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Food Fried in Olive or Sunflower Oil Is Not Linked to Heart Disease, Spanish Study Finds
January 30, 2012 Eating food fried in olive or sunflower oil is not linked to heart disease or premature death, finds a paper published in the British Medical Journal online (bmj.com).
The authors stress, however, that their study took place in Spain, a Mediterranean country where olive or sunflower oil is used for frying and their results would probably not be the same in another country where solid and re-used oils were used for frying.
In Western countries, frying is one of the most common methods of cooking. When food is fried it becomes more calorific because the food absorbs the fat of the oils.
While eating lots of fried food can increase some heart disease risk factors such as high blood pressure, high cholesterol and obesity, a link between fried food and heart disease has not been fully investigated.
Read More:
http://www.sciencedaily.com/releases/2012/01/120124184159.htm
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