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Becker said that the study shows that people who ate a diet that included baked or broiled, but not fried, fish have larger brain volumes in regions associated with memory and cognition, though they did'nt find a relationship between omega-3 levels and these brain changes, it led them to conclude that they were tapping into a more general set of lifestyle factors that were affecting brain health of which diet is just one part.
The participants answered questions about their eating habits and while examining their bran scanning reports, scientists took it into consideration the fact that baked or broiled fish has higher levels of omega-3s than fried fish because the fatty acids get destroyed through the high heat frying demands.
Subjects responded to a picture-sort food frequency questionnaire at baseline to assess usual intake of fried fish/fish burger, tuna fish/salad/casserole, and other broiled or baked fish.
The outbreak since last September of three cases of the brain-wasting disease, formally known as bovine spongiform encephalopathy (BSE), has dealt a blow to the operators of broiled beef restaurants by scaring many consumers away from beef dishes.
However, orders for fried shellfish declined 8% last year, and orders for broiled, baked and grilled shellfish rose 6%, which is similar to the 7% gain for broiled and steamed shellfish in 1999.
Eat more of these: baked potato, salad with low-fat dressing, roast beef sandwich or lean ground beef, roast chicken, taco, chili, broiled seafood platter, soft-service cone, frozen yogurt, fruit juice-low, milk.
Carve up the bird and serve with Broiled Roma Tomatoes.
Washington, May 25 (ANI): A recent study has shown that postmenopausal women who ate more baked or broiled fish were at a lower risk of developing a heart failure compared to those who ate more fried fish.
Scientists report that some seemingly healthful foods, such as broiled chicken and baked fish, expose the diner to high concentrations of compounds that may damage the cardiovascular system--for example, by binding to blood vessel walls and making them less elastic.
What's an easy way to reduce the amount of potentially cancer-causing heterocyclic amines (HCAs) that form when chicken is broiled or grilled?