Consumption of food fried in olive oil and unhealthy aging in a Mediterranean country

•Unhealthy aging can be evaluated by the accumulation of health deficits over time. •Food fried in olive oil was associated with delayed unhealthy 3 years. •Fried protein-rich food (especially eggs and fish) had strongest associations. •Replacement non-fried led to more deficit accumulation. Background & aims Fried has usually shown neutral or detrimental effects on many chronic diseases, possibly depending type frying oil, but its relationship is unknown. We examined how changes consumption a 3-year period were linked 6 Methods Prospective cohort study Spain 2043 individuals aged ?60 years, recruited 2008–2010 followed-up 2012 2015. ascertained validated diet history, measured 52-item index. Results Compared participants who reduced consumption, those increased it showed less years (multivariable ? [95% confidence interval]: ?1.45 [?2.30, ?0.61]), not follow-up. More observed when replacing 100 g/day an equal amount (1.48 [0.59, 2.37]); corresponding values substitution analyses 2.03 [1.03, 3.03] for food, 10.76 [5.20, 16.33] eggs, 2.06 [0.68, 3.43] fish. Also, intake significantly (total oil: ?1.14 [?2.07, ?0.21], food: ?0.99 [?1.89, ?0.08]). Conclusions In Mediterranean country, where most common medium, follow-up; main drivers. However, these associations did generally remain after