Health expert tout the benefits of eating lots of fish, but the way it’s prepared may lessen its benefits. In a region of the country known as the “stroke belt,” residents eat significantly more fried fish than other parts of the country, according to a study published in the journal Neurology.
The stroke belt encompasses 11 southeastern U.S. states, including Alabama, Arkansas, Georgia, Indiana, Kentucky, Louisiana, Mississippi, North Carolina, South Carolina, Tennessee, and Virginia. These states have a 10 percent higher rate of death from strokes, health authorities determined.
Residents in the stroke belt were also 32 percent more likely to eat two or more servings of fried fish per week, which researchers believe may be linked to stroke risk, reports USA Today. They theorize that link may be due to the fact that frying the fish leaches it of its beneficial omega-3 fats. They also point to the bad fats used to fry the fish as a likely culprit.
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