Fried food consumption and risk of coronary artery disease

Full reference: Honerlaw, J. P. et al. |2019|Fried Food Consumption and Risk of Coronary Artery Disease: The Million Veteran Program| Clinical Nutrition|

A sample of more than 150,000 US veterans was used in a study that measured ifconsuming fried foods on a regular basis is linked to a higher risk of coronary artery diesease (CAD). The authors  report that fried food consumption has a positive, dose-dependent association with CAD.



Introduction: Previous studies of the relationship between fried food consumption and coronary artery disease (CAD) have yielded conflicting results. We tested the hypothesis that frequent fried food consumption is associated with a higher risk of incident CAD events in Million Veteran Program (MVP) participants.
Methods: Veterans Health Administration electronic health record data were linked to questionnaires completed at MVP enrollment. Self-reported fried food consumption at baseline was categorized: (less than 1, 1 e3, 4e6 times per week or daily). The outcome of interest was non-fatal myocardial infarction (MI) or CAD events. We fitted a Cox regression model adjusting for age, sex, race, education, exercise, smoking and alcohol consumption.
Results: Of 154,663 MVP enrollees with survey data, mean age was 64 years and 90% were men. During a mean follow-up of approximately 3 years, there were 6725 CAD events. There was a positive linear relationship between frequency of fried food consumption and risk of CAD (p for trend 0.0015).
Conclusions: In a large national cohort of U.S. Veterans, fried food consumption has a positive, dosedependent association with CAD.

The full text of the article is available from the journal Clinical Nutrition

In the news:

MailOnline Fried food DOES increase your risk of coronary artery disease: Scientists discover fries block the blood vessels that supply the heart after years of ‘conflicting’ results

Open consultation: Adding folic acid to flour

Department of Health and Social Care, Welsh Government, The Scottish Government, and Department of Health (Northern Ireland) | June 2019 | Adding folic acid to flour

The Department of Health and Social Care and others are seeking your views on their proposal to make it mandatory for flour millers to add folic acid to flour (a process known as ‘fortification’). They want to know whether flour millers should be required by law to add folic acid to flour.


Mandatory fortification of flour with folic acid should help raise people’s levels of a vitamin called ‘folate’. Raising folate levels in women who could become pregnant would help reduce the number of babies born with birth defects of the brain, spine or spinal cord, known as ‘neural tube defects’ (Source: The Department of Health and Social Care)

The consultation is open until 9 September 2019, full details here

Ministerial foreword: proposal to add folic acid to flour

Proposal to add folic acid to flour: consultation document

Impact assessment: the fortification of flour with folic acid


BNF Healthy Eating Week

British Nutrition Foundation | June 2019 | BNF Healthy Eating Week

This week 10- 14 June is the British Nutrition Foundation’s Healthy Eating Week, visit their page for lots of resources relevant for the awareness week. 

BNF Healthy Eating Week is a dedicated week in the year to encourage organisations across the UK (including workplaces, universities, and schools) to focus on healthy eating and drinking, and physical activity, and celebrate healthy living.

At the heart of BNF Healthy Eating Week are five health challenges:

  • Have breakfast
  • Have 5 A DAY
  • Drink plenty
  • Get active
  • Sleep well – NEW for 2019

Full details from BNF 

Eating blueberries every day improves heart health

Eating 150g of blueberries daily reduces the risk of cardiovascular disease by up to 15% according to new research led by the University of East Anglia | The American Journal of Clinical Nutrition | story via ScienceDaily


New findings published in the American Journal of Clinical Nutrition show that eating 150g of blueberries daily reduces the risk of cardiovascular disease by up to 15 per cent.

Researchers looked at the benefits of eating 150 gram portions (one cup) compared to 75 gram portions. The participants consumed the blueberries in freeze-dried form and a placebo group was given a purple-coloured alternative made of artificial colours and flavourings. They found that eating one cup of blueberries per day resulted in sustained improvements in vascular function and arterial stiffness – making enough of a difference to reduce the risk of cardiovascular disease by between 12 and 15 per cent.

