Frying 'reduces health benefits of fish'

People who hope to boost their health by eating fish on a regular basis should avoid frying their food, a study has shown.

US researchers found that postmenopausal women who ate one portion of fried fish each week had an almost 50 per cent increase in their risk of heart failure.

In contrast, those who consumed five servings of baked or grilled fish per week enjoyed a 30 per cent reduction in their risk of heart failure.

Victoria Taylor, senior heart health dietician at the British Heart Foundation, said that people need to 'pay attention to how we cook our meals'.

She explained: 'As well as the fat, salt and sugars that are already in our foods, we need to take care with the amounts we add during cooking.'

Ms Taylor added that baking, grilling or steaming food is better for heart health in the long term than frying.

NHS experts say that people should aim to consume at least two portions of fish each week, including at least one serving of oily fish such as salmon, mackerel, fresh tuna or sardines.