Eating fish full of omega-3 essential fatty acids may be related to a reduced risk of stroke. New information suggests it’s not merely how much fish you consume that matters, but exactly how it’s prepared.
Do Fish Cooking Techniques Really Matter?
Dr. Fadi Nahab of Emory University led a team that studied the role of race and geography in stroke incidence, with a particular focus on the “Stroke Belt’’ inside the southeastern Usa, where stroke death rates are higher than the remaining country.
For the study, over 21,000 people answered a telephone survey about their fish consumption. African-Americans ate more fish a week than whites, nevertheless they were also 3 1/2 times very likely to eat at least two servings of fried fish a week than whites.
Fried fish consumption was 30 % higher within the Stroke Belt compared to the remaining country. Having fried fish may decrease health benefits in 2 ways, the study said. First, lean fishes for example cod or haddock are more likely to be deep-fried than omega-3-rich salmon, herring, or mackerel.
Second, frying fish is considered to reduce natural omega-3s and replace them cooking oils. Finally, the research declare that consuming more fried fish might be in connection with higher incidence of stroke.
CAUTIONS: The food surveys were a snapshot, so that they didn't take into account dietary changes with time that could be essential in stroke risk. More studies are necessary to establish whether individuals who eat fried fish are very likely to have strokes.
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