Fried foods may not necessarily be hard on the heart.

Spainish researchers report from a prospective study of more than 40,000 adults that the frequent use of fried-foods did not increase the risk of coronary heart disease. This may be surprising because frying is thought to be an unhealthy way of preparing food. Olive oil (followed by sunflower oil) was the primary source of oil used, and it is less prone to degredation during frying. Spanish fried foods tended to be home-cooked and not high in salt. Also, the oil used for frying tended not to be reused. Study results apply only to those on a traditional Mediterranean diet which is higher in fruits, vegetables and whole grains--and healthy oils.