Broiling fish with benefits

Wondering what’s for dinner? A new study suggests serving up broiled or baked fish five times a week to lower chances of heart failure by 30 percent. Whereas, eating deep-fried fish, as little as once a week, increases your risk of heart failure by 48 percent.

Wondering what’s for dinner? A new study suggests serving up broiled or baked fish five times a week to lower chances of heart failure by 30 percent. Whereas, eating deep-fried fish, as little as once a week, increases your risk of heart failure by 48 percent. The US study found that the type of fish you eat also makes a difference. Better choices are salmon, mackerel, and bluefish over snapper, cod, sole, and tuna. Darker types of fish are packed with more omega-3 fatty acids and potentially other heart-healthy nutrients also.

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In the 10-year study, researchers from Feinberg School of Medicine, Northwestern University, Chicago used data from 84,493 postmenopausal women, who were involved in US-wide Women’s Health Initiative Observational Study. An earlier research found a link between omega-3 fatty acids in fish and a decrease in inflammation, and improved blood pressure. A study also suggests that frying fish bolsters trans-fatty acids in food, which can increase the risk of heart disease.