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A Study Reveals How Eating Fried Chicken Can Have a Devastating Effect On Your Body

December 19, 2021

Have you ever thought of the reason for your future death? This is something not always talked about because a lot of people even fear the concept, let alone imagining the cause of their demise. Some people die by accident, others by hereditary diseases, while some with their eating choices and lifestyle. On the other hand, there are a lot of people who try their best to be active, practice healthy eating, and avoid food that are touted as notorious reasons for illnesses.

Closer Look on the Impact of Fried Food

A recent study published in the journal “The BMJ” sheds light on the impact of food on our health, specifically how it can be a big factor in our death. The research points out that fried food can be a major reason for the demise of people – wait, this isn’t a piece of new information. It was already established that this type of food is not good for the health in general, but the recent findings explain how it exactly affects our health in the long run and pinpoints which types of food are the worst.

Fried food may look and taste yummy, but previous studies have linked them to various illnesses

Admit it, fried food is tastier, and perhaps even more exciting to eat than boiled, healthier ones. This is even though most people know that this type of food has a lot of adverse effects on our bodies: the more obvious one manifests on our weight, and the more we are above the normal body mass index, the higher our risk of developing life-threatening illnesses such as diabetes and hypertension.

As for the study, the researchers studied close to 107,000 women from the United States for about 20 years. Specifically, the age range was 50 to 79, all of whom were part of the Women’s Health Initiative study. They answered a questionnaire back in the 1990s about their eating habits, like how frequently they eat fried food such as chicken, fries, fish, and others. Researchers then tracked the participants till February 2017 and found that by then, more than 31,500 had passed away – out of this number, over 8,300 were because of heart problems.

Fried Chicken, Fried Fish

They found that those who consumed at least a serving of fried food per day had an 8 percent chance of dying earlier than those who reported they didn’t eat, and that’s not all, they also had the same increased percentage risk of dying from cardiovascular disease. Meanwhile, as for specifications, munching on fried chicken every single day is linked to 13 percent higher risk compared to those who didn’t consume the food. Those who also ate fried chicken daily had a 12 percent increased chance of dying from heart-linked problems. Participants who ate fried fish every day, meanwhile, only had a 7 percent higher chance of death.

Consuming fried chicken daily is bad for your health, a study warns

Contrary to other studies, recent research found no proof that fried food can indeed cause cancer. What the researchers did find was that those who ate more fried food were more likely less educated, have a lower income, and young. In terms of their lifestyle, they were more likely to be smokers, exercise less, and in general, have an unhealthy diet.

According to the University of Iowa College of Public Health’s associate professor of epidemiology and co-author of the research Dr. Wei Bao, the strength by which fried chicken and fish were associated with death as compared to other food like tortilla chips, French fries, and other snacks may have stemmed from two things: people eat more fried chicken and fish and in the preparation of food. The expert explained that many restaurants reuse cooking oil and that meat is more likely to be deep-fried than the other snacks.

The intensity of the death risk is associated with the preparation of food

Probably Applicable to Others as Well

Bao highlighted that this was the first study of its kind where they looked at how specific fried food affects the risk of mortality except for one done in Spain in 2012 – however, this didn’t find any link between higher death risk and fried food. This was probably because the Spanish prefer home-cooked meals rather than take-outs and that they opt for healthier types of oil such as olive oil, the doctor further explained.

There are still some loopholes in the study because it’s an observational study, this means that the result cannot be used to generalize for other age demographics. However, Bao said that they don’t see why the same association won’t be the same for younger people and men, too.

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What’s Up with Fake Meat? Here’s Why You Should Give It a Try Earlier this year, power couple Beyonce and Jay-Z challenged their fans to join them in becoming vegan, even saying that it is of global importance. Plant-based diet champions are also encouraging the public to not eat meat, citing tons of supposed benefits. Because of the growing number of people switching their lifestyles, there is no doubt that the trend is booming more than ever. However, not all people are convinced of the practice, while others are afraid of a drastic change. But for some, the reason can be as simple as they’re unwilling to or couldn’t give up meat. Reasons to Give Up Meat Vegans have been laying out studies after studies detailing the benefits of eating plant-based food in order to urge people to switch to the other side. The number of those convinced is sharply soaring – a comparemarket.com survey saw 3.5 million Brits who admit they are vegan. The increase, according to University of Oxford’s Environmental Sustainability Knowledge Transfer Network former director Carolyn Roberts, may be due to the change of attitude toward environmental issues. Photo: Cattle-raising contributes to greenhouse gas emissions. https://www.google.com/search?biw=1920&bih=969&tbm=isch&sa=1&ei=cnjCXJWgO4aGyAODv62gBQ&q=cattle+raising+&oq=cattle+raising+&gs_l=img.3..0j0i30j0i5i30j0i30j0i24l6.15631.17524..17741...0.0..0.144.1789.0j15......0....1..gws-wiz-img.......0i67j0i8i30.v9LRIwtoDM0#imgrc=KIgj3UA7PeR3iM: The United Nations’ Food and Agriculture Organization revealed in a 2006 report that cattle-raising contributes more greenhouse gas emissions than cars. It makes up for 37 percent for methane induced by humans and accounts for 64 percent of ammonia. According to a study, we need to consume 90 percent less pork and 75 percent less beef all over the world just to keep the global temperature less than 2 degrees Celsius within the century. Don’t forget about the harm it does to the animals. The Rise of Fake Meat While the aforementioned facts are not enough to convince people to change their eating habits, the food industry came up with fake meats, which impressively taste like the real thing. You are forgiven if you think that meat substitutes were only made a couple of years ago, but according to Chinese food expert Fuchsia Dunlop, it originated in China. In fact, it deeply roots in the colorful and history-rich culinary culture of the Asian country. Photo: Far from most people thought, fake meat actually started in China. https://www.google.com/search?biw=1920&bih=969&tbm=isch&sa=1&ei=rHjCXLXPFeDbz7sPta2RgAM&q=fake+meat+&oq=fake+meat+&gs_l=img.3..0l7j0i5i30l3.16085.16085..16242...0.0..0.121.121.0j1......0....1..gws-wiz-img.FqsVKZIZRSA#imgdii=xVJh1brFl-OIoM:&imgrc=CGIX8mGLvAfDHM: The author of “Land of Fish and Rice: Recipes from the Culinary Heart of China” explained that there were meat imitations in China as early as the Medieval age, which was mostly evident in banquets. An example of which was during the Tang dynasty when imitation pork and mutton dishes were served at a banquet hosted by an official. What Makes Fake Meat Taste Like the Real Deal? Fake meat manufacturers have a competition that’s pretty hard to beat, the real thing. That’s why they must make it a point that their products copy real meat exactly, especially the taste. How do they do this? Impossible Foods, famous for their Impossible Burger that has gotten rave reviews for tasting nothing like vegetables, credits heme, a result of a bioengineering process and is a molecule that gives the patty the “slightly metallic bloody flavor,” chief science officer David Lipman explained. Photo: The Impossible Burger tastes like meat because of heme. https://www.google.com/search?q=impossible+burger&source=lnms&tbm=isch&sa=X&sqi=2&ved=0ahUKEwjQm-SQ5uzhAhXMyYUKHZd8CkEQ_AUIDigB&biw=1920&bih=969#imgrc=txQM-4DN3UznbM: It’s not only the taste that companies are eyeing as the edge over real meat, but even the price point is a favorable factor to attract customers. Impossible Foods’ goal is to compete with the price tag of Safeway’s 80/20 hamburger so that consumers’ decision-making may depend on their money.

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