Cooking Method Makes A Difference

By now, most Americans have heard about the benefits of Omega-3 fatty acids. The majority of health-conscious adults probably also know that cold water fish is considered among the best sources of docosahexenoic acid (DHA) and eicosapentaenoic acid (EPA) Omega-3s. Now a study presented at the American Heart Association's Scientific Sessions 2009 suggests that preparation plays a significant role in the overall benefit of fish.

The 12-year study of 82,243 men and 103,884 women represented a number of cultures and a diverse age range (45 to 75). It found that baking or boiling fish was better than frying, and that baking or boiling with low-sodium soy sauce enhanced benefits.

The Bigger Picture: The bottom line on Omega-3s? According to this research, men who consume an average of 3.3 grams of fish a day had a 23% lower risk of cardiovascular issues than someone who consumes less than a gram. If baking, boiling or frying fish isn't your thing, consider a fish oil supplement as a potent source of EPA and DHA.
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