A new study has stated that fatal strokes can be higher if you consume fried fish as eating fried fish is more common in "stroke belt" states than other states.

Studies have shown that a reduction in the risk of stroke is associated with the omega-3 fatty acids in fish, especially fatty fish. The process of frying fish causes a loss of these beneficial fatty acids, research indicated.

States like Tennessee, Arkansas, South Carolina, Georgia, North Carolina, Louisiana, Mississippi and Alabama are the stroke belt states. There are more chances of having a stroke among people who live in the stroke belt states and as compared to people staying in other states, these people have more chances of dying from a stroke.

The coastal plain region of North Carolina, South Carolina, and Georgia are identified by researchers as the stroke buckle. Researchers have stated that as compared to people in the stroke belt, those staying in stroke buckle have higher chances of having fatal strokes.

People living in the stroke belt are less likely to have an adequate intake of non-fried fish.

It also found that as compared to Whites, every week African-Americans are more likely to eat two or more servings of fried fish.

Fadi Nahab, MD, of Emory University in Atlanta and lead author of the study said, "These differences in fish consumption may be one of the potential reasons for the racial and geographic differences in stroke incidence and mortality."