A new study has discovered that those who fry their food in sunflower or olive oil, aren’t increasing their risks of heart disease, contrary to popular belief.
"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,” the study wrote in the British Medical Journal (BMJ).
The study added that while eating a plentiful of fried foods carry risks of increases blood pressure, cholesterol and obesity, which can all lead to heart disease, there is still no direct link between cooking oils and heart health.
"Taken together, the myth that frying food is generally bad for the heart is not supported by available evidence. However, this does not mean that frequent meals of fish and chips will have no health consequences.,” adds Professor Michael Leitzman, from the University of Regensburg in Germany.
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