Fried food consumption and risk of coronary artery disease: The Million Veteran Program. Issue 4 (April 2020)

• Record Type: Journal Article
• Authors: Honerlaw, Jacqueline P.; Ho, Yuk-Lam; Nguyen, Xuan-Mai T.; Cho, Kelly; Vassy, Jason L.; Gagnon, David R.; O'Donnell, Christopher J.; Gaziano, J. Michael; Wilson, Peter W.F.; Djousse, Luc
• Is Part Of: Clinical nutrition. Volume 39:Issue 4(2020)
• Page Start: 1203
• Page End: 1208
• Publication Date: 2020-04
• Subjects: Coronary artery disease -- Nutrition -- Population science; Critically ill -- Nutrition -- Periodicals; Diet therapy -- Periodicals; Parenteral feeding -- Periodicals; Enteral feeding -- Periodicals; Enteral Nutrition -- Periodicals; Parenteral Nutrition -- Periodicals; Metabolism -- Periodicals; Diétothérapie -- Périodiques; Alimentation parentérale -- Périodiques; Alimentation entérale -- Périodiques; Nutrition -- Périodiques; Diet therapy; Enteral feeding; Nutrition; Parenteral feeding; Electronic journals; Periodicals; Electronic journals; 615.854
• DOI: 10.1016/j.clnu.2019.05.008
• Languages: English
• ISSNs: 0261-5614

Abstract

Summary: Introduction: Previous studies of the relationship between fried food consumption and coronary artery disease (CAD) have yielded conflicting results. We tested the hypothesis that frequent fried food consumption is associated with a higher risk of incident CAD events in Million Veteran Program (MVP) participants. Methods: Veterans Health Administration electronic health record data were linked to questionnaires completed at MVP enrollment. Self-reported fried food consumption at baseline was categorized: (<1, 1–3, 4–6 times per week or daily). The outcome of interest was non-fatal myocardial infarction or CAD events. We fitted a Cox regression model adjusting for age, sex, race, education, exercise, smoking and alcohol consumption. Results: Of 154, 663 MVP enrollees with survey data, mean age was 64 years and 90% were men. During a mean follow-up of approximately 3 years, there were 6, 725 CAD events. There was a positive linear relationship between frequency of fried food consumption and risk of CAD (p for trend 0.0015). Multivariable adjusted hazard ratios (95% CI) were 1.0 (ref), 1.07 (1.01–1.13), 1.08 (1.01–1.16), and 1.14 (1.03–1.27) across consecutive increasing categories of fried food intake. Conclusions: In a large national cohort of U.S. Veterans, fried food consumption has a positive, dose-dependent association with CAD.