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"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."
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Research: “Consumption of fried foods and risk of coronary heart disease: Spanish cohort of the European Prospective Investigation into Cancer and Nutrition study”
Pilar Guallar-Castillón et al.
BMJ 2012; 344 doi: 10.1136/bmj.e363 (Published 24 January 2012)
Editorial: “Fried foods and the risk of coronary heart disease”
BMJ 2012; 344 doi: 10.1136/bmj.d8274 (Published 24 January 2012)
Visit our Heart Disease category page for the latest news on this subject.
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Rattue, Grace. "Frying Food in Olive or Sunflower Oil Better For Heart." Medical News Today. MediLexicon, Intl., 26 Jan. 2012. Web.
18 Dec. 2013. <http://www.medicalnewstoday.com/articles/240753>
Rattue, G. (2012, January 26). "Frying Food in Olive or Sunflower Oil Better For Heart." Medical News Today. Retrieved from
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