Fried Fish May Explain ‘Stroke Belt’ Mystery

“Pass it on: While fish are a good source of omega 3 fatty acids, frying fish may reduce levels of these nutrients. Consumption of fried fish may contribute to the increased risk of stroke in the U.S. stroke belt.”

I am posting  this story because I believe the results could have implications for those of us in and from the Caribbean. The Caribbean diet includes an abundance of fish. However, I can say anecdotally that a significant portion of this is consumption is from fried fish.

I would like to see a study such as this coming from Caribbean research. Maybe those at CERC UVI would be interested in doing a follow-up to this study.

via Fried Fish May Explain ‘Stroke Belt’ Mystery – Yahoo! News.

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