Fried-food consumption and risk of overweight/obesity, type 2 diabetes mellitus, and hypertension in adults: a meta-analysis of observational studies

Qin, Pei; Liu, Dechen; Wu, Xiaoyan; Zeng, Yunhong; Sun, Xizhuo; Zhang, Yanyan; Yang, Li; Wu, Yuying; Han, Minghui; Qie, Ranran; Huang, Shengbing; Zhao, Yang; Feng, Yifei; Yang, Xingjin; Liu, Yu; Li, Honghui; Zhang, Ming; Hu, Dongsheng; Hu, Fulan

doi:10.1080/10408398.2021.1906626

Cited by 19 publications

(19 citation statements)

References 46 publications

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“…A fundamental quality change during this process is the retention of the high amount of oil inside the product. Therefore, consumption of deep-fat fried foods has been associated with coronary heart diseases, obesity, type 2 diabetes, and cancers [2]. Karri, Sharma, Hatware, and Patil [3] reported that 0.774 billion people were obese from a world population of 7.5 billion.…”

Section: Introductionmentioning

confidence: 99%

Study of oleogel as a frying medium for deep-fried chicken

et al. 2021

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In this study, canola oil was structured into oleogels with carnauba wax and evaluated for fat-uptake reduction and oxidative stability during deep-fat frying of chicken breast samples. Chicken samples were deep fat fried in either canola oil, 5% or 10% (w/v) oleogels for 3-4 min at 177.7 °C. Consequently, the proximate composition, microstructural properties, thiobarbituric acid reactive substances (TBARS), texture, and color characteristics were analyzed. Chicken samples fried in 5% and 10% oleogels recorded a lower fat-uptake (8.53% and 9.15%, respectively) compared to canola oil fried samples (15.10%). Generally, samples fried in 5% oleogel had the lowest TBARS and puncture force values. Color properties significantly varied between oleogel and canola oil fried samples. The microstructural evaluation showed observable differences in pore size, cracks, and fissures in the crust among all fried samples. Also, the frying medium did not alter the protein and ash contents of the fried samples (p > 0.05). Comparatively, moisture content was significantly higher in oleogel fried samples than in canola oil fried samples.

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Section: Introductionmentioning

confidence: 99%

Study of oleogel as a frying medium for deep-fried chicken

et al. 2021

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“…Nevertheless, it is still unclear whether the later risk of T2D is solely related to meat consumption, or it is partly due to other dietary factors such as fat content, salt and total acid load coming from other foods consumed along with unprocessed meat that could contribute to T2D risk. For example, a plethora of evidence supports that WD rich in salts [47], fried food [48][49][50][51] and non-meat related fats [52,53] impair glucose and insulin metabolism, causing chronic diseases including T2D, obesity and CVDs. Supporting this argument, our data demonstrated that HF diets regardless of the protein source (beef or casein) caused impairments in glucose clearance compared to LF beef or LF casein groups, further emphasizing a potentially stronger role of dietary fat over other factors such as protein source/meat in metabolic impairments.…”

Section: Discussionmentioning

confidence: 99%

Dietary pH Enhancement Improves Metabolic Outcomes in Diet-Induced Obese Male and Female Mice: Effects of Beef vs. Casein Proteins

