Eating lots of fried fish ‘could increase stroke risk’
Eating a diet that regularly includes fried fish could increase a person's risk of suffering a stroke, a US study has suggested.
Omega-3 fatty acids in fish are thought to reduce the risk of stroke, but frying fish leads to the loss of these natural acids.
Researchers from the American Academy of Neurology found that people living in the US states that have the highest stroke rates in the country – the "stroke belt" states – eat more fried fish than people living in the rest of the country.
"These differences in fish consumption may be one of the potential reasons for the racial and geographic differences in stroke incidence and mortality," said author of the study Fadi Nahab, from the Emory University in Atlanta and a member of the American Academy of Neurology.
The study has been published in the December 22nd online issue of the medical journal Neurology.
A study published in the January 2011 issue of the Journal of the American Dietetic Association reveals that older adults who consume relatively high amounts of fish, as well as vegetables, fruit, whole grains, low-fat dairy products and poultry, could have a lower risk of dying prematurely.
Do you eat much fried fish?