Jimena Rey-García1,2, Pilar Guallar-Castillón1,3,4, Carolina Donat-Vargas1,5, Conchi Moreno-Iribas6,7, Aurelio Barricarte6,7, Miguel Rodriguez-Barranco4,8,9, Sandra Colorado-Yohar4,10,11, José-María Huerta4,10, María-Dolores Chirlaque4,10,12, Cristina Lasheras13, Pilar Amiano4,14, Liher Imaz14, Antonio Agudo15, María-José Sánchez4,8,9,16. 1. Department of Preventive Medicine and Public Health, School of Medicine, Autonomous University of Madrid-IdiPaz, Madrid, Spain. 2. Internal Medicine Department, University Hospital Ramón y Cajal, Madrid, Spain. 3. IMDEA-Food Institute, Campus of International Excellence (CEI) UAM+CSIC, Madrid, Spain. 4. CIBERESP (CIBER of Epidemiology and Public Health), Madrid, Spain. 5. Unit of Nutritional and Cardiovascular Epidemiology, Environmental Medicine Institute (IMM), Karolinska Institute, Stockholm, Sweden. 6. Navarra Public Health Institute, IdiSNA, Pamplona, Spain. 7. REDISSEC, Health Services Research on Chronic Patients Network, Pamplona, Spain. 8. Andalusian School of Public Health (EASP), Granada, Spain. 9. Biosanitary Investigation Institute ibs.GRANADA, Granada, Spain. 10. Department of Epidemiology, Murcia Regional Health Council, IMIB-Arrixaca, Murcia, Spain. 11. Research Group on Demography and Health, National Faculty of Public Health, University of Antioquia, Medellín, Colombia. 12. Department of Health and Social Sciences, Murcia University, Murcia, Spain. 13. Functional Biology Department, School of Medicine, University of Oviedo, Asturias, Spain. 14. Public Health Division of Gipuzkoa, BioDonostia Research Institute, San-Sebastian-Donostia, Spain. 15. Unit of Nutrition and Cancer, Catalan Institute of Oncology (ICO), Nutrition and Cancer Group, Bellvitge Biomedical Research Institute (IDIBELL), L'Hospitalet de Llobregat, Barcelona, Spain. 16. Department of Preventive Medicine and Public Health, School of Medicine, University of Granada (UGR), Granada, Spain.
Abstract
BACKGROUND: The nutritional determinants of stroke and, more specifically, the association of frying with the risk of incident stroke have rarely been studied. OBJECTIVES: Our aim was to evaluate prospectively the association between the consumption of fried food and the risk of incident stroke in the European Prospective Investigation into Cancer and Nutrition study using the Spanish cohort. METHODS: Participants included 40,328 healthy adults (62% women) aged 29-69 y at study entry who were enrolled between 1992 and 1996. Participants were followed up until 31 December, 2017, at which time incident stroke (the main outcome) was measured. The main exposure measure was the percentage of energy obtained from fried-food consumption. Sex-specific quintiles were calculated. RESULTS: During a follow-up period of 23.5 y, 975 cases of stroke occurred (750 ischemic, 185 hemorrhagic, and 40 undetermined). Compared with those in the first (lowest) quintile of fried-food consumption, the multivariate HRs (95% CIs) of incident stroke in the consecutive quintiles were 1.05 (0.86, 1.30), 1.11 (0.90, 1.36), 1.05 (0.84, 1.31), and 0.91 (0.72, 1.15; P-trend = 0.45). There were no differences identified when subtypes of stroke were considered. CONCLUSIONS: In this Spanish cohort, whose participants mainly used olive oil or sunflower oil when frying, the consumption of fried food was not associated with an increased risk of incident stroke.
BACKGROUND: The nutritional determinants of stroke and, more specifically, the association of frying with the risk of incident stroke have rarely been studied. OBJECTIVES: Our aim was to evaluate prospectively the association between the consumption of fried food and the risk of incident stroke in the European Prospective Investigation into Cancer and Nutrition study using the Spanish cohort. METHODS:Participants included 40,328 healthy adults (62% women) aged 29-69 y at study entry who were enrolled between 1992 and 1996. Participants were followed up until 31 December, 2017, at which time incident stroke (the main outcome) was measured. The main exposure measure was the percentage of energy obtained from fried-food consumption. Sex-specific quintiles were calculated. RESULTS: During a follow-up period of 23.5 y, 975 cases of stroke occurred (750 ischemic, 185 hemorrhagic, and 40 undetermined). Compared with those in the first (lowest) quintile of fried-food consumption, the multivariate HRs (95% CIs) of incident stroke in the consecutive quintiles were 1.05 (0.86, 1.30), 1.11 (0.90, 1.36), 1.05 (0.84, 1.31), and 0.91 (0.72, 1.15; P-trend = 0.45). There were no differences identified when subtypes of stroke were considered. CONCLUSIONS: In this Spanish cohort, whose participants mainly used olive oil or sunflower oil when frying, the consumption of fried food was not associated with an increased risk of incident stroke.
Authors: Montserrat Rodríguez-Ayala; Helena Sandoval-Insausti; Ana Bayán-Bravo; José R Banegas; Carolina Donat-Vargas; Rosario Ortolá; Fernando Rodríguez-Artalejo; Pilar Guallar-Castillón Journal: Nutrients Date: 2022-08-20 Impact factor: 6.706