A New Study in The BMJ warns that women over 50 who regularly eat fried foods may increase their risk of death.
Many studies have shown that eating fried foods frequently can lead to adverse health consequences.
Research has shown that eating fried foods can affect cardiovascular health and increase the risk of Type 2 diabetes.
A recent study of over 50-year-old women from the United States, Iowa University researchers in Iowa City, IA, found that excessive rinsing of fried foods can increase a person's risk of death for several reasons.
The researchers also investigated which fried foods are probably the most dangerous to health. A study paper reporting the results now appears in The BMJ .
The research team worked with data from 1
During the study, 31,588 participants died. Of these deaths, 9,320 were due to heart problems, 8,358 were cancer related and 13,880 had associations with other causes.
8% higher all-purpose risk of death
In the WHI study, participants completed questionnaires describing their dietary habits. They reported their specific intake of a variety of fried foods and their overall consumption of these foods, which researchers have classified into three categories:
The research team's analysis confirmed that there is a connection between the regular consumption of fried foods and an increased risk of death. The association was also strong for the death of heart problems.
After the investigators considered change factors such as lifestyle, quality of nutrition, income and educational attainment, investigators found that participants who reported eating at least one serving of fried foods a day were 8 percent higher Risk of death than those who did not eat fried foods.
The researchers then investigated the effect of certain fried foods. They found that consuming at least one serving of roast chicken a day resulted in a 13 percent increased risk of death for all reasons and a 12 percent higher risk of death associated with heart problems compared to consuming any fried food.  Eating at least one serving of fried fish or shellfish per day resulted in a 7% increase in the risk of death and, for other reasons, a 13% higher risk of dying from heart problems.
The team found no association between the consumption of fried foods and the risk of cancer deaths.
A modifiable risk factor
Investigators also note that the women who regularly consumed regular fried foods were the younger age range (50-65 years). They also tended to be ignorant and had lower education levels, lower incomes and overall poorer quality food. Many of them were also smokers.
Based on available evidence, the authors of the study conclude: "Reducing the consumption of fried foods, especially fried chicken and fried fish / shellfish, may have clinically meaningful impacts on the public health spectrum."
However, they warn that their findings may not apply to different populations, as their research was an observational study that focused specifically on women from the United States.
In addition, the researchers acknowledge that they brought with them many potential modifying factors. In their study, it is still possible that there are "unidentified confounders" that they did not include in their analysis.
However, they point out that in this study they identified "a risk factor for cardiovascular mortality that can be easily altered by the patient lifestyle."