Fancy a fry-up? Think twice about which oil you use, says Spanish study

IF you’re feeling slightly guilty about sitting down to that nice English Breakfast this morning, we may have some good news for you.

According to a Spanish study, the traditional fry-up may not be that bad for you – provided you use olive oil or sunflower oil.

Researchers in Madrid looked at the link between heart disease and oils used for frying in the Mediterranean using data from almost 41,000 adults aged 29 to 69.

Those taking part were quizzed about food consumed in a typical week over the past 12 months.

Interestingly, during the 11-year study analysis showed there was no difference in the risk of heart disease or dying between those who used olive oil and those using sunflower oil.

In a Mediterranean country where olive and sunflower oils are the most commonly used fats for frying, and where large amounts of fried foods are consumed both at and away from home, no association was observed between fried food consumption and the risk of coronary heart disease or death,” the report noted.

However, the researchers warned that frying with other types of fat may still be harmful.

Victoria Taylor, Senior Heart Dietitian at the British Heart Foundation (BHF), said: “Regardless of the cooking methods used, consuming foods with high fat content means a high calorie intake.

“This can lead to weight gain and obesity, which is a risk factor for heart disease.”