However, research by scientists from Emory University (USA) pointed out the link between love for fried fish and an increased risk of stroke. Experts analyzed data from a survey with 21 675 people aged (on average) 65 years. People answered questions about their diet, including questions from the use of shellfish, tuna, fried and not fried fish. Then the survey participants were monitored.
Correlating the results of the questionnaires with the history of volunteers, experts stated that the likelihood of stroke was highest among those study participants who, of all seafood, ate mostly fried fish.
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According to scientists, although the high content of omega-3 fatty acids in fish reduces the risk of stroke, cooking fish leads to the loss of such valuable natural fatty acids. The experts concluded that eating fried fish two or more times a week does not benefit the heart, but, on the contrary, is associated with an increased risk of stroke, as well as early death from heart disease.