Eating fried foods could raise your risk for several life-threatening diseases. But not all frying oils may pose the same health risks.
The more fried food you eat, the more likely you are to suffer from Type 2 diabetes and heart disease, reveals new research. But goodies fried in some trans-fat-free oils—now offered at many restaurants since FDA cracked down on trans fats—may not present the same health hazards.
A U.S.-based study team analyzed diet and disease data collected from more than 100,000 men and women. Compared to people who ate fried food less than once a week, those who gobbled things like fries, fried chicken, or other deep-fried snacks four to six times a week saw their risk for Type 2 diabetes and coronary heart disease jump 39% and 23%, respectively. The risks rose even more for people who ate fried food on a daily basis.
This article originally appeared on TIME.com: Fried Food Linked to Diabetes and Heart Disease—With an Asterisk
