Baked Fish and Broiled Fish Protect Your Heart

FYI Health Tip

Women who eat baked or broiled fish regularly have a lower incidence of diabetes, heart disease, high blood pressure and

The consumption of fish and fish oils has been shown to protect against cardiovascular disease, one of the top causes of death in the United States. A recent large-scale study chose to look at the effect of regular fish consumption on postmenopausal women, a group at increased risk of heart disease. Higher intake of broiled and baked fish was associated with lower risk of heart failure, while increased intake of fried fish was associated with higher risk. In fact, women who ate fried fish, even one serving a week, had an alarming 48 percent higher risk of heart failure.

Health Poll

Loading ...

A new study analyzed the fish intake of 84,493 women aged 50-79 of diverse ethnicities and backgrounds. Thee participant took part in a questionnaire about their eating habits which was used to determine how frequently they ate baked/broiled fish, fried fish and omega-3 fatty acids.

The women consuming high amounts of baked or broiled fish had a lower incidence of diabetes, heart disease, high blood pressure and obesity. It’s also worth noting that, when compared to those eating higher amounts of fried fish, they were more likely to exercise regularly, eat more fruits and vegetables and consume an overall healthier diet. Women who ate the most baked/broiled fish (five or more servings a week) had a 30 percent lower risk of heart failure compared to women who rarely consumed it (less than one serving a month).

While previous studies have linked heart health with the consumption of omega-3 fatty acids, their relationship to heart failure risk in this study was unclear. The intake of omega-3s showed no reduced or increased risk of cardiovascular disease.

As postmenopausal women are at a higher risk of developing and dying from cardiovascular disease than other groups, opting for broiled or baked fish over fried as often as possible as part of a healthy, balanced diet seems like the way to go. While indulging in greasy fish and chips once in a while won’t hurt you, opt for broiled and baked fish most of the time and your heart will thank you.

The supporting research

Broiled or Baked Fish: A Heart-Friendly Meal

Summary
Although regular consumption of fish and fish oils is beneficial to the heart, their effect on the health of postmenopausal women is not yet clear. Taking a step in this direction, a large-scale study was recently conducted to assess the association between the risk of heart failure and fish consumption in postmenopausal women. The study involved 84,493 women at the menopausal age of 50-79 years, whose fish intakes were correlated with incidence of heart failure. It was found that regular intake of baked or broiled fish reduced the risk of heart failure in these women, while consumption of fried fish subjected them to a greater risk of heart failure.

Introduction
More than five million citizens of the United States suffer heart failure and at least one in five is at a potential risk of being affected by heart failure during their lifetime. It is also known that among older women who are in menopause, those belonging to ethnic or racial minorities are at a higher risk of heart failure. It is speculated that changes in diet and supplementation with nutrients may help in prevention of heart failure, but there are no concrete studies to substantiate this belief. Studies have shown that fish oils containing omega 3 fatty acids, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), found in baked and broiled fish, are beneficial to the heart. This study attempted to look at the benefits of these oils in terms of reduction of incidence of heart failure in post-menopausal women.

Methodology

Read the entire report