Frequency of eating fried fish has triggered a pandemic of stroke in the southern United States, among others in Alabama, Arkansas, Georgia, Louisiana, Mississippi, North Carolina, South Carolina and Tennessee.
In the region, the risk of death from stroke are higher than in other parts of the country.In Alabama, stroke death rate 125 per 100,000 people. And the leading cause of stroke in this region is the excessive consumption of fried fish.
Research has shown that omega-3 fatty acids in fish, especially fatty fish, may reduce the risk of stroke. But in a press release the American Academy of Neurology (AAN) mentioned that other studies showed that fried fish causing the loss of natural fatty acids, so that it can trigger a stroke.
The new research was conducted by REGARDS (Reasons for Geographic And Racial Differences in Stroke), led by George Howard, Dr. PH, of the University of Alabama at Birmingham.
In that study, REGARDS studied 21,675 people over the age of 45 years between January 2003 to October 2007, and continued to follow participants and monitor their health.
The result, 1 in 4 participants who consumed two or more non-fried fish per week, had 17 percent lower risk of stroke than participants who did not eat fish at all.
While the participants who ate fish two or more servings of fried fish, fried have a stroke risk 30 percent higher than participants who did not eat fish.
“Differences in portions and fish processing can be one possible reason for the racial and geographic differences in stroke incidence and mortality,” said Fadi Nahab, MD, of Emory University, in a release issued by NAA, reported by Medindia on Sunday (26/12 / 2010).
Research supported by the National Institute of Neurological Disorders and Stroke, National Institutes of Health and the Department of Health and Human Services has been published in medical journals online AAN Neurology on December 22, 2010.
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