Frying fish 'reduces health benefits'

Published on Tuesday 17 November 2009 19:52

HOW fish is cooked helps to determine how healthy it is for the heart, a study suggests.

Frying is not the way forward, say experts. Baked or boiled fish is a better source of omega-3 fatty acids that have been shown to protect the heart, they argue.

Adding soy sauce or tofu to a fishy meal enhances the benefits, it is claimed.

Researchers in the US studied omega-3 consumption among more than 82,000 men and almost 104,000 women.

Men at the top end of the intake scale were 23 per cent less likely to die from heart problems than those at the bottom.

For women, omega-3 was also found to be protective, but the effect was not consistently significant. Salted and dried fish was a heart disease risk factor for women.

Adding a small amount of low-sodium soy or teriyaki sauce to fish provided an extra benefit for men, and soy was clearly protective in women. Eating tofu also helped to reduce heart disease risk in all ethnic groups.

The scientists also looked at the different ways that fish was prepared.

Lead researcher Lixin Meng, from the University of Hawaii at Manoa, said: "It appears that boiling or baking fish with low-sodium soy sauce and tofu is beneficial, while eating fried, salted or dried fish is not. In fact, these methods of preparation may contribute to your risk."

The findings were presented yesterday at the American Heart Association's Scientific Sessions in Orlando, Florida.