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America's Stroke Belt Fueled by Fried Fish

Fried fish are a staple cuisine of the southeastern U.S. states -- and they could be one reason people in Alabama and across the so-called "stroke belt" states are more likely than other Americans to die of a stroke. Studies have shown that the omega-3 fats acids in fish can reduce the risk of stroke, but frying fish leads to the loss of these natural fatty acids.

Stroke belt states include Alabama, Arkansas, Georgia, Louisiana, Mississippi, North Carolina, South Carolina and Tennessee. The risk of dying from stroke is higher in these states than in other parts of the country.

According to Eurekalert:

"... [T]he study showed that people in the stroke belt were 30 percent more likely to eat two or more servings of fried fish than those in the rest of the country."

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