Abstract P318: Frequency of Fried Food Consumption Outside of Home and Risk of Nonfatal Myocardial Infarction in Costa Rica
Background: Frequent consumption of fried food has been associated with risk of heart disease in some studies, but not others. One potential reason for the discrepant results is that most studies did not separate fried food consumed in and outside of home.
Objective: To examine whether consumption of fried foods outside of home is associated with an increased risk of myocardial infarction (MI).
Design: We conducted a population-based MI case-control study matched by age, sex, and residence in Costa Rica (n= 2,155 cases, 2,155 controls). Consumption of fried foods outside of home and other dietary habits were assessed by using a validated food frequency questionnaire.
Results: The crude odds ratio (OR) of MI was 1.09 (95% confident interval (CI): 0.94-1.25), 1.62 (95%CI: 1.11-2.37) and 2.20 (95%CI: 1.59-3.04) for consuming fried foods outside of home 1-3 times/week, 4-6 times/week and daily, respectively, as compared to <once per week (P for trend<0.001). Adjusting for history of diabetes, history of hypertension, smoking, waist circumference, income, and alcohol intake did not change the association appreciably (OR for daily consumption: 2.18; 95% CI: 1.52-3.12, P for trend<0.001). The association between daily consumption of fried foods outside of home and MI was consistent in stratified analyses by gender, obesity, current smoking and physical activity level (Ps for interaction >0.3 for all tests, Figure 1). No significant association was observed between frequency of eating fried at home and risk of MI after multivariate adjustment. We estimated that increased intake of total energy and saturated fat and lower intake of fiber explained 42% (95% CI: 23%-62%) of the association between daily consumption of fried foods outside of home and risk of MI.
Conclusion: Daily consumption of fried foods outside of home was significantly associated with an increased risk of MI, independent of cardiovascular risk factors. This association was partly explained by higher intake of total energy and saturated fat and lower intake of fiber.
Author Disclosures: P.J. Hu: None. Y. Li: None. H. Campos: None.
- © 2015 by American Heart Association, Inc.