RT Journal Article
SR Electronic
T1 Fried-food consumption and risk of cardiovascular disease and all-cause mortality: a meta-analysis of observational studies
JF Heart
JO Heart
FD BMJ Publishing Group Ltd and British Cardiovascular Society
SP 1567
OP 1575
DO 10.1136/heartjnl-2020-317883
VO 107
IS 19
A1 Pei Qin
A1 Ming Zhang
A1 Minghui Han
A1 Dechen Liu
A1 Xinping Luo
A1 Lidan Xu
A1 Yunhong Zeng
A1 Qing Chen
A1 Tieqiang Wang
A1 Xiaoliang Chen
A1 Qionggui Zhou
A1 Quanman Li
A1 Ranran Qie
A1 Xiaoyan Wu
A1 Yang Li
A1 Yanyan Zhang
A1 Yuying Wu
A1 Dongsheng Hu
A1 Fulan Hu
YR 2021
UL http://heart.bmj.com/content/107/19/1567.abstract
AB Objective We performed a meta-analysis, including dose–response analysis, to quantitatively determine the association of fried-food consumption and risk of cardiovascular disease and all-cause mortality in the general adult population.Methods We searched PubMed, EMBASE and Web of Science for all articles before 11 April 2020. Random-effects models were used to estimate the summary relative risks (RRs) and 95% CIs.Results In comparing the highest with lowest fried-food intake, summary RRs (95% CIs) were 1.28 (1.15 to 1.43; n=17, I2=82.0%) for major cardiovascular events (prospective: 1.24 (1.12 to 1.38), n=13, I2=75.7%; case–control: 1.91 (1.15 to 3.17), n=4, I2=92.1%); 1.22 (1.07 to 1.40; n=11, I2=77.9%) for coronary heart disease (prospective: 1.16 (1.05 to 1.29), n=8, I2=44.6%; case–control: 1.91 (1.05 to 3.47), n=3, I2=93.9%); 1.37 (0.97 to 1.94; n=4, I2=80.7%) for stroke (cohort: 1.21 (0.87 to 1.69), n=3, I2=77.3%; case–control: 2.01 (1.27 to 3.19), n=1); 1.37 (1.07 to 1.75; n=4, I2=80.0%) for heart failure; 1.02 (0.93 to 1.14; n=3, I2=27.3%) for cardiovascular mortality; and 1.03 (95% CI 0.96 to 1.12; n=6, I2=38.0%) for all-cause mortality. The association was linear for major cardiovascular events, coronary heart disease and heart failure.Conclusions Fried-food consumption may increase the risk of cardiovascular disease and presents a linear dose–response relation. However, the high heterogeneity and potential recall and misclassification biases for fried-food consumption from the original studies should be considered.Data are available upon reasonable request.