Article Publish Status: FREE
Abstract Title:

Fried food consumption and risk of coronary artery disease: The Million Veteran Program.

Abstract Source:

Clin Nutr. 2019 Jun 5. Epub 2019 Jun 5. PMID: 31279615

Abstract Author(s):

Jacqueline P Honerlaw, Yuk-Lam Ho, Xuan-Mai T Nguyen, Kelly Cho, Jason L Vassy, David R Gagnon, Christopher J O'Donnell, J Michael Gaziano, Peter W F Wilson, Luc Djousse,

Article Affiliation:

Jacqueline P Honerlaw


INTRODUCTION: Previous studies of the relationship between fried food consumption and coronary artery disease (CAD) have yielded conflicting results. We tested the hypothesis that frequent fried food consumption is associated with a higher risk of incident CAD events in Million Veteran Program (MVP) participants.

METHODS: Veterans Health Administration electronic health record data were linked to questionnaires completed at MVP enrollment. Self-reported fried food consumption at baseline was categorized: (<1, 1-3, 4-6 times per week or daily). The outcome of interest was non-fatal myocardial infarction or CAD events. We fitted a Cox regression model adjusting for age, sex, race, education, exercise, smoking and alcohol consumption.

RESULTS: Of 154,663 MVP enrollees with survey data, mean age was 64 years and 90% were men. During a mean follow-up of approximately 3 years, there were 6,725 CAD events. There was a positive linear relationship between frequency of fried food consumption and risk of CAD (p for trend 0.0015). Multivariable adjusted hazard ratios (95% CI) were 1.0 (ref), 1.07 (1.01-1.13), 1.08 (1.01-1.16), and 1.14 (1.03-1.27) across consecutive increasing categories of fried food intake.

CONCLUSIONS: In a large national cohort of U.S. Veterans, fried food consumption has a positive, dose-dependent association with CAD.

Study Type : Human Study

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