Thursday, November 26, 2009

Baked or boiled fish is better than fried, salted or dried

Many studies have suggested that eating omega-3 fatty acids, mainly derived from fish, reduces the risk of heart disease; however, how fish is cooked affects the benefits of omega-3 fatty acids according to Abstract 1404/Poster 2071 presented at the American Heart Association's Scientific Sessions 2009.

Co-authors, Lixin Meng, Lynne Wilkens, and Laurence Kolonel examined the source, type, amount and frequency of dietary omega-3 ingestion among 82,243 men and 103,884 women ages 45 to 75 years old with no history of heart disease between 1993 and 1996.

The study suggests that there are greater cardio-protective benefits from baked or boiled fish than fried, salted or dried ones.

And, the researchers said, adding low-sodium soy sauce or tofu will enhance the benefits.

Of course, after savouring the delicious Teochew-steamed fish by the Sungei Aur (Bamboo River) in Port Klang, I will still reach out for my daily 2 x 1000mg omega-3 capsules.

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