Eating Fish Weekly May Help Resist Alzheimer’s

While nutritionists have long recommended a regular intake of omega-3 fatty acids to preserve brain health, no studies have shown a direct link between fish consumption and changes in brain structure that may protect the organ from Alzheimer's disease. That is, until now, say researchers.

A team of scientists at the University of Pittsburgh Medical Center and School of Medicine conducted a trial to determine whether people who eat baked or broiled fish on a regular basis are protected from developing Alzheimer's disease.

They found that a weekly consumption of the healthful seafood resulted in a greater volume of gray matter in the brain. This structure is a good indicator of overall brain health, as a decrease in gray matter signals a shrinking of neurological cells.

"Consuming baked or broiled fish promotes stronger neurons in the brain's gray matter by making them larger and healthier," said researcher Cyrus Raji, M.D., Ph.D. "This simple lifestyle choice increases the brain's resistance to Alzheimer's disease and lowers risk for the disorder."

Moreover, volunteers who ate baked or broiled fish once per week were shown to have stronger cognition when compared to counterparts who did not consume the seafood regularly.
 

Easy Health Options Staff

By Easy Health Options Staff

Submitted by the staff at Easy Health Options®.

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