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March 6, 2012
In Today's Issue
- 1 Quick Technique To Burn More Fat
- Foods Fried In Some Oils Not Linked To Cardiac Disease...
- Medical Doctor Reveals The Shocking Truth
1 Quick Technique To Burn More Fat
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Foods Fried In Some Oils Not Linked To Cardiac Disease...
Dear Reader,
Good news for fried food lovers who also happen to be worried about their heart health. Eating foods fried in oils like sunflower or olive has not been linked to either heart disease or early death according to new Spanish research appearing online in BMJ.
Eating lots of fried foods has been associated in the past with high blood pressure, lower HDL (good) cholesterol and obesity - all heart disease risk factors. This latest work puts a different spin on things.
The study followed over 40,000 adults (aged 29-69) who were free of heart disease at the start of the work, collecting diet information including details on what they'd eaten (and how it was cooked) in a typical week - there were a total of 668 different foods, 212 that were fried, for them to choose.
Frying methods were also captured and included deep-frying, pan frying, battered, crumbed or sautéed. Most people fried in olive oil, known to have antioxidants that help keep the heart working properly.
Important to understand is that most meals study participants ate were prepared and eaten at home... unlike the U.S. where we eat out so much it's hard to know what type of oil might be used in a dish. The subjects in this study were not eating anything close to a typical Western diet, but rather the Mediterranean eating style. Lots of fish... olive and sunflower oils.
The researchers broke the study participants into four groups, based on how much fried foods they ate - the lowest group ate 1.6 ounces a day, the highest intake was 8.8 ounces per day. On average the subjects ate a little under 5 ounces per day of fried foods and used a half-ounce of oil to prepare them.
During the study period, 606 heart attacks (or other heart "events") happened and 1,135 subjects died from all causes. The team saw no link between either heart disease or deaths and fried food, no matter how high the intake. This finding may be because food was fried with oils that are rich in heart healthy mono and polyunsaturated fats. Also of note, the Spanish have one of the world's lowest levels of heart disease.
Continues below...
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Foods Fried In Some Oils Not Linked To Cardiac Disease... Continued...
When looking at this work, you need to understand that in Spain, where the study
was done, olive oil is less expensive than anywhere else in the world, and there
aren't the other options that you'll find in the U.S. Most of us are used to
olive oil being the more costly alternative.
In an editorial that appears alongside the study, Michael Leitzmann, MD of Germany's
University of Regensburg points out that the evidence defies the myth that fried
foods are so bad for your heart. This isn't to suggest that you go all out and
order whatever fried indulgence you like... but it does suggest that frying might
not be all bad.
Other experts agree that while there's something to consider here, it should
not encourage you to eat all the fried foods you like and expect benefits for
your heart. You need to remember that what matters is how your whole diet balances
out - if you're making something fried, try to make sure the rest of the meal
is cooked another way to balance things out.
To your good health,
Kirsten Whittaker
Daily Health Bulletin Editor
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Sources:
http://www.webmd.com/diet/news/20120124/fried-food-no-heart-disease?src=RSS_PUBLIC
Smart planet story on study:
http://www.smartplanet.com/blog/global-observer/researchers-find-spanish-fried-foods-do-not-lead-to-heartache/3695
WebMD info on heart disease:
http://www.webmd.com/heart-disease/default.htm
WebMD info on healthy eating:
http://www.webmd.com/diet/default.htm
Mayo Clinic info on Mediterranean Diet:
http://www.mayoclinic.com/health/mediterranean-diet/CL00011
Guallar-Castillon, P. BMJ, published online Jan. 24, 2012:
http://www.bmj.com/content/344/bmj.e363
Leitzmann, M. BMJ, published online Jan. 24, 2012:
http://www.bmj.com/content/344/bmj.d8274
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