Fried Fish Linked To Higher Stroke Rates In Tennessee, U.S. South

Researchers believe the higher rates of fatal strokes in the South, including the state of Tennessee, are due to a heavy consumption of fried fish.The omega-three fatty acids in fish have been linked to a lower risk of stroke, but frying fish reduces the health benefits of those fatty acids. Scientists say those who live in the so-called “stroke belt” are more likely to suffer a stroke and die from it than people in other states across the country.
Along with the Volunteer State, the stroke belt includes North and South Carolina, Georgia, Alabama, Mississippi, Arkansas and Louisiana.