Intake of fried fish and chips even once a week elevates heart failure risk, when compared to baked or grilled fish which reduces the changes by 30 percent.
Researchers have claimed that frying fish not only nullifies the beneficial effects, but also reverses them and increases the risk of heart failure by almost 50 pc.
They analysed the eating habits of 84,493 women aged 50 to 79 over a period of eight years. The results showed that those who consumed five or more portions of baked or boiled fish in a week were found to reduce their heart attack risk by 30 pc.
On the other hand, those who ate even a single helping of fried fish increased their chances of heart failure by as much as 48 pc. The women were also more likely to be overweight and to consume more calories.
The researchers concluded that people who had baked or grilled fish regularly, were more active, fit and less likely to smoke. Additionally, their diets contained more fruit and vegetables.
"This study acts as a good reminder that we need to pay attention to how we cook our meals," the Daily Express quoted Victoria Taylor, senior heart health dietitian at the British Heart Foundation as saying.
"Using healthier methods, such as baking, grilling or steaming instead of frying, will help us look after our hearts in the long term," She added.