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Consumption of fried foods and risk of heart failure in the physicians' health study.
J Am Heart Assoc 2015; 4(4)JA

Abstract

BACKGROUND

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.

METHODS AND RESULTS

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 <1 per week, HRs (95% CI) for HF were 1.24 (1.04 to 1.48), 1.28 (1.00 to 1.63), and 2.03 (1.37 to 3.02) for fried food intake of 1 to 3/week, 4 to 6/week, and 7+/week, respectively, after adjustment for age, energy intake, alcohol use, exercise, smoking, and overall diet score (P linear trend, 0.0002). Similar results were obtained for intake of fried foods at home or away from home and among subjects with higher dietary score or HF without antecedent myocardial infarction.

CONCLUSIONS

Our data are consistent with a positive association of fried food intake frequency with incident HF in male physicians.

Authors+Show Affiliations

Division of Aging, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA (L.D., A.B.P., M.G.).Division of Aging, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA (L.D., A.B.P., M.G.).Division of Aging, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA (L.D., A.B.P., M.G.) Division of Preventive Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA (M.G.) Boston Veterans Affairs Healthcare System, Boston, MA (M.G.).

Pub Type(s)

Journal Article
Research Support, N.I.H., Extramural

Language

eng

PubMed ID

25907125

Citation

Djoussé, Luc, et al. "Consumption of Fried Foods and Risk of Heart Failure in the Physicians' Health Study." Journal of the American Heart Association, vol. 4, no. 4, 2015.
Djoussé L, Petrone AB, Gaziano JM. Consumption of fried foods and risk of heart failure in the physicians' health study. J Am Heart Assoc. 2015;4(4).
Djoussé, L., Petrone, A. B., & Gaziano, J. M. (2015). Consumption of fried foods and risk of heart failure in the physicians' health study. Journal of the American Heart Association, 4(4), doi:10.1161/JAHA.114.001740.
Djoussé L, Petrone AB, Gaziano JM. Consumption of Fried Foods and Risk of Heart Failure in the Physicians' Health Study. J Am Heart Assoc. 2015 Apr 23;4(4) PubMed PMID: 25907125.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Consumption of fried foods and risk of heart failure in the physicians' health study. AU - Djoussé,Luc, AU - Petrone,Andrew B, AU - Gaziano,J Michael, Y1 - 2015/04/23/ PY - 2015/4/25/entrez PY - 2015/4/25/pubmed PY - 2016/4/20/medline KW - diet KW - epidemiology KW - heart failure KW - risk factor JF - Journal of the American Heart Association JO - J Am Heart Assoc VL - 4 IS - 4 N2 - BACKGROUND: 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. METHODS AND RESULTS: 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 <1 per week, HRs (95% CI) for HF were 1.24 (1.04 to 1.48), 1.28 (1.00 to 1.63), and 2.03 (1.37 to 3.02) for fried food intake of 1 to 3/week, 4 to 6/week, and 7+/week, respectively, after adjustment for age, energy intake, alcohol use, exercise, smoking, and overall diet score (P linear trend, 0.0002). Similar results were obtained for intake of fried foods at home or away from home and among subjects with higher dietary score or HF without antecedent myocardial infarction. CONCLUSIONS: Our data are consistent with a positive association of fried food intake frequency with incident HF in male physicians. SN - 2047-9980 UR - https://www.unboundmedicine.com/medline/citation/25907125/full_citation L2 - http://www.ahajournals.org/doi/full/10.1161/JAHA.114.001740?url_ver=Z39.88-2003&amp;rfr_id=ori:rid:crossref.org&amp;rfr_dat=cr_pub=pubmed DB - PRIME DP - Unbound Medicine ER -