P42 Age and Education are Associated with Fried Fish Consumption in the Stroke Belt
Fish contain polyunsaturated fatty acids which are associated with decreased cardiovascular (CVD) risk. However, frying fish alters the fatty acids. Consumption of fried fish has been linked to increased risk of CVD and stroke, particularly in populations in the South's Stroke Belt. The purpose of this study was to explore characteristics associated with fried vs. non-fried fish consumption in the rural Appalachian region of the Stroke Belt.
Source: Journal of Nutrition Education and Behavior - Category: Nutrition Authors: Frances Hardin-Fanning, Cheryl Witt, Hunter Threadgill Tags: Nutrition Across the Life Cycle Source Type: research
More News: Cardiology | Cardiovascular | Education | Fish | Heart | Nutrition | Rural Health | Stroke | Study | Universities & Medical Training