The research team from the University of East Anglia’s Department of Nutrition and Preventive Medicine say that blueberries and other berries should be included in dietary strategies to reduce the risk of cardiovascular disease – particularly among at risk groups.

Full story at ScienceDaily

Full research article: Curtis, P. J. et al. |Blueberries improve biomarkers of cardiometabolic function in participants with metabolic syndrome—results from a 6-month, double-blind, randomized controlled trial | The American Journal of Clinical Nutrition, Volume 109, Issue 6, June 2019, Pages 1535–1545



The health consequences of eating ultra-processed food

Two studies which looked at the impact of consuming ultra- processed foods on health, report that higher consumption of ultra-processed foods ( more than 4 servings daily) was independently associated with a 62% relatively increased hazard for all cause mortality in the first study; and in the second study an association was identified between higher consumption of ultra-processed foods with higher risks of cardiovascular, coronary heart, and cerebrovascular disease.



The first study from the Seguimiento Universidad de Navarra followed almost 20000 graduates of the university every two years to assess their diet through a questionnaire.

The second study- a population-based cohort study- led by the University of Paris recruited over 100000 participants: dietary intakes were collected using repeated 24 hour dietary records (5.7 for each participant on average),  to record participants’ usual consumption of 3300 food items. These foods were categorised using the NOVA classification according to degree of processing.

Both studies are available in the BMJ

The Food Foundation: Children’s Future Food Inquiry report published

The Food Foundation | April 2019 | The Children’s future food inquiry final report is here!

The Food Foundation has published its final food inquiry report, it includes the Children’s #Right2Food Charter, which calls for a new, independent Children’s Food Watchdog to lead the charge on tackling children’s food insecurity in the UK.

The report publishes The Food Foundation’s findings around childhood food insecurity and its impact on children in England. The report findings characterise children’s lives: pre-school settings, school and home, and examine the policies and programmes in place that are intended to support children to eat well. We look at these settings in all four UK nations. We document the evidence on whether these policies are reaching children living in poverty, and we present the views of children and those who work with them on how these policies work in practice.

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One in three (4.1 million) children live in poverty in the UK, with an estimated 2.5 million living in food insecure households.

The Children’s Future Food Inquiry is the first attempt to directly and systematically seek the views of children and young people living in poverty across the UK. It has spent 12 months investigating children’s food insecurity in each of the four UK nations, and the project’s final report pulls together direct input from hundreds of young people, the front line staff, academics and experts (Source: The Food Foundation).

Further information is available from The Food Foundation

New report from Food Active and Sustain: Taking down junk food ads – how local authorities are taking action on outdoor advertising

Food Active | April 2019 | New report from Food Active and Sustain: Taking down junk food ads – how local authorities are taking action on outdoor advertising

Food Active -a healthy weight programme delivered by Health Equalities Group- have published their joint report with Sustain- an alliance for better food and farming- which  illustrates that local authorities have little powers to restrict advertising of food and drink high in fat, sugar and salt – despite the fact that many areas are struggling with high levels of childhood overweight and obesity.
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The report makes a number of recommendations, among them:

  • That Local government be given more powers to impose restrictions to meet local priorities, such as restricting the type of advertising on public telephone boxes which are normally outside their jurisdiction.
  • That Government should tighten restrictions on in-store advertising, including the area immediately surrounding stores.
  • That the Advertising Standards Authority (ASA) must have, and use, powers to levy fines on any company that breaks advertising rules more than once in 3 years.
  • That the ASA should consider any area where children congregate to be unsuitable for HFSS advertisements, not just schools, but also to include nurseries, children’s centres, parks, family attractions and leisure centres (Source: Food Active).

Full details are available from Food Active 

Read the report Taking down junk food ads – how local authorities are taking action on outdoor advertising