TY - JOUR
T1 - Association of fried food consumption with all cause, cardiovascular, and cancer mortality
T2 - Prospective cohort study
AU - Sun, Yangbo
AU - Liu, Buyun
AU - Snetselaar, Linda G.
AU - Robinson, Jennifer G.
AU - Wallace, Robert B.
AU - Peterson, Lindsay L.
AU - Bao, Wei
N1 - Funding Information:
Contributors: YS and WB designed research. YS conducted research, analyzed data, and wrote the paper. All authors contributed to the acquisition, analysis, or interpretation of the data, and revised the manuscript for important intellectual content. WB has primary responsibility for final content and is the study guarantor. All authors read and approved the final manuscript. The corresponding author attests that all listed authors meet authorship criteria and that no others meeting the criteria have been omitted. Funding: The WHI program is funded by the National Heart, Lung, and Blood Institute, National Institutes of Health, and US Department of Health and Human Services through contracts HHSN268201600018C, HHSN268201600001C, HHSN268201600002C, HHSN268201600003C, and HHSN268201600004C. This manuscript was prepared in collaboration with investigators of the WHI, and has been reviewed and approved by the WHI. The funders had no role in the design and conduct of the study, the collection, analysis, and interpretation of the data, or the preparation, review, or approval of the manuscript.
Publisher Copyright:
© Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to.
PY - 2019/1/23
Y1 - 2019/1/23
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=85060377003&partnerID=8YFLogxK
U2 - 10.1136/bmj.k5420
DO - 10.1136/bmj.k5420
M3 - Article
C2 - 30674467
AN - SCOPUS:85060377003
SN - 0959-8146
VL - 364
JO - BMJ (Online)
JF - BMJ (Online)
M1 - k5420
ER -