Owais Khawaja1, Howard D Sesso2,3, Jiaying Chen2, Hiroshi Yamasaki4, Sohail A Hassan4, John M Gaziano2,3,5, Luc Djoussé2,5. 1. Department of Cardiology, St John Hospital and Medical Center, 22101 Moross Road, Detroit, MI, 48236, USA. oajaz@yahoo.com. 2. Divisions of Aging, Brigham and Women's Hospital and Harvard Medical School, Boston, MA, USA. 3. Preventive Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA, USA. 4. Department of Cardiology, St John Hospital and Medical Center, 22101 Moross Road, Detroit, MI, 48236, USA. 5. Massachusetts Veterans Epidemiology and Research Information Center (MAVERIC), Boston Veterans Affairs Healthcare System, Boston, MA, USA.
Abstract
PURPOSE: Atrial fibrillation (AF) is a frequently encountered cardiac arrhythmia in clinical practice. While fried food consumption is common in United States, little is known about the association between fried food consumption and incident AF. METHODS: We prospectively examined the association of fried food consumption with incident AF in 18,941 US male physicians. Fried food consumption was assessed via a self-administered food frequency questionnaire. Incident AF was ascertained through yearly follow-up questionnaires. Cox regression was used to estimate relative risks of AF. RESULTS: The average age at baseline was 66 ± 9 years. During a mean follow up of 9.0 ± 3.0 years, 2099 new cases of AF occurred. Using < 1/week of fried food consumption as the reference group, multivariable adjusted hazard ratios ( 95% confidence interval) for AF were 1.07 (0.97, 1.18) and 1.03 (0.91, 1.17), for people reporting an average fried food consumption of 1-3/week and ≥ 4/week, respectively, p linear trend 0.4. In a secondary analysis, the results did not change after exclusion of participants with prevalent coronary heart disease or congestive heart failure. Lastly, the source of fried food (away from home or at home) did not influence the relation of fried food with AF risk. CONCLUSIONS: In conclusion, our study does not provide evidence for an association between fried food consumption and incident AF among US male physicians.
PURPOSE:Atrial fibrillation (AF) is a frequently encountered cardiac arrhythmia in clinical practice. While fried food consumption is common in United States, little is known about the association between fried food consumption and incident AF. METHODS: We prospectively examined the association of fried food consumption with incident AF in 18,941 US male physicians. Fried food consumption was assessed via a self-administered food frequency questionnaire. Incident AF was ascertained through yearly follow-up questionnaires. Cox regression was used to estimate relative risks of AF. RESULTS: The average age at baseline was 66 ± 9 years. During a mean follow up of 9.0 ± 3.0 years, 2099 new cases of AF occurred. Using < 1/week of fried food consumption as the reference group, multivariable adjusted hazard ratios ( 95% confidence interval) for AF were 1.07 (0.97, 1.18) and 1.03 (0.91, 1.17), for people reporting an average fried food consumption of 1-3/week and ≥ 4/week, respectively, p linear trend 0.4. In a secondary analysis, the results did not change after exclusion of participants with prevalent coronary heart disease or congestive heart failure. Lastly, the source of fried food (away from home or at home) did not influence the relation of fried food with AF risk. CONCLUSIONS: In conclusion, our study does not provide evidence for an association between fried food consumption and incident AF among US male physicians.
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