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Baked Fish Better Than Fried Fish

To gain the maximum heart health benefits of omega-3 fatty acids in fish, it is better to bake or boil it rather than to fry, salt, or dry it. Furthermore, adding low-sodium soy sauce (shoyu) or tofu can enhance the benefits. The study also found that gender and ethnicity affected the cardioprotective benefits of the fish. Experts theorize the reason to be the preparation methods, genetic susceptibility, or hormonal factors.

Though many studies have concluded that omega-3 fatty acids reduces heart disease risk, little is known on which source is most beneficial. Therefore, this study examines the source, amount, type, and frequency of dietary omega-3 consumption among gender and ethnic groups. Around 82,000 males and 104,000 females consisting of Caucasian, African-American, Japanese, Latino, and Native Hawaiian descent ages 45-75 years old with no heart disease history were studied. Intakes of different types of fish were divided between different groups. The highest group consumed 3.3 gms of omega-3 fatty acids a day and the lowest group 0.8 gms.

Results show that men who were in the highest group and ate around 3.3 gms of omega-3-gatty acids daily had a 23% lower risk of heart death compared to the lowest group. The use of low-sodium shoyu had an inverse relationship to death from heart disease for women. However, it is important to not take in high sodium foods that can raise blood pressure. Tofu intake also had a cardioprotective effect in all ethnic groups.

Source: An American Heart Association Pacific Mountain Pre-doctoral Fellowship grant funded the study. The data for this research is based on Multiethnic Cohort Study of Diet and Cancer under the NIH grant R37 CA054281


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