Consumption of fried fish may be linked to strokes, a new study suggests.

Consumption of fried fish may be linked to strokes, a new study suggests.

Research, published in journal Neurology, found that people living in the 'stroke belt' in the US, tended to eat more fried fish and less non-fried fish than those in the rest of the country.

In addition, African Americans were found to consume a higher level of fried fish than Caucasians.

The research was part of government-funded study, Reasons for Geographic and Racial Differences in Stroke (REGARDS), and looked at 21,675 participants, 21 per cent of whom were from the 'stroke buckle' - a part of the 'belt' where stroke rates are even higher.

USA today reports study author Fadi Nahab, of Emory University Hospital in Atlanta said: "Differences in dietary fish consumption, specifically in cooking methods, may be contributing to higher rates of stroke in the stroke belt and also among African Americans."

States in the stroke belt include Alabama, North Carolina, South Carolina, Mississippi, Tennessee, Arkansas and Louisiana.

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