Research shows the risk of developing heart failure for older women is reduced for those who prefer their fish baked or broiled, not fried.

The study, reported in the American Heart Association Journal Circulation: Heart Failure, looked at self-reported dietary responses from 84,493 postmenopausal women. Those who baked or broiled fish (five or more servings per week) had a 30 percent lower risk of developing heart failure compared to those who only ate one serving or less of fish per month.

However, if the fish was fried, the benefits evaporated. In fact, eating just one serving of fried fish per week was associated with a 48 percent higher heart failure risk.

Two groups were defined as baked/broiled fish or fried fish eaters. The baked/broiled fish group consisted of canned tuna, tuna salad, tuna casserole, white fish (broiled or baked), dark fish (broiled or baked), and shellfish (not fried). The fried fish group consisted of fried fish, fish sandwich, and fried shellfish.

The study also found that dark fish (salmon, mackerel, and bluefish) were associated with a significantly greater risk reduction than either tuna or white fish (sole, snapper, and cod).

So enjoy your fish baked or broiled, not fried. The health benefits of this flavorful food do not cancel out the detrimental effect that fried food has on your heart.