Short Takes - 2005-01-27

January 27, 2005
Eating fish that is baked or broiled may be healthy, but fried fish isn't. Harvard researchers studied 4,700 older people and found that those who ate broiled or baked fish one to two times a month had a 14% reduced risk of stroke and those who ate it five or more times a week had a 32% lower risk. But eating fried fish or fish sandwiches was associated with a 37% higher risk of all types of stroke and a 44% higher risk of ischemic stroke, the kind that occurs when a clot blocks an artery. The study appeared in the Archives of Internal Medicine.