Fried Fish May Explain 'Stroke Belt' Mystery

何鸿燊

Rachael Rettner

livescience.com – Thu Dec 23, 8:50 am ET

Too much fried fish may contribute to the high rate of stroke in America's "stroke belt," according to a new study.

The results showed that people living in the stroke belt - including residents of North Carolina, South Carolina, Georgia, Alabama, Mississippi, Tennessee, Arkansas and Louisiana - were about 30 percent more likely to eat two or more servings of fried fish every week than those living in the rest of the country, the researchers said.

And blacks who are known to have an increased risk of stroke regardless of where they live, were more than 3.5 times more likely to eat two or more servings of fried fish per week than whites.

Inhabitants of the stroke belt are 20 percent more likely to die from stroke than those living in the rest of the country. And those in the stroke "buckle" - an area of the stroke belt that includes the coastal plains of North Carolina, South Carolina and Georgia - are 40 percent more likely to die from stroke, said study researcher Fadi Nahab of Emory University in Atlanta.

Fried fish, Nahab said, may be contributing to these racial and geographic disparities.

Eating fish can be healthy - fish are key sources of omega-3 fatty acids, which previous studies have shown to be associated with reduced risk of heart attack and stroke. The American Heart Association recommends people consume at least two meals containing fish per week.

However, there is evidence that frying fish reduces their amount of omega-3 fatty acids, Nahab said. Frying is also associated with an increase in the food's fat and calorie content.


少吃油炸过的鱼。

随风飘飘

那就光吃清蒸鱼就好，不要油炸。其实中餐没多少是把鱼油炸的吧，洋人很喜欢油炸小鱼当小吃。

drecho

多谢分享！
看来还是易感基因在作怪o(︶︿︶)o
不管怎样，油炸的食物虽美味，却破坏营养。