We used χ tests and general linear models to compare proportions and means of baseline characteristics according to the frequency of total fried food consumption.
After allowance for sex, age, centre, education, body mass index, tobacco smoking, alcohol drinking and nonalcohol energy intake, the multivariate odds ratios (ORs) for an increment of one portion per week of total fried foods were 1.11 (95% confidence interval (CI): 1.05 1.17) for oral-pharyngeal and 1.16 (95% CI: 1.08 1.26) for oesophageal cancer.
Our intake of total calories went up more- so fat as a percent of total calories trended down slightly.
As we wished to study the effect on macronutrient intake independent of total energy intake, this total intake was included in the models as an explanatory variable.
"But we also found that greater intakes of total flavonoids were associated with slower decline in memory," Devore said.
Moreover, no association was observed between a 100 g increase in intake of fried food and total mortality (1.00, 0.92 to 1.08; table 3, model 3).
The significant interactions of the genetic risk score with total fried food consumption, fried food consumed at home, and fried food consumed away from home on BMI were replicated in the Women's Genome Health Study (all P<0.001 for interaction) (table 2).
Using data from the food frequency questionnaire, we estimated grams of daily intake of pizza, burgers, fried food (for example, fried chicken), and chips.
When further adjusted for the intake of fried fish (no or yes), total fish intake was borderline significant (RR in the highest group 1.26 [95% CI 0.97 1.64]; Ptrend = 0.06).
While the data suggest a higher risk of bladder cancer for those with daily intake of any fried or baked potatoes (adjusted OR 1.695%5% CI 0.7 3.5)), wide CIs preclude definitive assessment.
