Fried food consumption is often associated with weight gain, high cholesterol levels, and diabetes. But if consuming fried foods increases the risk of mortality is unclear. This study aims to evaluate the association between fried food consumption and the risk of all-cause, cardiovascular, and cancer mortality.

This is a prospective cohort study conducted in 40 clinical centers in the US. The study included a total of 106,966 postmenopausal women aged 50-79 with no or at least one serving of fried food per day. The primary outcome of the study was all-cause mortality, cardiovascular mortality, and cancer mortality.

During the follow-up of 1,914,691 person-years, a total of 31,558 deaths occurred. When fried food consumption was considered, the multivariable-adjusted hazard ratio was 1.08 for all-cause mortality and 1.08 for cardiovascular mortality. The comparison of at least one serving of fried chicken per week with no consumption, the hazard ratios were 1.13 and 1.12 for all-cause and cardiovascular mortality, respectively. The consumption of fried food was not associated with an increased risk of cancer mortality.

The research concluded that the consumption of fried food, especially fried chicken, was associated with a higher risk of all-cause and cardiovascular mortality in postmenopausal women.