Recent studies have shown that menopausal women who frequently eat grilled fish have a lower risk of heart failure when compared with them more often eat fried fish.
Researchers have found that women who ate five servings of grilled fish or more per week have a 30 percent risk of heart failure is lower when compared with women who rarely ate.
The study also found that species of fish and cooking methods can affect the risk of heart failure. Fish such as salmon, tuna, snapper, and mackerel significantly reduce the risk of heart failure.
On the other hand, eating fried fish actually increase the risk of heart failure. Even one serving of fried fish per week associated with the risk of heart failure 48 percent higher. "Not all types of fish together," says researcher Donald Lloyd-Jones.
A team led by Lloyd-Jones examined data from 84,493 postmenopausal women in the Women's Health Initiative Observational Study. They divided the participants based on the frequency and type of fish consumption. The group consisted of grilled fish, canned tuna, tuna salad, tuna casserole, white fish (steamed or baked), and shellfish (not fried). Meanwhile, the group consists of fish, fried fish and fried clams.
The results showed that participants who ate more grilled fish tend to be healthier and younger than their peers who ate fried fish. They are more active and physically fit. They also tend to be more educated and less likely to smoke, have diabetes, high blood pressure, and heart disease study appears in the journal Circulation: Heart Failure May 25, 2011 edition.
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