Association of fried food consumption with all cause, cardiovascular, and cancer mortality: prospective cohort study

Yangbo Sun; Buyun Liu; Linda G Snetselaar; Jennifer G Robinson; Robert B Wallace; Lindsay L Peterson; Wei Bao

doi:10.1136/bmj.k5420

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Association of fried food consumption with all cause, cardiovascular, and cancer mortality: prospective cohort study

Journal article

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Peer reviewed

Association of fried food consumption with all cause, cardiovascular, and cancer mortality: prospective cohort study

Yangbo Sun, Buyun Liu, Linda G Snetselaar, Jennifer G Robinson, Robert B Wallace, Lindsay L Peterson and Wei Bao

BMJ (Clinical research ed.), Vol.364, pp.k5420-k5420

01/23/2019

DOI: 10.1136/bmj.k5420

PMCID: PMC6342269

PMID: 30674467

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Abstract

To examine the prospective association of total and individual fried food consumption with all cause and cause specific mortality in women in the United States. Prospective cohort study. Women's Health Initiative conducted in 40 clinical centers in the US. 106 966 postmenopausal women aged 50-79 at study entry who were enrolled between September 1993 and 1998 in the Women's Health Initiative and followed until February 2017. All cause mortality, cardiovascular mortality, and cancer mortality. 31 558 deaths occurred during 1 914 691 person years of follow-up. For total fried food consumption, when comparing at least one serving per day with no consumption, the multivariable adjusted hazard ratio was 1.08 (95% confidence interval 1.01 to 1.16) for all cause mortality and 1.08 (0.96 to 1.22) for cardiovascular mortality. When comparing at least one serving per week of fried chicken with no consumption, the hazard ratio was 1.13 (1.07 to 1.19) for all cause mortality and 1.12 (1.02 to 1.23) for cardiovascular mortality. For fried fish/shellfish, the corresponding hazard ratios were 1.07 (1.03 to 1.12) for all cause mortality and 1.13 (1.04 to 1.22) for cardiovascular mortality. Total or individual fried food consumption was not generally associated with cancer mortality. Frequent consumption of fried foods, especially fried chicken and fried fish/shellfish, was associated with a higher risk of all cause and cardiovascular mortality in women in the US.

Eating

United States - epidemiology

Shellfish

Diet - adverse effects

Diet - statistics & numerical data

Humans

Middle Aged

Risk Factors

Neoplasms - mortality

Cooking - methods

Cause of Death

Chemical Hazard Release

Animals

Chickens

Cardiovascular Diseases - mortality

Female

Aged

Details

Title: Subtitle: Association of fried food consumption with all cause, cardiovascular, and cancer mortality: prospective cohort study
Creators: Yangbo Sun - Department of Epidemiology, College of Public Health, University of Iowa, Iowa City, IA, USA
Buyun Liu - Department of Epidemiology, College of Public Health, University of Iowa, Iowa City, IA, USA
Linda G Snetselaar - Department of Epidemiology, College of Public Health, University of Iowa, Iowa City, IA, USA
Jennifer G Robinson - Department of Internal Medicine, Carver College of Medicine, University of Iowa, Iowa City, IA, USA
Robert B Wallace - Department of Epidemiology, College of Public Health, University of Iowa, Iowa City, IA, USA
Lindsay L Peterson - Division of Medical Oncology, Department of Medicine, Washington University School of Medicine, St Louis, MO, USA
Wei Bao - Fraternal Order of Eagles Diabetes Research Center, University of Iowa, Iowa City, IA, USA
Resource Type: Journal article
Publication Details: BMJ (Clinical research ed.), Vol.364, pp.k5420-k5420
DOI: 10.1136/bmj.k5420
PMID: 30674467
PMCID: PMC6342269
NLM abbreviation: BMJ
ISSN: 0959-8146
eISSN: 1756-1833
Publisher: England
Grant note: P30 CA086862 / NCI NIH HHS
Language: English
Date published: 01/23/2019
Academic Unit: Epidemiology; Fraternal Order of Eagles Diabetes Research Center; Injury Prevention Research Center; Internal Medicine
Record Identifier: 9983995056202771

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