Health experts and nutritionists have recommended fish as a part of a heart-healthy diet for years. But new research from the University of Hawaii has found that how the fish is cooked can affect the benefits individuals receive from its omega-3 fatty acids.

Researchers involved in the study say baked or broiled fish is a better option than fried, salted or dried. In addition, they said that adding low-sodium soy sauce or tofu will enhance the heart-healthy benefits.

The findings also suggest that the cardiovascular benefits vary by gender and ethnicity.

Overall, men who ate about 3.3 grams per day of omega-3 fatty acids had a 23 percent lower risk of cardiac death compared to those who ate 0.8 grams daily.

In addition, researchers say Caucasian, Japanese-American and Latino men may be more likely to get the health benefits of fish than African-American or Hawaiian men, perhaps because of how their fish is prepared or a genetic predisposition.

"Clearly, we are seeing that the higher the dietary omega-3 intake, the lower the risk of dying from heart disease among men," said lead researcher Dr. Lixin Meng.

Women, on the other hand, were found to improve heart health when getting omega-3s from plant sources such as soy rather than fish sources.

Previous studies have suggested that eating omega-3 fatty acids reduces the risk of heart disease. However, little is known about which source of omega-3s is most beneficial.

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