The more fried food you eat, the greater your risk for heart failure, a new study says."This study suggests that it might be wise to reduce the frequency and quantity of fried foods consumed weekly in order to prevent heart failure and other chronic conditions," said lead researcher Dr. Luc Djousse, an associate professor of medicine at Harvard Medical School in Boston.
54. And if every person who
had wronged (by disbelieving in Allah and by worshipping others besides Allah),
possessed all that is on earth, and sought to ransom himself therewith (it will
not be accepted), and they would feel in their hearts regret when they see the
torment, and they will be judged with justice, and no wrong will be done unto
them.
55. No doubt, surely, all
that is in the heavens and the earth belongs to Allah. No doubt, surely,
Allah's Promise is true. But most of them know not.
56. It is He Who gives life,
and causes death, and to Him you (all) shall return.
57. O mankind! There has come to you a good advice from your Lord (i.e. the
Qur'an, ordering all that is good and forbidding all that is evil), and a
healing for that (disease of ignorance, doubt, hypocrisy and differences, etc.)
in your breasts, - a guidance and a mercy (explaining lawful and unlawful
things, etc.) for the believers. 10.
Surah Yunus (Jonah)
Heart failure means the heart isn't pumping blood throughout the body as well as it should. Symptoms include fatigue and shortness of breath, and it's one of the most common reasons for hospital admissions among people aged 65 and older, according to the American Heart Association.
In this study, men who ate fried food one to three times a week had an average 18 percent increased risk of developing heart failure, researchers found. When fried food was eaten four to six times a week, heart failure risk was 25 percent higher, and at seven times or more weekly, 68 percent greater.
So, ditch the French fries, doughnuts, crispy fried fish and chicken, and other foods cooked in fat, heart experts suggest.
A healthy diet is high in fruits, vegetables, beans and whole grains, but low in saturated fat, red meat, salt and fried foods, Djousse said.
The association between fried food consumption and heart failure risk seen in the study does not prove a cause-and-effect relationship.
However, Samantha Heller, a senior clinical nutritionist at NYU Langone Medical Center in New York City, pointed out that greasier foods increase calorie consumption, which can lead to obesity, high blood pressure, highcholesterol, and heart disease.
"In addition, people who eat a lot of fried foods may also consume a generally less healthy diet, consisting of more red and processed meats and fewer vegetables, beans and fruits," she said.
"The bottom line is, eating fried foods once in a while is fine but not on a daily or even a weekly basis," Heller added.
For the study, researchers collected data on more than 15,300 male doctors who took part in the Physicians' Health Study. The men -- average age 66 at the start of the study -- completed food frequency questionnaires over a three-year period. During an average follow-up of about a decade, 632 developed heart failure.
Dr. Gregg Fonarow, a professor of cardiology at the University of California, Los Angeles, said the findings support previous research linking fried foods to type 2 diabetes, obesity and high blood pressure -- risk factors for heart failure.
"This and prior studies suggest that lifestyle choices can influence the risk of subsequently developing heart failure," he said.
"Heart failure is common, costly, and deadly," he added.
The results of the study were scheduled for presentation Tuesday at an American Heart Association meeting in Baltimore. Data and conclusions of research presented at meetings are usually considered preliminary until published in a peer-reviewed medical journal. The U.S. National Heart, Lung, and Blood Institute funded the research.
We’ve all heard the warnings that fried foods cause heart disease, high cholesterol, and obesity, did you ever stop to think what all those greasy treats are doing to your face? While it may be hard to give up your favorite deep fried goodies, you may have to if you’re seeking clear, radiant skin. A dermatologist and a nutritionist weigh in on the age-old skin legend.
“The skin really needs fat to build, and we rely on outside sources to get those good fats,” explains Dr. Macrene Alexiades-Armenakas, MD, PhD. “The best fats, such as Omegas 3 and 6, tend to come from raw fats, not fried.” Think fish, avocado, pumpkin seeds, and flax seeds. “Frying food results in fully oxidized, saturated fat, which is the worst kind you can take into your body,” says Macrene. “It could impede the ideal structure of the skin.” While she believes that fried foods can keep you from the glowing skin you desire, she feels carbs and dairy might actually be worse for your complexion. “In my experience, the diet factors with the most impact on acne-prone patients are dairy—because of thehormones—and high amounts of carbs.”
