Recent research shows that consuming excessive fried fish increases the risk of stroke, especially for the elderly. Therefore, older adults should pay special attention to their dietary habits.
In a recent study, researchers surveyed 5,231 individuals aged 65 and above. These participants were divided into two groups, with one group having a common characteristic of consuming tuna or other types of fish, while the other group did not have this preference.
The entire study lasted for over a decade.
The results showed that older adults who regularly consumed fish and cooked it by stewing or grilling had a 30% lower risk of stroke compared to those who consumed fish less than once a month on average. On the other hand, those who enjoyed fish sandwiches or other forms of fried fish and consumed fish at least twice a week had a 40% higher risk of stroke compared to those who did not consume fish.
Through analysis, researchers found that older adults who frequently consumed stewed or grilled fish ingested a significant amount of a particular type of fatty acid. This fatty acid has beneficial effects on blood vessels, blood pressure, and can also provide some protection against inflammation, thus reducing the risk of stroke. Conversely, frying fish or making fish sandwiches with oil causes the fish to lose its beneficial components, such as fish oil, and reduces the intake of fatty acids, leading to an increased risk of stroke.
The researchers also noted that the impact of consuming fried fish on the risk of stroke for older adults needs to consider other factors, such as whether the fish itself is heavily contaminated, the methods of cooking preparation, and personal lifestyle and dietary habits.
