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

OBJECTIVE: 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. DESIGN: Prospective cohort study. SETTING: Women’s Health Initiative conducted in 40 clinical centers in the US. PARTICIPANTS: 1...

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Autores principales: Sun, Yangbo, Liu, Buyun, Snetselaar, Linda G, Robinson, Jennifer G, Wallace, Robert B, Peterson, Lindsay L, Bao, Wei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BMJ Publishing Group Ltd. 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6342269/
https://www.ncbi.nlm.nih.gov/pubmed/30674467
http://dx.doi.org/10.1136/bmj.k5420
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author Sun, Yangbo
Liu, Buyun
Snetselaar, Linda G
Robinson, Jennifer G
Wallace, Robert B
Peterson, Lindsay L
Bao, Wei
author_facet Sun, Yangbo
Liu, Buyun
Snetselaar, Linda G
Robinson, Jennifer G
Wallace, Robert B
Peterson, Lindsay L
Bao, Wei
author_sort Sun, Yangbo
collection PubMed
description OBJECTIVE: 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. DESIGN: Prospective cohort study. SETTING: Women’s Health Initiative conducted in 40 clinical centers in the US. PARTICIPANTS: 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. MAIN OUTCOME MEASURES: All cause mortality, cardiovascular mortality, and cancer mortality. RESULTS: 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. CONCLUSIONS: 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.
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spelling pubmed-63422692019-02-06 Association of fried food consumption with all cause, cardiovascular, and cancer mortality: prospective cohort study Sun, Yangbo Liu, Buyun Snetselaar, Linda G Robinson, Jennifer G Wallace, Robert B Peterson, Lindsay L Bao, Wei BMJ Research OBJECTIVE: 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. DESIGN: Prospective cohort study. SETTING: Women’s Health Initiative conducted in 40 clinical centers in the US. PARTICIPANTS: 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. MAIN OUTCOME MEASURES: All cause mortality, cardiovascular mortality, and cancer mortality. RESULTS: 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. CONCLUSIONS: 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. BMJ Publishing Group Ltd. 2019-01-23 /pmc/articles/PMC6342269/ /pubmed/30674467 http://dx.doi.org/10.1136/bmj.k5420 Text en Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://group.bmj.com/group/rights-licensing/permissions This is an Open Access article distributed in accordance with the Creative Commons Attribution Non Commercial (CC BY-NC 4.0) license, which permits others to distribute, remix, adapt, build upon this work non-commercially, and license their derivative works on different terms, provided the original work is properly cited and the use is non-commercial. See: http://creativecommons.org/licenses/by-nc/4.0/.
spellingShingle Research
Sun, Yangbo
Liu, Buyun
Snetselaar, Linda G
Robinson, Jennifer G
Wallace, Robert B
Peterson, Lindsay L
Bao, Wei
Association of fried food consumption with all cause, cardiovascular, and cancer mortality: prospective cohort study
title Association of fried food consumption with all cause, cardiovascular, and cancer mortality: prospective cohort study
title_full Association of fried food consumption with all cause, cardiovascular, and cancer mortality: prospective cohort study
title_fullStr Association of fried food consumption with all cause, cardiovascular, and cancer mortality: prospective cohort study
title_full_unstemmed Association of fried food consumption with all cause, cardiovascular, and cancer mortality: prospective cohort study
title_short Association of fried food consumption with all cause, cardiovascular, and cancer mortality: prospective cohort study
title_sort association of fried food consumption with all cause, cardiovascular, and cancer mortality: prospective cohort study
topic Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6342269/
https://www.ncbi.nlm.nih.gov/pubmed/30674467
http://dx.doi.org/10.1136/bmj.k5420
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