Deep-Frying Could Be Worse for Your Arteries Than Butter, Say Cardiologists

Cardiologists warn that deep-frying foods can damage arteries by increasing oxidized LDL and promoting plaque buildup, citing a 2021 Heart study that links regular fried-food consumption with higher risks of coronary heart disease, heart failure, and stroke. While butter should be used in moderation, experts say the arterial risks of frequent deep-frying can outweigh butter’s — and they recommend heart-healthy swaps like air frying, low-oil sautéing, and baking, plus gradual diet changes to reduce saturated and trans fats.