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Fried Fish and Heart Disease

By Henry J. Fishman, M.D.
ConsumerAffairs.com

July 30, 2005

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Broiled or baked fish can help prevent heart disease. Fired fish may not, according to an article published in the Journal of the American College of Cardiology.

Researchers asked about 4,700 people over the age of 65 about their diets and followed them for a number of years.

By the study's end about 1,000 had developed heart disease and heart failure, an illness in which the heart does not pump blood very well.

Folks who ate baked or broiled fish regularly, like tuna or salmon, had a 37 percent lower risk of trouble than folks who ate fried fish.

The more fish they ate which contained omega three fatty acids, the lower their risk unless the fish was fried.

Why is frying a no no?

Three reasons:

1. Plain white fish, the kind we usually fry is low in omega three fatty acids that prevent heart trouble.
2. Batter and tarter sauce add fat to fried fish.
3. Frying can produce unhealthy hydrogenated oils or trans fat.

While pregnant women and young children should limit fish intake due to mercury, for most of us, it's the more the merrier as long as it's baked or broiled.

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