Other experts point the finger at fried foods for a host of skin problems. “Consistent consumption of fried foods causes damage to the cellular structure of the dermis and epidermis, and this leads to sallow, aged skin and more cystic acne,” says Dana James, MS.,CNS, nutritionist and founder of Food Coach NYC. “Since it prevents the skin from retaining essential moisture, it becomes dehydrated and lined.” Toxins won’t be cleared as effectively either. Hello, breakouts.
Ultimately, it’s important to pay attention to what you’re putting into your body, because everything you eat affects your skin. “Your grandmother wasn’t completely wrong when she told you fatty food will cause breakouts, but she wasn’t completely right either,” says Brooke Alpert, MS., RD., CDN, chief nutrition advisor for Selvera. She agrees thatnatural, healthy fats are great for your skin and complexion, and cautions against frying. “The processed plant oils commonly used in frying are going to wreck your skin,” says Alpert. “They oxidize at high frying temperatures, which can cause everything from heart disease to poor circulation. Since proper circulation allows for necessary nutrients to get to your skin, anything that impedes it will result in premature aging and a poor complexion.”
Sallow skin and acne could very well just be a warning to what’s happening underneath, but eventually no amount of skin cream can counteract what’s happening on the inside with a dangerous, fatty diet. Limiting exposure to battered, fried treats can do more than help you save face; it could inevitably save your life.
Swapping that grilled beef burger for beef stew, or having poached salmon instead of fish and chips, could benefit more than just your waistline. New research suggests that avoiding foods that have been fried, grilled or smoked could help keep your risk of Alzheimer's disease in check.
According to the study, published in the Journal of Alzheimer's Diseaseearlier this month, the culprit lies in a group of compounds called advanced glycation end products (AGEs) that are formed when foods are cooked or processed using high temperatures, or aged for a long time (such as hard cheese).
Based on data from clinical studies involving 19 countries, estimates of AGEs in national diets were found to "correspond well" with Alzheimer's disease prevalence, say researchers from the University of Poitiers in France and San Francisco's Sunlight, Nutrition and Health Research Centre.
In typical national diets, meat made the highest contribution of AGEs, followed by vegetable oils, cheese and fish, according to the study report. Foods such as cereals/grains, eggs, fruit, legumes, milk, nuts, starchy roots and vegetables generally make low contributions to the total amount of AGEs in a diet, either because they are generally prepared at low temperatures or they comprise smaller portions of diets.
In their analysis, the researchers used AGE values of many types of food from a 2010 study by scientists at the Icahn School of Medicine at Mount Sinai in New York. The Icahn scientists had cooked 549 foods using different methods: boiling (100 degrees Celsius), grilling (225 degrees), deep-frying (180 degrees), oven-frying (230 degrees) and roasting (177 degrees)
It was found that the higher the cooking temperature, the higher the AGE content. A hundred grams of raw beef, for example, had 707 kilounits (kU) of AGEs, while 100g of stewed beef had 2,230kU.
Apart from heat, the level of water present during food preparation had an effect on dietary AGEs content. Exposure to higher temperatures and lower moisture levels coincided with higher AGEs levels for equal weight of food as compared to foods prepared at lower temperatures or with more moisture.
For example, scrambled eggs prepared in an open pan over medium-low heat had about half the AGEs of eggs prepared in the same way but over high heat. Poached or steamed chicken had less than a quarter of the AGEs of roasted or broiled chicken.
Exposing foods to an acidic environment prior to cooking has also been found to decrease AGEs. That means using lemon juice, vinegar, tomato juice or wine in marinades or cooking liquids could help.
The findings point to an easily achievable goal that could reduce the risk of dementia through the consumption of non-AGE-rich foods.
Although it's not yet known just how much dietary AGE intake is harmful, in animal studies a reduction of AGEs by half of the usual intake has been linked with reduced levels of oxidative stress, less deterioration of insulin sensitivity and kidney function with age, and a longer lifespan.
AGEs, which occur naturally at low levels in the body as a result of metabolism and ageing, are a group of compounds that are combinations of sugars and proteins and other large molecules. AGEs increase the risk of various chronic diseases through several mechanisms, including increased inflammation and oxidative stress.
