As quoted from page Aol, a study published in the journal Neurology found that high consumption of fried fish could increase the risk of stroke. Frying process has eliminated the beneficial fatty acid content in fish.
"When you eat fried food you get fat oxidized. That's not good for the body," says nutrition expert, Dr. Douglas Husbands. "One might make the mistake of saying, fish consumption is beneficial to health. Though fried fish that they have lost benefits."
The study involved 21,675 participants average age 65 years. Approximately 21 percent of which came from the coastal plain of North Carolina, South Carolina and Georgia, which has the highest death rates from stroke (stroke buckle). As many as 34 percent of areas prone to the next level (stroke belt), and 44 percent of the number of countries in the Americas.
Research conducted by interviewing participants by telephone, followed by physical examination at home. They were asked to answer questions about how often eat tuna, clams, oysters, fried fish, and other fish species.
"If you more processed foods by frying, you will not be able to maintain any benefits. If you just saute it with a little oil and use low heat, it's better," said Husbands.
Husbands said, this study aims to tell people that the way food processing affect nutrition. "This study shows that the way to cook food more important than just what you eat."
