Frying fish may deprive them of their health-promoting properties, possibly related to the increased incidence of strokes in some US states, reports the journal Neurology.
The so-called stroke belt, literally, covers Alabama, Arkansas, Georgia, Louisiana, Mississippi, North and South Carolina and Tennessee. These states are more likely than other Americans to die of stroke – 125 per 100 people, compared to the national average of 000.
Results that seem to indicate the role of fried fish come from the long-term REGARDS study on racial and geographic differences in stroke incidence, conducted by George Howard of the University of Alabama in Birmingham. In the years 2003-2007, 21 people over 675 were involved in them. Their health is still under surveillance.
Although previous studies have shown that the omega-3 fatty acids contained in fish (especially fatty fish) reduce the risk of stroke, the frying process eliminates this beneficial effect.
The American Heart Association recommends eating fish at least twice a week. Less than 2 in 1 study participants met these recommendations, and for those with a stroke, the percentage was 4% lower. However, the inhabitants of these states by 17 percent. more often they ate 30-1 portions of fried fish a week. Black people (who had more strokes) ate fried fish more than three and a half times more than whites.
Further research is to find out what the risk of stroke is from eating a lot of fried fish compared to non-eaters or uncontaminated fish. (PAP)