Fried foods
From the YapSpan Longevity Wiki · Updated 2026-10-01
Fried foods are foods cooked by immersing them in hot oil or fat (deep frying) or in a shallow layer of it (pan frying). Common examples are french fries, fried chicken, fried fish and doughnuts. Frying adds fat and calories, and repeated heating of oil, as in many restaurants, changes its chemical makeup.
A meta-analysis (a study that pools the results of earlier studies) of 6 observational studies found no clear association between the highest fried food intake and all-cause mortality (death from any cause): a relative risk (the risk in one group relative to another) of 1.03, with a range that crossed no difference [1]. The same analysis did find an association with major cardiovascular events.
- The highest fried food intake showed no clear association with all-cause mortality across 6 studies [1].
- The highest intake was associated with a relative risk of 1.28 for major cardiovascular events [1].
- The association with cardiovascular events, coronary heart disease and heart failure rose linearly with intake [1].
- In a large US cohort of women, at least one serving of fried food a day was associated with a hazard ratio of 1.08 for all-cause mortality compared with none [2].
Related deep dives and quizzes
- Deep dive: The 8 things that matter most on your plate
- Deep dive: The 10 things that matter most for your heart
- Quiz: Diet quiz
- Charts: What Matters charts
- Quizzes: All quizzes
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YapSpan estimates are for reflection and entertainment only. They are not medical advice, a diagnosis, or a prediction of any individual outcome. Check with a doctor before making any medical decision.