Tuesday, 31 January 2012
A recent study published in the British Medical Journal has found no correlation between eating fried foods and getting heart disease. The study, conducted in Spain over the course of 11 years, had 40,000 subjects of Spanish origin.
One thing to keep in mind is the type of oil used in Spain. According to the researchers, "In Spain, a Mediterranean country where olive or sunflower oil is used for frying, the consumption of fried foods was not associated with coronary heart disease or with all cause mortality." What's more, the oil consumption by most Spaniards does not include foods with high sodium (as pictured in the image above).
The study also notes that quality of oil changes the risk factors as well, more specifically, how many times the oil is used to fry foods. The publication explains that when food is fried, the food and the oil changes in quality which is why reusing oil can cause health problems.
The results of this study, by no means, advocates consuming fried foods. Instead, it advocates using low saturate fat oils such as sunflower and olive oil.
What kind of oil do you cook with?