Friday, January 21, 2011

Emory University School of Medicine Study Links Fried Fish Consumption to Strokes

Research from Emory University’s School of Medicine seems to suggest that fried fish may contribute to strokes in Americans living in the Southeastern part of the United States.

A study published in the Dec. 22 online issue of the journal Neurology found that people living in the "stroke belt" eat more fried fish than people living in the rest of the country.

The stroke belt includes Alabama, Arkansas, Georgia, Louisiana, Mississippi, North Carolina, South Carolina and Tennessee. Previous studies have shown people living in this region are more likely to die from a stroke than people living in other parts of the United States. Blacks are more affected than whites.

The study’s author, an Emory neurologist, says the type of fish is just as important as the preference to eating the fish when cooked fried.

“While all fish contain healthy omega-3 acids, the amount of these essential nutrients varies depending on the type of fish and the cooking methods,” says Fadi Nahab, MD, an assistant professor of neurology in Emory University School of Medicine and medical director of the stroke program at Emory University Hospital.

Previous studies have shown that the omega-3 fatty acids in fish, especially fatty fish such as salmon, herring and mackerel, may reduce the risk of stroke, and the American Heart Association recommends that people eat fish at least two times per week with an emphasis on fatty fish.

The new study from Emory University seems to imply that while eating fish is healthy, it may be better to limit frying and instead use healthier cooking methods such as baking, broiling, grilling or poaching. 

source: Emory University press release

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