A new study has found that there is no direct correlation between the amount of fried food people eat and their risk of heart disease. Instead, the research found that long-term heart risk depended more on what kind of oil was used in the cooking process — olive oil and sunflower oil are considered the healthiest.
The study, published in the British Medical Journal, studied the eating and cooking habits of 40,000 people in Spain for nearly 15 years. The Mediterranean diet favored by most individuals in the study leans heavily on fried foods, particularly fried fish, but also the healthier olive and sunflower oils for the frying.
The Telegraph reports that study participants were then broken into four different groups, based on how often they ate fried foods. Over the course of the study there were 606 medical cases linked to heart disease, but those results were fairly evenly split between the four subsets. More from the study:
"In a Mediterranean country where olive and sunflowerRead More »from Fried food not a direct cause of heart risk, new research finds