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Fried food consumption and risk of coronary artery disease: The Million Veteran Program.
- Source :
- Clinical Nutrition; Apr2020, Vol. 39 Issue 4, p1203-1208, 6p
- Publication Year :
- 2020
-
Abstract
- Previous studies of the relationship between fried food consumption and coronary artery disease (CAD) have yielded conflicting results. We tested the hypothesis that frequent fried food consumption is associated with a higher risk of incident CAD events in Million Veteran Program (MVP) participants. Veterans Health Administration electronic health record data were linked to questionnaires completed at MVP enrollment. Self-reported fried food consumption at baseline was categorized: (<1, 1–3, 4–6 times per week or daily). The outcome of interest was non-fatal myocardial infarction or CAD events. We fitted a Cox regression model adjusting for age, sex, race, education, exercise, smoking and alcohol consumption. Of 154,663 MVP enrollees with survey data, mean age was 64 years and 90% were men. During a mean follow-up of approximately 3 years, there were 6,725 CAD events. There was a positive linear relationship between frequency of fried food consumption and risk of CAD (p for trend 0.0015). Multivariable adjusted hazard ratios (95% CI) were 1.0 (ref), 1.07 (1.01–1.13), 1.08 (1.01–1.16), and 1.14 (1.03–1.27) across consecutive increasing categories of fried food intake. In a large national cohort of U.S. Veterans, fried food consumption has a positive, dose-dependent association with CAD. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 02615614
- Volume :
- 39
- Issue :
- 4
- Database :
- Supplemental Index
- Journal :
- Clinical Nutrition
- Publication Type :
- Academic Journal
- Accession number :
- 142519006
- Full Text :
- https://doi.org/10.1016/j.clnu.2019.05.008