et al. 2022

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(1) Consumption of diets that are caloric dense but not nutrient dense have been implicated in metabolic diseases, in part through low-grade metabolic acidosis. Mitigation strategies through dietary intervention to alleviate acidosis have not been previously reported. Our objective is to determine the effects of pH enhancement (with ammonia) in high fat diet-induced obese mice that were fed beef or casein as protein sources compared to low fat diet-fed mice. (2) Methods: B6 male and female mice were randomized (n = 10) into eight diets that differ in protein source, pH enhancement of the protein, and fat content, and fed for 13 weeks: low fat (11% fat) casein (LFC), LF casein pH-enhanced (LFCN), LF lean beef (LFB), LFBN, high fat (46%) casein (HFC), HFCN, HF beef (HFB), and HFBN. Body weights and composition, and glucose tolerance tests were conducted along with terminal serum analyses. Three-way ANOVA was performed. (3) Results: A significant effect of dietary fat (LF vs. HF) was observed across all variables in both sexes (final body weight, fat mass, glucose clearance, and serum leptin). Importantly, pH enhancement significantly reduced adiposity (males only) and final body weights (females only) and significantly improved glucose clearance in both sexes. Lastly, clear sex differences were observed across all variables. (4) Conclusions: Our findings demonstrate metabolic benefits of increasing dietary pH using ammonia, while high fat intake per se (not protein source) is the major contributor to metabolic dysfunctions. Additional research is warranted to determine mechanisms underlying the beneficial effects of pH enhancement, and interactions with dietary fat content and proteins.

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“…An unhealthy diet may play a critical role in the development of several diseases, including obesity, cardiovascular disease (CVD), cancer, and DM [ 5 , 6 ]. Several studies have demonstrated that intake of diet with trans fatty acids (TFA) [ 7 ], baked goods [ 8 ], red meat [ 9 ], and fried foods [ 10 ], in addition to sweets, were positively associated with DM prevalence. Biscuits have become a traditional food consumed in large amounts in several countries [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

Biscuit consumption and diabetic retinopathy incidence in adults in the United States

Shi

Chen

Zhu

et al. 2022

Diabetol Metab Syndr

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Background Foods have a considerable influence on human health and were directly related to glycemic control for diabetes patients. However, little is known about the effects of biscuits, a traditional food consumed in large amounts in several countries, on diabetic retinopathy. This study aimed to explore the association between biscuit consumption and diabetic retinopathy prevalence in adults of the United States population. Methods A cross-sectional study with 1904 participants from the National Health and Nutrition Examination Survey database were included in this population-based, cross-sectional study. The association between different consumption frequencies of biscuit and diabetic retinopathy prevalence was evaluated using a binary logistic regression model. Trend test, stratified and interaction analyses were also performed. Results After possible confounders including sex, age, ethnicity, education, marital status, family poverty income ratio, smoking and alcohol consumption habit, fasting blood glucose level, hemoglobin A1c level, diagnosis of diabetes, insulin use, blood pressure, body mass index were adjusted, the participants who consumed biscuit 1–11 times a year, 1–3 times a month, and more than once a week had a 139.8% (95% confidence interval, 1.003–5.734), 182.1% (95% confidence interval, 1.106–7.191), and 236.2% (95% confidence interval, 1.335–9.844) higher risk of diabetic retinopathy prevalence, respectively, compared with those who never ate biscuit. For male, non-Hispanic, and overweight (body mass index ≥ 25 kg/m2) subgroups, the trend test demonstrated that the diabetic retinopathy prevalence significantly elevated with increased frequency of biscuit consumption (Ptrend = 0.021, 0.009, and 0.002, respectively). The interaction analysis suggested that no aforementioned confounders played an interactive role in the relationship between biscuit consumption and diabetic retinopathy prevalence. Conclusions The risk of diabetic retinopathy was positively associated with biscuit consumption. Moreover, for male, non-Hispanic, or overweight individuals, the risk of diabetic retinopathy significantly increased with the frequency of biscuit consumption.

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Fried-food consumption and risk of overweight/obesity, type 2 diabetes mellitus, and hypertension in adults: a meta-analysis of observational studies

Cited by 19 publications

References 46 publications

Study of oleogel as a frying medium for deep-fried chicken

Study of oleogel as a frying medium for deep-fried chicken

Dietary pH Enhancement Improves Metabolic Outcomes in Diet-Induced Obese Male and Female Mice: Effects of Beef vs. Casein Proteins

Biscuit consumption and diabetic retinopathy incidence in adults in the United States

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