Broil your way to health

Heart failure risk reduced for women who eat baked/broiled fish, dark varieties of fish

(RxWiki News) As women age, it becomes critical to consume nutritious foods. But when it comes to some foods, such as fish, the type of fish and cooking method play a major role in how heart-healthy those meals are.

A study recently published in an American Heart Association journal concluded that postmenopausal women who frequently eat baked or broiled fish are at a lower risk of developing heart failure. Women who ate broiled or baked fish at least five times a week were able to lower their risk of heart failure by 30 percent in comparison to postmenopausal women who ate fish less than once a month.

"Eat bake or broil dark fish often."

On the other hand, it was also revealed that women who consumed a considerable amount of fried fish put their heart at a greater risk of heart failure. Eating only one serving of fried fish each week was associated with an increased heart failure risk of 48 percent.

Previous research has shown a link between fried foods with increased trans fatty acids and increased heart failure risk, however, this study did not indicate a connection.

Additionally, the kind of fish eaten was of importance. Woman who preferred dark fish such as salmon or bluefish saw a significant heart failure risk reduction over those partial to tuna or white fish such as snapper or cod.

Past research has backed the idea that the fatty acids, or omega-3, in fish may help decrease the risk of cardiovascular disease by reducing inflammation and improving blood pressure, cardiac and blood vessel function.

Results of this study were consistent with other research that suggested baking and broiling are healthier, but the added health benefits of dark fish were a surprise to researchers.

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Review Date: 
May 31, 2011