How fish reduces stroke risk

Reported by Susan Aldridge, PhD, medical journalist

The method of preparing fish might be an important factor when it comes to stroke prevention.
Previous research has suggested that fish can protect against stroke. But a team at Harvard School of Public Health now reveals that the way in which the fish is cooked may be important too.

They studied the diets of nearly 5,000 adults aged 65 or more and followed them up for 12 years. Those who ate broiled or baked fish, including tuna, regularly had a reduced stroke risk. Eating these foods five or more times a week reduced the risk of ischemic stroke (caused by a blood clot) by 32 per cent. Even one to three fish broiled or baked fish meals a month reduced the risk by 15 per cent.

But fried fish and fish sandwiches increased the risk of stroke. Each extra serving increased the risk of stroke by 13 per cent. The message seems clear - eat fish, but don't add fat by frying it if you want to help avoid a stroke.

Source
Archives of Internal Medicine 24th January 2005 Volume 165 pages 200-206