I mention this because an analysis of the Spanish cohort of the European Prospective Investigation into Cancer & Nutrition (EPIC) published 2 weeks ago in BMJ found no link or association between consumption of fried foods and heart disease and more importantly, all-cause mortality. But sacre bleu! How can this be? After all, we've been warned all these years that fried foods are bad for us. In fact, I've mentioned this bit of conventional wisdom on many occasion, especially when it comes to cooking fish, in which fried fish is not associated with the health benefits of other methods of cooking fish.
So (how) are the Spanish really different from the rest of us? Perhaps there's a Spanish paradox, just like there exists the French paradox? Well, it turns out that when the Spanish fry their food, they use olive oil & sunflower, rather than saturated & trans fat (partially hydrogenated). And it's less likely to be reused (once heated, even good mono- & polyunsaturated fat turns bad). Other factors that might come into play include temperature & duration of frying. Check out the editorial for other arguments.
So while I still am not going to recommend increasing your consumption of fried foods, at least not typical American-style, perhaps we can reconsider how & what we use at home (where we're less likely to reuse the oil). Certainly this will make for more interesting hypotheses for future (gastronomic) studies!