Food Fried in olive or sunflower oil not linked to heart disease research finds

Food fried in olive or sunflower oil is not linked to heart disease finds research published on the British Medical Journal website today.

Food fried in oil increases its calorie content because the food absorbs the fat, which can lead to high blood pressure, high cholesterol and obesity.

But food fried in olive or sunflower oil has not been linked to heart disease or early death Professor Pilar Guallar-Castillón from Autonomous University of Madrid says.

The researchers concluded: “In a Mediterranean country where olive and sunflower oils are the most commonly used fats for frying, and where large amounts of fried foods are consumed both at and away from home, no association was observed between fried food consumption and the risk of coronary heart disease or death.”