Fish type, cooking method affect eaters' health

05/3/2005 | USA Today

Scientists at a meeting of the American Heart Association released a study Monday saying the types of fish that are typically fried generally offer few or no health benefits.  They compared items such as fish sticks and other fried fish to salmon and tuna. The salmon and tuna contain higher amounts of omega-3 fatty acids, which are thought to increase "good" cholesterol and lower unhealthy triglycerides, and are more often baked or broiled.

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