Study: Just a small amount of dry food stimulates the risk of developing heart disease

Compared to those eating less, people who enjoyed fried foods had a 28% higher risk of contracting cardiovascular disease and 37% risk of heart attacks, the Heart newspaper writes.

Each week, the consumption of 114 grams of dry food raises the risk of heart attack by 3%, heart failure by 2% and heart failure by 12%, the study revealed. Researchers said that this happens when the food is fried, absorbs some of the oil fat, and increases calories.

In addition, fried and processed foods can often contain other fats, created by an industrialized process that adds hydrogen to plant oils to make them more solid.

The food industry looks for such fats because of low prices, long duration, and flavoring food and shiny appearances.