Studies by Icahn researchers in recent years have revealed how dietary AGEs affect our health, in particular increasing body weight and the risk of diabetes.
In their most recent study that appeared this month in the journal Plos One, tests in pre-diabetic mice showed that chronic exposure to dietary AGEs promoted age-accelerated degeneration of spinal discs.
According to Icahn doctors Jaime Uribarri and Weijing Cai, the new study by the researchers in France and San Francisco supports their previous findings in animals and humans of an important role for dietary AGEs in Alzheimer's disease.
"We found that mice kept on a diet high in AGEs similar to Western diets had deposits of amyloid-beta, a component of the plaques characteristic of Alzheimer's disease, while at the same time developed declines in cognitive and motor abilities," they say.
The mice fed a low AGE diet remained free of these conditions.
"The findings point to an easily achievable goal that could reduce the risk of dementia through the consumption of non-AGE-rich foods, raising the importance of not just what we eat, but also how we prepare what we eat."
Five things you should know about foods and AGEs
The Icahn School of Medicine at Mount Sinai in New York cooked food using various methods and measured their levels of dietary advanced glycation end products (AGEs). Here's what they found:
Highest levels of AGEs per serving: meat group Although gram-for-gram, fats tend to contain more AGEs, meats are likely to contribute more to overall dietary AGEs intake because meats are served in larger portions than are fats. Among meat category items prepared by similar methods, the highest AGEs levels are seen in beef and cheeses, followed by poultry, pork, fish and eggs. Lamb ranked relatively low in AGEs compared to other meats.
Lowest levels of AGEs: grains, legumes, breads, vegetables, fruits and milk Non-fat milk had significantly lower AGEs than whole milk. Milk-related products with a high moisture index such as yogurt, pudding and ice cream were also relatively low in AGEs. However, hot cocoa made from a dehydrated concentrate contained significantly higher amounts of AGEs.
Oils and other high-fat products among foods highest in AGEs These include high-fat spreads such as butter, cream cheese, margarine and mayonnaise. With heat kept constant, the type of cooking fat used led to different amounts of AGEs. For example, scrambled eggs prepared with a cooking spray, margarine or oil had about 50 to 75 per cent less AGEs than if cooked with butter.
Carbs tend to contain lower amounts of AGEs This may be due to the often higher water content or higher level of antioxidants and vitamins in these foods, which may diminish new AGEs formation, the researchers say. In this category, dry-heat processed foods such as crackers, chips and cookies contained the highest levels of AGEs per gram, although still far below those present in meats.
Even uncooked animal products can contain large amounts of AGEs Cheese is a key example, and researchers suggest this is likely due to pasteurisation and/or holding times at ambient room temperatures used during curing or ageing processes. Higher-fat and aged cheeses, such as full-fat American and parmesan, contain more AGEs than lower-fat cheeses such as reduced-fat mozzarella, 2 per cent milk cheddar and cottage cheese
Regularly eating fried food before pregnancy may increase a woman's risk of developing diabetes during pregnancy, according to a new study.
Researchers examined more than 21,000 single-child pregnancies in the United States over more than 10 years. Diabetes occurred in almost 850 of the pregnancies, the study found. Diabetes that develops during pregnancy is called gestational diabetes, according to the American Diabetes Association.
Compared to women who ate fried food less than once a week before pregnancy, the risk of gestational diabetes was 13 percent higher in those who ate fried food one to three times a week, the investigators found.
In addition, the risk of gestational diabetes was 31 percent higher in women who ate fried foods four to six times a week, and the risk more than doubled in women who consumed seven or more servings weekly, the researchers reported.
While the study found an association between the consumption of fried foods and gestational diabetes, it wasn't designed to prove whether or not such foods caused diabetes.
After the researchers adjusted the data for body mass index (an estimate of body fat based on height and weight), the risk of gestational diabetes among women who ate fried food was still elevated, though much lower.
The association between fried food and an increased risk of gestational diabetes was stronger with fried foods eaten in restaurants than with fried foods consumed at home, according to the report published in the journal Diabetologia.
Dr. Cuilin Zhang and colleagues from the U.S. National Institute of Child Health and Human Development said that their findings suggest that limiting consumption of fried food may help reduce the risk of gestational diabetes.
