A new study warns baked or broiled fish will boost heart health, but fried fish is probably better left uneaten.
Fried fish showed no heart-protective effect. Women who ate even one serving of fried fish a week had a 48% higher risk of heart failure, compared with those who rarely or never ate it. The association persisted, even after researchers accounted for the women’s overall diet and medical histories.
“Not all fish are equal, and how you prepare it really matters,” said lead author Dr. Donald Lloyd-Jones of Northwestern University Feinberg School of Medicine in a statement. “When you fry fish, you not only lose a lot of the benefits, you likely add some things related to the cooking process that are harmful.”
Doctors have long advised their patients to eat more fish because it is so rich in omega-3 fatty acids, which are thought to reduce the risk of heart disease by lowering inflammation, blood pressure and cell damage. Although the data on the benefits of fatty acids on stroke risk are less conclusive, many of the same risk factors that promote heart disease, including high blood pressure and inflammation, can also contribute to stroke.