For the elderly, eating tuna or fish that's been broiled or baked appears to lower the risk of stroke, but frying the catch of the day may increase it.

Based on the results of these and prior studies, intake of fatty (oily) fish 1 to 2 times per week is likely to be beneficial for cardiovascular health. The researchers explained that people who ate a lot of tuna and fish that's been broiled or baked may get more omega-3 fatty acids, which research shows can be good for the blood vessels, blood pressure and inflammation. Improving these factors can decrease stroke risk. In contrast, fish that is fried or put into fish sandwiches is typically white fish, which is low in fish oil and, therefore, low in omega-3 fatty acids.The higher risk of stroke seen with fried fish intake may be due to the fish itself (i.e., from contaminants such as mercury), the method of preparation, or other lifestyle habits associated with fried fish intake. However, further research is needed to identify which explanation is correct.
The researchers noted that tuna, in particular, may be protective of stroke because it is moderately high in omega-3 fatty acids. Other types of oily fish, such as salmon, herring, mackerel, or anchovies, have even higher omega-3 fatty acid content.
January 2005
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