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Fried-food consumption and risk of type 2 diabetes and coronary artery disease: a prospective study in 2 cohorts of US women and men.
A surge in the risk of type 2 diabetes and coronary artery disease is associated with high intake of fried foods.
This study evaluated the effect of regular consumption of fried foods on coronary artery disease (CAD) and type 2 diabetes risk. Using validated food frequency questionnaires, researchers collated and analyzed data on the fried-food intake of 111,631 cardiovascular disease-, diabetes-, and cancer-free male and female subjects recruited from the Nurses' Health Study and Health Professionals Follow-Up Study. The coronary artery disease and type 2 diabetes odds ratios of each participant in this study were also determined.
Researchers observed that a significant elevation in the risk of developing coronary artery disease and type 2 diabetes was associated with increased intake of fried foods. The findings of this study indicate that habitual consumption of fried foods may contribute positively to the development of type 2 diabetes and coronary artery disease in both men and women.
Research Summary Information
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2014
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Cahill LE, Pan A, Chiuve SE, Sun Q, Willett WC, Hu FB, Rimm EB.
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From the Departments of Nutrition (LEC, QS, WCW, FBH, and EBR) and Epidemiology (WCW, FBH, and EBR), Harvard School of Public Health, Boston, MA; the Channing Division of Network Medicine (QS, WCW, FBH, and EBR) and Division of Preventive Medicine (SEC), Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA; and the Saw Swee Hock School of Public Health (AP) and Yong Loo Lin School of Medicine (AP), National University of Singapore and National University Health System, Singapore.
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Yes, Free full text of study was found:
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No. Source of funding disclosure not found
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No. Potential conflicts disclosure not found
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