Association of fried food consumption with acute coronary syndrome in patients presenting in emergency department
DOI:
https://doi.org/10.55958/jcvd.v18i4.111Keywords:
Fried Food, Acute Coronary Syndrome.Abstract
INTRODUCTION: The incidence and prevalence of cardiovascular disease is growing in communities with lower and intermediate incomes. This illness is the main cause of mortality and disability adjusted life years across the globe. Consumption of fried foods and its consequences on the risk of developing cardiovascular disease are still debatable topics. The current body of research has a number of major holes in it, the most notable of which are a lack of information on the specific types of oils that were used for frying foods, a classification of the various kinds of foods that were fried, a procedure for frying, temperature and duration of frying, the frequency with which oils were recycled, and an absence of consideration of overall dietary patterns. The purpose of this study was to examine whether or not consuming fried foods is associated with a higher risk of developing acute coronary syndrome in individuals who presented themselves at an emergency room.
METHODOLOGY: The study was conducted at Department of Cardiology of Punjab Institute of Cardiology in Lahore from April 5, 2020 to September 5, 2020. Total 400 (200 in each group) patients were enrolled in the study. Patients were divided in two groups i.e. cases with acute coronary syndrome and controls without acute coronary syndrome. Then patients were admitted in Cardiology Ward and asked for history of fried food consumption including frequency of consumption per week. If patient had history of fried food consumption for ?3 days per week, then it was labelled as case. The collected data were analysed statistically by using SPSS v25.0. Odds ratio was calculated to measure association of fried food consumption with acute coronary syndrome. Odds ratio >1 was taken as significant.
RESULTS: Fried food consumption per week in case group, 47.5% patients consumed fried and in control group, 29.5% patients consumed fried food.
CONCLUSION: There is a correlation between the eating of fried meals on a regular basis and an increased risk of acute coronary syndrome. There was a significant association in fried food consumption with acute coronary syndrome in patients presenting in emergency department.
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