title: Consumption of fried foods and risk of heart failure in the physicians' health study.
abstract: BACKGROUND
  Consumption of fried foods is highly prevalent in the Western dietary pattern. Though limited studies have reported a positive association between frequency of fried food intake and risk of coronary artery disease, diabetes, or hypertension, other investigators failed to report such an association. It is unclear whether intake of fried foods is associated with a higher risk of heart failure (HF). Hence, we sought to examine the association between the frequency of fried food consumption and the risk of HF.
  
  
  RESULTS
  This was a prospective cohort study of 15 362 participants from the Physicians' Health Study. Fried food intake frequency was assessed by a food frequency questionnaire (1997-2001), and incident HF was captured by annual questionnaires. We used Cox regression to calculate hazard ratios (HRs) of HF. After an average follow-up of 9.6 ± 2.4 years, a total of 632 new HF cases occurred in this cohort. Compared to subjects who reported fried food consumption of <1 per week, HRs (95% CI) for HF were 1.24 (1.04 to 1.48), 1.28 (1.00 to 1.63), and 2.03 (1.37 to 3.02) for fried food intake of 1 to 3/week, 4 to 6/week, and 7+/week, respectively, after adjustment for age, energy intake, alcohol use, exercise, smoking, and overall diet score (P linear trend, 0.0002). Similar results were obtained for intake of fried foods at home or away from home and among subjects with higher dietary score or HF without antecedent myocardial infarction.
  
  
  CONCLUSIONS
  Our data are consistent with a positive association of fried food intake frequency with incident HF in male physicians.
authors.affiliation: Division of Aging, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA (L.D., A.B.P., M.G.).
authors.forename: Luc
authors.initials: L
authors.lastname: Djoussé
authors.affiliation: Division of Aging, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA (L.D., A.B.P., M.G.).
authors.forename: Andrew B
authors.initials: AB
authors.lastname: Petrone
authors.affiliation: Division of Aging, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA (L.D., A.B.P., M.G.) Division of Preventive Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA (M.G.) Boston Veterans Affairs Healthcare System, Boston, MA (M.G.).
authors.forename: J Michael
authors.initials: JM
authors.lastname: Gaziano
mesh_terms: D000368:Aged; D004032:Diet / Q000009:adverse effects*; D004041:Dietary Fats / Q000009:adverse effects; D006333:Heart Failure / Q000453:epidemiology / Q000209:etiology*; D006801:Humans; D015994:Incidence; D008297:Male; D010820:Physicians / Q000706:statistics & numerical data; D016016:Proportional Hazards Models; D011446:Prospective Studies; D012307:Risk Factors; D011795:Surveys and Questionnaires
chemical_list: D004041:Dietary Fats
keywords: diet; epidemiology; heart failure; risk factor