Eating fried fish is reported to increase the risk of stroke, which kills about 134000 people a year in the United States. A study published in the journal Neurology shows that the heating process of frying can turn natural fatty acids into artificial trans fats. Fish, especially fatty fish, such as salmon, mackerel, herring, lake trout, sardine and finned tuna, contain OMEGA -3 fatty acids, which can reduce the risk of stroke.
According to the analysis of nutritionists and epidemiologists at Harvard University, at least part of the 100000 deaths in the United States each year are related to the consumption of artificial trans fat. The average age of the subjects was 65. They filled out a questionnaire to tell the researchers how often they ate fried fish and other seafood, including oysters, shellfish, tuna and other non fried fish.
It was found that residents living in stroke prone areas ate fish, especially fatty fish, 17 percent less frequently than in other parts of the United States, where more than 30 percent of men and women liked to eat two or more fried fish a week.
A 2005 article in the archives of internal medicine pointed out that the intake of fatty fried fish or fish sandwich increased the risk of ischemic stroke. The researchers followed 4775 adults aged 65 or older who did not develop cerebrovascular disease between 1989 and 1990.
During a 12-year follow-up, the researchers found that those who ate one to four servings of fish a week had a 27 percent lower risk of ischemic stroke; On the other hand, those who ate fried fish or fish sandwiches more than once a week had a 44 percent higher risk of ischemic stroke than those who ate fried fish or fish sandwiches less than once a month.
