Regularly eating fried fish increases the risk of stroke

A stroke or stroke is a disease that occurs when the blood supply to a part of the brain that is suddenly stopped causes neurological symptoms to last more than 24 hours.

Illustration. (Internet)

According to statistics from the US Centers for Disease Control, stroke causes about 130,000 Americans to die each year.

Research by Emory University researchers in the US shows that although eating fish may help lower the risk of stroke, frequent eating fried fish increases the risk of stroke.

According to scientists, unsaturated fatty acids found in fatty fish such as salmon, sardines, tuna . are beneficial for lowering the risk of stroke, but when frying up acids This natural fat is converted into Transfat fat. Fat Transfat is a harmful substance.

According to statistics from nutrition experts and common diseases of Harvard University, the United States has about 100,000 deaths every year because of Transfat fat.