Fried-food consumption and risk of cardiovascular disease and all-cause mortality: a meta-analysis of observational studies
Pei Qin, Ming Zhang, Minghui Han, Dechen Liu, Xinping Luo, Lidan Xu, Yunhong Zeng, Qing Chen, Tieqiang Wang, Xiaoliang Chen, Qionggui Zhou, Quanman Li, Ranran Qie, Xiaoyan Wu, Yang Li, Yanyan Zhang, Yuying Wu, Dongsheng Hu, Fulan Hu
Abstract
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, I 2 =82.0%) for major cardiovascular events (prospective: 1.24 (1.12 to 1.38), n=13, I 2 =75.7%; case–control: 1.91 (1.15 to 3.17), n=4, I 2 =92.1%); 1.22 (1.07 to 1.40; n=11, I 2 =77.9%) for coronary heart disease (prospective: 1.16 (1.05 to 1.29), n=8, I 2 =44.6%; case–control: 1.91 (1.05 to 3.47), n=3, I 2 =93.9%); 1.37 (0.97 to 1.94; n=4, I 2 =80.7%) for stroke (cohort: 1.21 (0.87 to 1.69), n=3, I 2 =77.3%; case–control: 2.01 (1.27 to 3.19), n=1); 1.37 (1.07 to 1.75; n=4, I 2 =80.0%) for heart failure; 1.02 (0.93 to 1.14; n=3, I 2 =27.3%) for cardiovascular mortality; and 1.03 (95% CI 0.96 to 1.12; n=6, I 2 =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.