Fried-food consumption and risk of type 2 diabetes and coronary artery disease: a prospective study in 2 cohorts of US women and men.

ABSTRACT:

Background

Through the processes of oxidation, polymerization, and hydrogenation, the cooking method of frying modifies both foods and their frying medium. However, it remains unknown whether the frequent consumption of fried foods is related to long-term cardiometabolic health.

Objective

We examined fried-food consumption and risk of developing incident type 2 diabetes (T2D) or coronary artery disease (CAD).

Design

Fried-food consumption was assessed by using a questionnaire in 70,842 women from the Nurses' Health Study (1984-2010) and 40,789 men from the Health Professionals Follow-Up Study (1986-2010) who were free of diabetes, cardiovascular disease, and cancer at baseline. Time-dependent Cox proportional hazards models were used to estimate RRs and 95% CIs for T2

SUBMITTER: Cahill LE 

PROVIDER: S-EPMC4095664 | biostudies-literature | 2014 Aug

REPOSITORIES: biostudies-literature