Fried foods not a heart health risk if you use the right oils, say researchers

Posted: January 27, 2012 in HEALTH, NEWS
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Friday, January 27, 2012 by: Tara Green

(NaturalNews) A common dietary fallacy among many people, resulting from misinformation in media outlets, is fear of fats. If you still harbor lingering anxieties about consuming any type of oil for fear you will have a heart attack, fear no more. A recent study in Spain found that eating food fried in olive or sunflower oil does not cause heart disease.

Spanish study focuses on Spanish style of cooking
The study, published in the British Medical Journal online, finds that the heart risk factors associated with eating fried foods do not apply to foods cooked in olive and sunflower oils. “In a Mediterranean country where olive and sunflower oils are the most commonly used fats for frying, and where large amounts of fried foods are consumed both at and away from home, no association was observed between fried food consumption and the risk of coronary heart disease or death,” the researchers, led by Pilar Guallar-Castillon from Autonomous University of Madrid, concluded in their article.

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