Fried Food Consumption and Cardiovascular Health: A Review of Current Evidence
Abstract
:1. Introduction
2. Fried Foods and Oils
3. Dietary Fats and Chronic Diseases
3.1. Fried Food and Cardiovascular Disease (CVD)
3.2. Fried Food and Heart Failure
3.3. Fried Food and Hypertension
3.4. Fried Food and Type 2 Diabetes (T2D)
3.5. Fried Food and Obesity
4. Conclusions and Future Direction
Author Contributions
Conflicts of Interest
References
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Gadiraju, T.V.; Patel, Y.; Gaziano, J.M.; Djoussé, L. Fried Food Consumption and Cardiovascular Health: A Review of Current Evidence. Nutrients 2015, 7, 8424-8430. https://doi.org/10.3390/nu7105404
Gadiraju TV, Patel Y, Gaziano JM, Djoussé L. Fried Food Consumption and Cardiovascular Health: A Review of Current Evidence. Nutrients. 2015; 7(10):8424-8430. https://doi.org/10.3390/nu7105404
Chicago/Turabian StyleGadiraju, Taraka V., Yash Patel, J. Michael Gaziano, and Luc Djoussé. 2015. "Fried Food Consumption and Cardiovascular Health: A Review of Current Evidence" Nutrients 7, no. 10: 8424-8430. https://doi.org/10.3390/nu7105404