We know fish is a heart healthy food and that the omega-3 fatty acids in many types of fish seem to offer some protection against stroke. But new research shows it depends on how it's cooked.
A study of nearly 5,000 adults finds those who ate fish baked or broiled at least once a week were nearly 30% less likely to have a stroke than those who didn't eat fish at all.
But if you fry it, you can forget it. Researchers found those who had fried fish, even once a week, instead had a 40% higher risk of stroke.