EATING FRIED FISH INCREASES STROKE RISK
Eating fish is good for health ,but researchers say you need to cook it right. Individuals who eat fried fish dramatically increase their risk of stroke, according to a new study published online in the journal Neurology
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A couple of meals a week of fish, especially those rich in omega-3 fatty acids, have been associated with lower risk of cardiovascular disease.
Eating fish can be healthy – fish are key sources of omega-3 fatty acids, which previous studies have shown to be associated with reduced risk of heart attack and stroke. The American Heart Association recommends people consume at least two meals containing fish per week.
However, there is evidence that frying fish reduces their amount of omega-3 fatty acids. Frying is also associated with an increase in the food’s fat and calorie content.
People living in the “Stroke Belt” states of Alabama, Arkansas, Georgia, Louisiana, Mississippi, North Carolina, South Carolina and Tennessee are 10 times more likely to have a stroke.A study was conducted at the University of Alabama at Birmingham to unveil the stroke mystery
The study, part of the long-running REGARDS (Reasons for Geographic and Racial Differences in Stroke) trial, surveyed 21,675 people over the age of 45 between January 2003 and October 2007 and found that residents of these states are 30 percent more likely to eat two or more servings of fried fish each week. Fewer than one in four participants consumed two or more servings of non-fried fish per week.
The study found that blacks were more than 3.5 times more likely to eat fried fish per week than Caucasian, with an overall average of about one serving per week of fried fish for blacks compared to half of a serving for Caucasians.
“These differences in fish consumption may be one of the potential reasons for the racial and geographic differences in stroke incidence and mortality,” said the researchers.
Studies have shown that the omega-3 fatty acids in fish, especially fatty fish, may reduce the risk of stroke, but other research has shown that frying food reduces the amount of these fats and replaces them with artery-clogging saturated fats and increases the fat content of the food and probably increase salt intake.
We need to increase our fish consumption. But we also need to find healthier ways to cook it. And there are many good ways, which is grilling and baking – and even microwave.’’ (9 seconds