A new research, published in the Journal of Internal Medicine, finds that consuming more fish and long-chain omega-3s reduces total mortality. However, scientists insist that not all cooking methods are good for that matter.
For the study, a team of researchers performed an analysis of data from NIH-AARP Diet and Health study, which included information on the dietary habits and health of 240,729 men and 180,580 women followed for 16 years.
The authors conclude: “Consumption of fish and [omega-3s] was robustly associated with lower mortality from major causes. Our findings support current guidelines for fish consumption while advice on non-frying preparation methods is needed.”