ST. PAUL, Minn. –People living in the "stroke belt" states eat more fried fish than people living in the rest of the country, which may contribute to the high rate of death from stroke in those states, according to a study published in the December 22, 2010, online issue of Neurology®, the medical journal of the American Academy of Neurology.
Studies have shown that the omega-3 fatty acids in fish, especially fatty fish, may reduce the risk of stroke. Research has shown that frying fish leads to the loss of the natural fatty acids.