Most people know that frying foods is not the healthiest habit to practice, but eating fried fish could actually increase your chance of a stroke.
Recent research uncovers links between fried fish and stokes in something health professionals are beginning to refer to as America’s Stroke Belt. The results point to eating patterns of stroke belt residence and ethnic heritage as contributing factors to stroke occurrence.
The American population which has the highest occurrence of stroke related death resides in the states of Louisiana, Mississippi, North Carolina, Tennessee, South Carolina, Georgia, Alabama and Arkansas. This group of states, the stroke belt, has a 20 percent higher risk of stroke related death than anywhere else in the country.
Further investigation reveals a “Stroke Buckle”, within the stroke belt, whose residence are up to 40 percent more likely to die from a stroke.
Popular research has told us how adding fish to the diet can reduce risks of heart attack and stroke, but frying the fish before eating it has the opposite affect. When fish is fried the levels of healthy Omega3 Fatty-acids, credited for reducing heart disease and stroke, is reduced leading creating a meal which is high in calorie and fat content but low in nutritional value.
“The differences in dietary fish consumption, and specific cooking — frying — may contribute to the higher rates of stroke among those who live in the stroke belt and among African-Americans [who eat the highest amount of fried fish in the stroke belt when compared to other ethnic groups],” summarizes Nahab, one of the studies leading researchers.