title: Intake of fried foods is associated with obesity in the cohort of Spanish adults from the European Prospective Investigation into Cancer and Nutrition.
abstract: BACKGROUND
  Consumption of fried food has been suggested to promote obesity, but this association has seldom been studied.
  
  
  OBJECTIVE
  We aimed to assess the association of energy intake from fried food with general and central obesity in Spain, a Mediterranean country where frying with oil is a traditional cooking procedure.
  
  
  METHODS
  This was a cross-sectional study of 33 542 Spanish persons aged 29-69 y who were participating in the European Prospective Investigation into Cancer and Nutrition between 1992 and 1996. Dietary intake was assessed by a diet history questionnaire. Height, weight, and waist circumference were measured by trained interviewers. Analyses were performed with logistic regression and were adjusted for total energy intake and other confounders.
  
  
  RESULTS
  The prevalence of general obesity [body mass index (in kg/m(2)) >or= 30] was 27.6% in men and 27.7% in women. Respective figures for central obesity (waist circumference >or= 102 cm in men and >or= 88 cm in women) were 34.5% and 42.6%. The average proportion of energy intake from fried food was 15.6% in men and 12.6% in women. The adjusted odds ratios for general obesity in the highest versus the lowest quintile of fried food intake were 1.26 (95% CI: 1.09, 1.45; P for trend < 0.001) in men and 1.25 (1.11, 1.41; P for trend < 0.001) in women. The corresponding values for central obesity were 1.17 (1.02, 1.34; P for trend < 0.003) in men and 1.27 (1.13, 1.42; P for trend < 0.001) in women.
  
  
  CONCLUSIONS
  Fried food was positively associated with general and central obesity only among subjects in the highest quintile of energy intake from fried food.
authors.affiliation: Department of Preventive Medicine and Public Health, Universidad Autónoma de Madrid, Madrid, Spain. mpilar.guallar@uam.es
authors.forename: Pilar
authors.initials: P
authors.lastname: Guallar-Castillón
authors.forename: Fernando
authors.initials: F
authors.lastname: Rodríguez-Artalejo
authors.forename: Nélida Schmid
authors.initials: NS
authors.lastname: Fornés
authors.forename: José R
authors.initials: JR
authors.lastname: Banegas
authors.forename: Pilar Amiano
authors.initials: PA
authors.lastname: Etxezarreta
authors.forename: Eva
authors.initials: E
authors.lastname: Ardanaz
authors.forename: Aurelio
authors.initials: A
authors.lastname: Barricarte
authors.forename: María-Dolores
authors.initials: MD
authors.lastname: Chirlaque
authors.forename: Miren Dorronsoro
authors.initials: MD
authors.lastname: Iraeta
authors.forename: Nerea Larrañaga
authors.initials: NL
authors.lastname: Larrañaga
authors.forename: Adamina
authors.initials: A
authors.lastname: Losada
authors.forename: Michelle
authors.initials: M
authors.lastname: Mendez
authors.forename: Carmen
authors.initials: C
authors.lastname: Martínez
authors.forename: José R
authors.initials: JR
authors.lastname: Quirós
authors.forename: Carmen
authors.initials: C
authors.lastname: Navarro
authors.forename: Paula
authors.initials: P
authors.lastname: Jakszyn
authors.forename: María J
authors.initials: MJ
authors.lastname: Sánchez
authors.forename: María J
authors.initials: MJ
authors.lastname: Tormo
authors.forename: Carlos A
authors.initials: CA
authors.lastname: González
mesh_terms: D050154:Adiposity / Q000502:physiology; D000328:Adult; D000368:Aged; D015992:Body Mass Index; D015331:Cohort Studies; D003296:Cooking / Q000379:methods*; D003430:Cross-Sectional Studies; D004041:Dietary Fats / Q000008:administration & dosage* / Q000378:metabolism; D002149:Energy Intake / Q000502:physiology*; D005260:Female; D006801:Humans; D007407:Interviews as Topic; D016015:Logistic Models; D008297:Male; D008875:Middle Aged; D009765:Obesity / Q000453:epidemiology / Q000209:etiology*; D013030:Spain / Q000453:epidemiology; D011795:Surveys and Questionnaires
chemical_list: D004041:Dietary Fats