An eight-year longitudinal cohort study by researchers from Brescia University Medical School and CIENGE Biotecnologie Avanzate in Italy reveals that frequent consumption of fried chips is associated with an increased mortality risk.
The study included 4,440 adults [ from United States] who were a part of the Osteoarthritis Initiative (OAI) cohort study. Participants were aged between 45 and 79 years at study baseline, and were followed up for an average of eight years.
As part of the OAI study, subjects were required to complete a food frequency questionnaire. Fontana and colleagues used these data to determine participants’ overall weekly potato consumption, as well as their weekly intake of fried and unfried potatoes.
During the eight-year follow-up, a total of 236 participants died. The findings were published in The American Journal of Clinical Nutrition
Overall potato intake was not associated with mortality risk, the researchers found. However, when conducting a subgroup analysis, the researchers uncovered some interesting results.
Compared with adults who did not consume fried chips or potato chips, those who ate around two to three portions of fried chips each week were found to have double the risk of premature death, and eating more than three portions further increased this risk.
The researchers called for additional studies in larger sample sizes to confirm if overall potato consumption is associated with higher mortality risk. The researchers did not also find a link between the intake of unfried chips and early death risk.
Since the study was solely observational, no firm conclusions can be made about how the consumption of fried chips influences the risk of premature death