Cook fish properly for maximum heart benefit
18 April 2003
Elderly people who eat fish for its cardioprotective properties may need clearer advice on how to cook it to gain the maximum benefit.
US researchers have found that while modest consumption of tuna and other grilled or baked fish is associated with a reduced risk of death from ischaemic heart disease (that is, heart disease resulting from poor oxygen supply to the heart muscle usually because of blood vessel narrowing), consumption of fried fish or fish burgers was not (Circulation 2003; 107: 1372-77).
The researchers drew their conclusions after following almost 4000 people aged 65 years or older for 9 years. Participants were free from known cardiovascular disease at the start of the study.
Last Reviewed: 17 April 2003
- 1. Medical Observer Weekly 18/4/03
