Latest research shows that eating too much fried fish increases the likelihood of stroke in the elderly.
Recently, American researchers conducted a survey study on 4,775 elderly people over the age of 65. The experimental results showed that those who often eat fish and are accustomed to cooking by stewing or baking have a 30% lower chance of stroke than those who eat fish less than once a month on average. In contrast, those who like fish sandwiches or fried fish and eat them at least twice a week on average are 40% more likely to have a stroke than those who do not eat them.
The researchers found that elderly people who regularly consume stewed or baked fish can ingest a large amount of unsaturated fatty acids, which have health benefits for the human body's blood vessels and blood pressure, and can also resist certain inflammation, which is very helpful in reducing the risk of stroke. Cooking fish by frying or making it into fish sandwiches causes the fish to lose its own healthy components rich in fish oil, reduces the intake of fatty acids, and increases the possibility of stroke.