HOW YOU COOK FISH MIGH EFFECT ON YOUR RISK OF STROKE

Fish looks to be synonymous with healthy consumption. However, how you cook fish might determine how much advantage you get from its consumption, and this might be particularly true for older people.

A study conducted by Dr. Daariush Mozaffarian found that elderly people who ate more tuna and other types of fish experienced a lower risk of stroke incidence.

However, the amount of stroke occurrence varied partly according to whether or not the fish was fried or not fried. People who consumped tuna and non-fried fish 1-4 times a week lowered their risk of stroke by 27%, while those who ate tuna and non-fried fish at least 5 times per week decreased their risk of stroke by 30%.

People who ate fried fish did not seem to gain any advantage from eating fish. Their risk of stroke was verily 44 percent higher if they ate fried fish more than 1 time per week.