hazard ratios (HRs) of HF. After an average follow-up of 9.6 ± 2.4 years, a total of 632 new HF cases occurred in this cohort. Compared to subjects who reported fried food consumption of
ISSN:2047-9980
2047-9980
DOI:10.1161/JAHA.114.001740