Effects Of Cooking

Positive Effects
Effects Of Cooking

Studies show that only broiled or baked fish lowered the incidence of atrial fibrillation, the most common irregular heartbeat among the elderly, which can lead to heart attack and stroke.  In a study of nearly 5,000 men and women over 65 who were followed for 12 years, it was found that those who had five or more servings per week of tuna fish (fresh or canned) or other fish that was broiled or baked had a 31 percent lower risk of atrial fibrillation than those who ate fish less than once a month, but that eating fried fish or fish burgers didnít lower their risk.

So it appears that consumption of fried fish and fish burgers does not raise their Omega-3 fatty acid levels.  The researchers were not sure, however, if the fatty acids were destroyed by frying or if the lower Omega-3 levels were due to the fried fish and fish burgers being cod and pollock, which are lean fish and have fewer Omega-3 fatty acids to begin with.


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