A new study that was based on the impact of race and geography in stroke incidence has concluded that what matters is the way people cook fish that derives health benefits.

The study was led by Dr. Fadi Nahab of Emory University. It focused more on “Stroke Belt’’ in the southeastern United States, including North Carolina, South Carolina, Georgia, Alabama, Mississippi, Tennessee, Arkansas and Louisiana, where the cases of strokes are higher in comparison to the rest of the nation. Also, whites have fewer strokes than African-Americans.

The findings of the study are based on a telephonic survey in which more than 21,000 people were interviewed. It was found that the weekly consumption of fish was more in African-Americans than whites. They were also 3 1/2 times more likely to take at least two portions of fried fish per week in comparison to whites. There was 30% high tendency of fried fish consumption in the Stroke Belt that the remaining country.

As per researchers, consumption of fried fish could have less health benefits. Firstly, mostly lean fish are fried than those enriched in omega-3 and secondly, after frying fish, the level of natural omega-3s decreases.

Fadi Nahab, study’s author said, “Differences in dietary fish consumption, specifically in cooking methods, may be contributing to higher rates of stroke in the stroke belt and also among African Americans”.