Recent study has shown that consuming baked or boiled fish is a better source of heart-healthy omega-3 fatty acids as compared to eating fried, salted or dried fish. Moreover boiling or baking fish with low-sodium soy sauce (shoyu) and tofu further increases the benefits.

Study author Lixin Meng, a doctoral candidate at the University of Hawaii at Manoa, said: "We did not directly compare boiled or baked fish versus fried fish, but one can tell from the risk ratios, boiled or baked fish is in the protective direction, but not fried fish."

Findings were based on the data collected from 82,243 men and 103,884 women in Los Angeles County and Hawaii. Study subjects, aged 45 to 75 years, were without history of heart disease. Data regarding the source, type, amount and frequency of dietary intake of omega-3 was analyzed.

The study subjects were followed for 11.9 years. During study period there were 4,516 heart-related deaths in the study group. Data analysis showed that men who ate 3.3 grams omega-3 fatty acids per day had a 23 percent lower risk of cardiac death as compared to those who consumed 0.8 grams per day. In case of women, researchers found heart health benefits for women consuming greater amounts of shoyu and tofu.