The researchers added that further studies are needed to confirm the results and to learn more about how consumption of fried food may increase the risk of gestational diabetes, a common pregnancy complication that can potentially have harmful effects on mothers and babies.
People who eat a lot of fried foods may have a higher risk of type 2 diabetesand heart disease, according to a large, long-term study.
Led by Leah Cahill, research fellow in the Department of Nutrition at Harvard School of Public Health (HSPH), and An Pan of the National University of Singapore’s Saw Swee Hock School of Public Health, the researchers examined data from more than 100,000 men and women over about 25 years. They found that people who ate fried food at least once per week had a greater risk of both type 2 diabetes and heart disease, and that the risk increased as the frequency of fried food consumption increased. For instance, participants who ate fried foods 4-6 times per week had a 39% increased risk of type 2 diabetes, and those who ate fried foods 7 or more times per week had a 55% increased risk, compared with those who ate fried foods less than once per week.
Eating fried foods away from home—where frying oil may not be fresh—posed the greatest risk, Cahill said. With each reuse, oil becomes more degraded, and more gets absorbed into food, which can contribute to weight gain, higher cholesterol, and higher blood pressure—all risk factors for type 2 diabetes and heart disease.
Trans fat-free cooking oils—increasingly used by restaurants—may pose less risk, Cahill said, although she noted in a June 20, 2014 Time.comarticle that she cannot give specific recommendations on the safest oils to cook with. “Our study is really a first take, and we need to know more before we can say what’s safe,” she said.
She added in an interview, “Because there is not enough research to date to clearly confirm that one type of oil is best to use for frying, it is probably wisest to alternate a variety of oils to provide you with a mix of fatty acids—much the way you would eat a variety of vegetables or fruits rather than just choosing one.”
Eating fried foods could raise your risk for several life-threatening diseases. But not all frying oils may pose the same health risks
The more fried food you eat, the more likely you are to suffer from Type 2 diabetes and heart disease, reveals new research. But goodies fried in some trans-fat-free oils—now offered at many restaurants since FDA cracked down on trans fats—may not present the same health hazards.
A U.S.-based study team analyzed diet and disease data collected from more than 100,000 men and women. Compared to people who ate fried food less than once a week, those who gobbled things like fries, fried chicken, or other deep-fried snacks four to six times a week saw their risk for Type 2 diabetes and coronary heart disease jump 39% and 23%, respectively. The risks rose even more for people who ate fried food on a daily basis.
Cooking oil tends to break down during the frying process—a chemical transformation that changes the oil’s fatty acid composition, explains study co-author Leah Cahill, a research fellow in nutritional sciences at the Harvard School of Public Health. Foods simmering in that degraded oil absorb fatty acids and other unhealthy compounds. That’s a problem, because those acids and compounds contribute to ballooning waist lines, unhealthy cholesterol and blood pressure changes, and higher levels of oxidative stress—all of which could explain the links between fried food consumption and higher rates of Type 2 diabetes and heart disease, Cahill says.
Still, there may be a light at the end of the tunnel for fried-food fans. Cahill says past research has hinted that trans fat-free cooking oils may not pose the same health risks. Cooking at home with fresh oils might also limit your exposure to unhealthy compounds, she adds.
Unfortunately, at this point Cahill says it’s impossible to say which fried foods are safe and which are not. “I wish I could give more-specific recommendations when it comes to healthy cooking oils. But our study is really a first take, and we need to know more before we can say what’s safe.”
While Cahill and other nutrition scientists sort things out, her research suggests you’re better off limiting your fried food intake—especially away from home, where oils are more likely to be reused
Toxic substances like high fructose corn syrup, aspartame, and trans fats have polluted our food supply for over a century. But, at least the ingredient label will tell you when they’re present. This isn’t always the case. You need to be aware of acrylamide, a neurotoxin and carcinogen that can form when carbohydrates are fried. As a cooking byproduct, it’s not on the ingredients list. But, it’s there and it’s bad stuff.
The negative health implications of consuming this chemical have even prompted the World Health Organization to issue warnings. [1] Here are the top 12 facts you need to know about acrylamide to protect your health.
1. What is Acrylamide?
Although acrylamide is, largely, a byproduct of frying carbohydrates, and that’s how most people are exposed, it also has industrial uses. It’s used for the production of polymers, paper, plastics, caulking, food packaging, and adhesives.
