Onderzoek bevestigt: bakken in olijfolie of zonnebloemolie is beter
Onverzadigde vetten hebben minder nadelige gevolgen voor het hart.
Bakken of frituren is misschien niet zo slecht, zolang het soort vet dat je gebruikt maar goed is.
BMJ 2012; 344 doi: 10.1136/bmj.d8274 (Published 24 January 2012
Frying itself may not be bad as long as the type of oil used for frying is good
In the early 1970s, accumulating evidence showed remarkably low rates of coronary heart disease in various Mediterranean countries, where fat consumption was fairly high but olive oil was the dominant source of dietary fat.1 Prospective cohort studies corroborated and extended those findings by showing that polyunsaturated and monounsaturated fats decrease the risk of coronary heart disease, whereas trans fats and saturated fats increase risk.
Despite much research into the relation between dietary fat and coronary heart disease in recent decades, no prospective study has comprehensively investigated the association between consumption of fried food and subsequent risk of coronary heart disease. The linked prospective cohort study by Guallar-Castillón (doi:10.1136/bmj.e363) and colleagues fills this gap.2
The study comprised 40 757 people (about two thirds of whom were women) and was conducted in five regions in Spain that traditionally have widely varying diets. Participants were interviewed at baseline (1992) about their usual diet and food preparation. Sixty two per cent of study subjects reported using olive oil for frying and the remaining participants …
It is a "myth" that regularly eating fried foods causes heart attacks, researchers have found, as long as you use olive oil or sunflower oil.
They say there is mounting research that it is the type of oil used, and whether or not it has been used before, that really matters.
The latest study, published in the British Medical Journal, found no association between the frequency of fried food consumption in Spain - where olive and sunflower oils are mostly used - and the incidence of serious heart disease.
However, the British Heart Foundation warned Britons not to "reach for the frying pan" yet, pointing out that the Mediterranean diet as a whole was healthier than ours.
Spanish researchers followed more than 40,000 people, two-thirds of whom were women, from the mid 1990s to 2004.
At the outset they asked them how often they ate fried foods, either at home or while out. They then looked to see whether eating fried foods regularly increased the likelihood of falling ill from having coronary heart disease, such as a heart attack or angina requiring surgery.
Dividing participants into four groups, from lowest fried food intake to highest, they found no significant difference in heart disease.
There were 606 incidents linked to heart disease in total, but they were split relatively evenly between the four groups.
The authors concluded: "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."
Met dank aan Ivan Wolffers