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FRIED FOOD CONSUMPTION IS ASSOCIATED WITH A HIGHER RISK OF CARDIOVASCULAR MORTALITY IN THE PHYSICIANS’ HEALTH STUDY
1913 JACC April 5, 2016 Volume 67, Issue 13
Prevention FRIED FOOD CONSUMPTION IS ASSOCIATED WITH A HIGHER RISK OF CARDIOVASCULAR MORTALITY IN THE PHYSICIANS’ HEALTH STUDY Poster Contributions Poster Area, South Hall A1 Saturday, April 02, 2016, 3:45 p.m.-4:30 p.m. Session Title: Role of Biomarkers and Therapeutic Lifestyle in Preventive Cardiology Abstract Category: 33. Prevention: Clinical Presentation Number: 1156-373 Authors: Taraka Gadiraju, Yash Patel, J. Michael Gaziano, Luc Djousse, Brigham & Womens Hospital/Harvard School of Medicine, Boston, MA, USA, Tulane Heart & Vascular Institute, Tulane University, New Orleans, LA, USA Background: Consumption of fried foods is highly prevalent worldwide. Despite reports of a positive association between fried food consumption (FFC) and risk of coronary heart disease (CHD), heart failure, hypertension, type 2 diabetes, and obesity, only limited data exist on its relation with mortality from cardiovascular disease (CVD). We sought to assess the association between frequency of FFC and CVD death in male physicians. Methods: This is a prospective cohort study of 15, 809 participants of the Physicians’ Health Study. FFC was assessed (1997-2001) using food frequency questionnaires. Primary outcome was death from CVD. We used Cox regression analyses to calculate multivariable adjusted hazard ratios (HRs) of deaths. Results: After an average follow-up of 9.6+2.4 years, 482 CVD deaths (262 CHD deaths) occurred. Compared to subjects who reported FFC of <1 per week, HRs (95% CI) for CVD mortality were 1.13 (0.92 to 1.39), 1.15 (0.87 to 1.52), and 1.61 (1.03 to 2.51) for fried food intake of 1 to 3/week, 4 to 6/week, and 7+/week, respectively, after adjustment for age, energy intake, alcohol use, exercise, smoking, and alternate healthy eating index score (P linear trend, 0.035). Similar results were obtained for coronary heart disease death with corresponding HRs (95% CI) of 1.13 (0.86 to 1.50), 1.08 (0.73 to 1.61), and 2.56 (1.53 to 4.30) (P linear trend, 0.006). Conclusions: Our data are consistent with a positive association of frequent fried food intake (7+/week) with deaths from CVD in male physicians.
Prevention FRIED FOOD CONSUMPTION IS ASSOCIATED WITH A HIGHER RISK OF CARDIOVASCULAR MORTALITY IN THE PHYSICIANS’ HEALTH STUDY Poster Contributions Poster Area, South Hall A1 Saturday, April 02, 2016, 3:45 p.m.-4:30 p.m. Session Title: Role of Biomarkers and Therapeutic Lifestyle in Preventive Cardiology Abstract Category: 33. Prevention: Clinical Presentation Number: 1156-373 Authors: Taraka Gadiraju, Yash Patel, J. Michael Gaziano, Luc Djousse, Brigham & Womens Hospital/Harvard School of Medicine, Boston, MA, USA, Tulane Heart & Vascular Institute, Tulane University, New Orleans, LA, USA Background: Consumption of fried foods is highly prevalent worldwide. Despite reports of a positive association between fried food consumption (FFC) and risk of coronary heart disease (CHD), heart failure, hypertension, type 2 diabetes, and obesity, only limited data exist on its relation with mortality from cardiovascular disease (CVD). We sought to assess the association between frequency of FFC and CVD death in male physicians. Methods: This is a prospective cohort study of 15, 809 participants of the Physicians’ Health Study. FFC was assessed (1997-2001) using food frequency questionnaires. Primary outcome was death from CVD. We used Cox regression analyses to calculate multivariable adjusted hazard ratios (HRs) of deaths. Results: After an average follow-up of 9.6+2.4 years, 482 CVD deaths (262 CHD deaths) occurred. Compared to subjects who reported FFC of <1 per week, HRs (95% CI) for CVD mortality were 1.13 (0.92 to 1.39), 1.15 (0.87 to 1.52), and 1.61 (1.03 to 2.51) for fried food intake of 1 to 3/week, 4 to 6/week, and 7+/week, respectively, after adjustment for age, energy intake, alcohol use, exercise, smoking, and alternate healthy eating index score (P linear trend, 0.035). Similar results were obtained for coronary heart disease death with corresponding HRs (95% CI) of 1.13 (0.86 to 1.50), 1.08 (0.73 to 1.61), and 2.56 (1.53 to 4.30) (P linear trend, 0.006). Conclusions: Our data are consistent with a positive association of frequent fried food intake (7+/week) with deaths from CVD in male physicians.