Consumption of baked or broiled fish is good as it cuts the risk of heart failure in older women, according to recent research.
As much as baked and broiled fish reduces risk of heart disease, fried fish can actually cause more harm than good.
During a study, researchers found that women who consumed atleast five servings of baked or broiled fish were benefitted with a 30% lower risk of heart failure, compared to those who consumed fish less than once a month.
The study also revealed that fish such as salmon, mackerel, and bluefish helped reduce risk of heart disease than white fish, cod, snapper, or sole.
The study pointed out that the risk of heart failure went up by 48% with even one serving of fried fish a week.