A new study has discovered that those who fry their food in sunflower or olive oil, aren’t increasing their risks of heart disease, contrary to popular belief.
"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 study wrote in the British Medical Journal (BMJ).