“When you deep fry foods you get oxidized fats, and those are definitely not good for you,” nutritionist Dr. Douglas Husbands told AOL Health. “People probably make the mistake of saying, ‘Oh it’s fish,’ but then they fry it and they’re losing a lot of the benefits.”
The research also concluded that African-Americans eat more fried fish than Caucasians, and they, too, are more likely to die from a stroke.
“These differences in fish consumption may be one of the potential reasons for the racial and geographic differences in stroke incidence and mortality,” study author Fadi Nahab of Emory University in Atlanta, a member of the American Academy of Neurology, said in a statement.
The research relied on 21,675 participants in a larger stroke study with an average age of 65. About 21 percent were from the so-called “stroke buckle,” or the coastal plains of North Carolina, South Carolina and Georgia, where the mortality rates are the highest. Thirty-four percent were from the rest of the stroke belt, and 44 percent were from the other 40 states in the continental U.S.