Studies suggest that the method of preparation of fish may lower or increase the rates of coronary heart disease (CHD) mortality and these methods of preparation vary by ethnicity. Individuals who consume adequate amounts of baked or boiled fish have lower rates of CHD mortality. Among men there was a 23% lower CHD mortality rate for those who consumed a median of 3.3g of dietary omega-3 fatty acids per day than those who consumed a median of 0.8g per day. Those who consumed deep-fried, salted, or dried fish have higher rates of CHD mortality. Among both men and women, those who consumed more than 6.2 g of deep-fried fish per day had a 12% increase in CHD mortality. Japanese men ate the most fried fish, but this fish was stir-fried, and has less of a risk compared to deep frying. Native Hawaiians also ate a great amount of fried fish, but had the highest amount of salted and dried fish, followed by African Americans.