London: According to a new Baked fish study, baked or boiled fish is a better source of heart-healthy omega-3 fatty acids than fried, salted or dried fish. Adding low-sodium soy sauce or tofu to boiled or baked fish will further enhance the benefits.
“It appears that boiling or baking fish with low-sodium soy sauce (shoyu) and tofu is beneficial, while eating fried, salted or dried fish is not. In fact, these methods of preparation may contribute to your risk. We did not directly compare boiled or baked fish vs. fried fish, but one can tell from the (risk) ratios, boiled or baked fish is in the protective direction but not fried fish,” said Dr. Lixin Meng at the University of Hawaii, lead researcher of the study.
The benefits leading to a healthy heart also varies by gender and ethnicity — perhaps because of the preparation methods, genetic susceptibility or hormonal factors.
“Clearly, we are seeing that the higher the dietary omega-3 intake, the lower the risk of dying from heart disease among men,” Meng said.
Salted and dried fish was a risk factor in women.
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