2. The Connection to Fried Foods
In food, acrylamide forms through what’s known as the Maillard reaction — a chemical reaction between sugars and amino acids. Sugars and starches, such as potatoes, can form acrylamides when cooked at 248 degrees Fahrenheit or higher and fats are oxidized. [3] Although fried foods are the most likely culprit, baked and roasted foods also have the potential for forming acrylamides, especially if they’re heavy on the carbohydrates.
3. Many Foods Contain Acrylamide
Acrylamide is found in potato chips, French fries, and even coffee. French fries contain some of the highest levels of acrylamide and the common practice of extending the cooking time to achieve a crispier fry can produce 10x as much acrylamide. [4] Other sources include cereal-based snacks, rye bread, donuts, and biscuits. Casseroles with a lot of starch also have high levels of acrylamide. [5] [6]
4. Food Isn’t the Only Source of Exposure
Some cosmetic products contain acrylamide in the form of polyacrylamide, which breaks down into acrylamide after being absorbed into the skin. [7] High blood levels of acrylamide have been found in people who work in cosmetic factories. [8]
5. Smoking Doesn’t Help the Situation
Research suggests that the entire US population suffers from some form of acrylamide exposure; it’s difficult to get away from. But, just as it always does, tobacco can make health problems even worse. Those who smoke tobacco consistently have the highest levels of acrylamide in their blood. [9]
6. Infants and Young Children are Especially at Risk
Prompted by baby food contamination, a Polish study analyzed the effect of acrylamide exposure in infants aged 6-12 months. The infants with the highest levels of acrylamide in their blood had levels a few dozen times higher than normal. [10] One study of 110 American children found that acrylamide levels were 50% higher than adult subjects. [11]One of the most startling conclusions? French fry consumption was responsible for the most significant increases. [12]
7. Exactly How Dangerous is Acrylamide Exposure?
Health and environmental authorities, including the EPA, warn that acrylamide is adangerous neurotoxin that can damage the nervous system. [13] [14] A number of studies have also explored its carcinogenic effects and animal studies suggest that acrylamide can contribute to tumor development in the thyroid, testes, mammary glands, lungs, and brain. Lab studies have confirmed that acrylamide kills brain cells. [15] Bottom line? It’s toxic stuff.
8. Negatively Affects Fetal Development
A survey taken between 2006-2010 revealed that acrylamide consumption correlated with smaller head circumferences and lower birth weights in recently born infants. [16] Another study of 50,651 women in the Norwegian Mother and Child Cohort Study confirmed a reduction of fetal growth following acrylamide exposure. [17]
9. Upsets Blood Sugar
Recent research confirms the relationship between acrylamide levels and insulin levels — not a good one either. Increased levels of acrylamide are associated with a decrease in serum insulin — this makes it very difficult to control blood sugar! [18] For people who already have trouble controlling their blood sugar, such asdiabetics, the health implications can be disastrous.
10. Negatively Affects the Immune System
Trying to be healthy? Avoid acrylamide. Regular exposure has been linked to autoimmune diseases. One study found that individuals whose work regularly exposed them to acrylamide had an increased risk for developing lupus, scleroderma, and Sjögren’s syndrome. [19]
11. Cooking Methods Can Reduce Exposure
Since fried foods are the primary means most folks are exposed to acrylamide, avoiding fried and starchy foods, like French fries and donuts, can be one of the best steps toward reducing acrylamide intake. Instead, boil or steam your food to better avoid this dangerous chemical. [20] It may be a drastic change, but consider adopting a raw vegan diet, the health benefits are incredible!
12. Diet Can Limit Damage
Certain herbs and spices may provide a level of defense against acrylamide. Curcumin, an active molecule in turmeric, was tested for its impact on liver cells damaged by acrylamides. It reportedly reduced DNA damage by a significant factor, probably due to its antioxidant properties. [21]] While this study focused specifically on curcumin, other antioxidant-rich foods may provide similar protection.
A Final Thought
Fried and processed foods are best avoided for many reasons, not just acrylamide. In their own right, most are devoid of nutrition and little more than a food pellet with too much sugar and starch that lead to chronic disease.
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