Baked or broiled fish best for health

[Guest guest]

[Well, duh! Of course eating deep fried fish with trans fatty acids is

going to be bad! The most important thing is the last statement:

" Conversely, total fat intake was not associated with the risk of death. "

This verifies what the Weston A. Price foundation has been saying all

along. --David ]

 

http://www.cbc.ca/story/science/national/2005/01/24/heart-diet050124.html

 

Baked or broiled fish best for health

Last Updated Mon, 24 Jan 2005 19:43:58 EST

CBC News

CHICAGO - To help your cardiovascular health, eat fish that is broiled or

baked, not fried.

 

Eating oily fish is good for the arteries and cardiovascular system.

In a 12-year study of more than 4,700 people aged 65 or older, researchers

at Harvard found eating fried fish or fish sandwiches was associated with

a higher risk of stroke.

 

On the other hand, eating broiled or baked fish reduced incidence of

stroke, according to the study in the Jan. 24 issue of Archives of

Internal Medicine.

 

Unlike earlier research, the study focused on the risk of stroke in adults

aged 65 or older.

 

Besides frying, other lifestyle factors may be at play, too. Dr. Dariush

Mozaffarian and his colleagues noted fried-fish burgers tend to come from

fast-food restaurants, whose patrons may not keep a healthy lifestyle.

 

Oily fish such as tuna, salmon, mackerel, herring and anchovies are

recommended to help the heart and arteries.

 

Researchers found a trend of a 14 per cent lower stroke risk in those who

ate broiled or baked fish one to three times per month. The protective

effect seemed to increase with more frequent consumption, up to 28 per

cent lower for ischemic stroke among people eating fish five or more times

per week.

 

But fried fish and fish sandwich consumption was associated with a higher

risk of all types of stroke, with each serving per week raising the risk

by 10 per cent.

 

Fat quality, not quantity

 

A related study in the same issue of the journal concluded the type of fat

consumed by middle-aged men may be more important than overall fat intake

when it comes to the cardiovascular diseases like stroke.

 

Polyunsaturated fats and linoleic acids such as those found in flaxseed

are recommended to prevent heart disease, rather than saturated fats.

 

" Dietary fat quality thus seems more important than fat quantity in the

reduction of cardiovascular mortality in middle-aged men, " the researchers

concluded from their study of 1,551 middle-aged men in Finland.

 

Those with blood levels of fat in the upper third were up to three times

more likely to die of cardiovascular disease, compared to men with the

lowest levels.

 

Conversely, total fat intake was not associated with the risk of death.