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Fried fish may increase stroke risk

Category: Heart Health and Cholesterol

Individuals who have received unhealthy cholesterol test results may want to avoid eating fried fish. A new study has found that the food may dramatically increase the risk of stroke.

For years, researchers have noted that people living in the "Stroke Belt" of the U.S. are about 10 times more likely to have a stroke. The Stroke Belt includes the states North Carolina, South Carolina, Tennessee, Georgia, Alabama, Mississippi, Louisiana, and Arkansas.

While the reason for the increased risk among residents of these states has been unclear, researchers from Emory University have proposed that increased consumption of fried fish may be to blame. Fried foods increase cholesterol levels, which can clog arteries and reduce blood flow. This may lead to stroke.

After surveying more than 21,000 individuals from across the country, researchers found that residents of these states are 30 percent more likely to eat two or more servings of fried fish each week.

While most fish has high levels of omega-3 fatty acids, which have been shown to lower cholesterol levels, frying the food reduces the amount of these fats and replaces them with artery-clogging saturated fats.

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