Heart Failure Risk Lower in Women Who Often Eat Baked/Broiled Fish

The risk of developing heart failure was lower for postmenopausal women who frequently ate baked or broiled fish, but higher for those who ate more fried fish, in a study reported in Circulation: Heart Failure, an American Heart Association journal.

Study Highlights:

  • The risk of developing heart failure was lower for postmenopausal women who frequently ate baked or broiled fish, but higher for those who ate more fried fish.
  • Dark fish such as salmon was healthier for the heart than tuna or white fish such as sole.
  • Eating fried fish one or more times per week was associated with a 48 percent higher risk of heart failure in postmenopausal women compared to those who ate it infrequently.

In a large-scale analysis, women who ate the most baked/broiled fish (five or more servings/week) had a 30 percent lower risk of heart failure compared to women who seldom ate it (less than one serving/month).

Previous research has found that fatty acids (omega-3) in fish — EPA, DHA and ALA — may lower risk of cardiovascular disease by decreasing inflammation, resisting oxidative stress and improving blood pressure, cardiac and blood vessel function.

This study showed that they type of fish and cooking method may affect heart failure risk. The researchers found that dark fish (salmon, mackerel and bluefish) were associated with a significantly greater risk reduction than either tuna or white fish (sole, snapper and cod).

In a similar analysis, eating fried fish was associated with increased heart failure risk. Even one serving a week was associated with a 48 percent higher heart failure risk.

“Not all fish are equal, and how you prepare it really matters,” said Donald Lloyd-Jones, M.D., Sc.M., senior author of the study. “When you fry fish, you not only lose a lot of the benefits, you likely add some things related to the cooking process that are harmful.”

Other research has shown that frying increases the trans fatty acid (TFA) content of foods, which is associated with increasing risk for heart disease. In this study, however, the researchers did not find an association between TFA and heart failure risk.

Read more ….

A Simple Chinese Chicken Stir-fry Recipe from My Clippings

Ingredients

1 chicken whole leg
8 fresh shiitake mushroom
1 tsp minced garlic
1 tsp chopped ginger
2 stalks scallion

Sauce

4 tbsp superior broth
dash of sesame oil
1/3 tsp sugar
1 tsp cornstarch

Method

  1. Remove bone of chicken leg, pat dry. Cut into slices. Marinate with salt, pepper and cornstarch. Blanch in oil and drain.
  2. Clean and slice mushroom. Drain.
  3. Sauté garlic and ginger. Add mushroom. Return chicken slices and sprinkle with wine. Stir in sauce mixture. Cook on low heat for a while and thicken sauce with cornstarch solution.
  4. Add scallion sections. Serve hot.

Source: Hong Kong magazine