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Baked or Broiled Fish May Cut Heart Failure Risk
Study Shows the Way You Cook Fish Plays a Role in Reducing Heart Risk
Benefits of Fish
Participants whose diets included more baked or broiled fish tended to be healthier and younger than those who ate fried fish. They also were more physically active and fit, more educated, and less likely to smoke, have diabetes, high blood pressure, and heart disease.
In addition, their diets included more fruits and vegetables, more beneficial fatty acids, and less unhealthy saturated and trans fatty acids.
Eating fried fish was associated with lower fiber consumption, a higher calorie intake, and a higher body mass index (BMI).
"Baking or broiling fish and eating it frequently seem to be part of a dietary pattern that is very beneficial for a number of things," says Lloyd-Jones, who is an associate professor at Northwestern's Feinberg School of Medicine. "In this case, we demonstrated that it's associated with heart failure prevention. This suggests that fish is a very good source of lean protein that we ought to be increasing as a proportion of our diet and decreasing foods that contain less healthy saturated and trans fats."
The American Heart Association recommends eating at least two 3.5-ounce servings of fish, particularly fatty fish, per week.
The study is published in Circulation: Heart Failure, a journal of the American Heart Association.
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