A study presented at last months Radiological Society of North America’s annual conference suggests that that eating baked or broiled fish weekly can reduce the risk of developing mild cognitive impairment and Alzheimer’s disease.
The study, done by University of Pittsburgh Medical Centre
A study presented at last months Radiological Society of North America’s annual conference suggests that that eating baked or broiled fish weekly can reduce the risk of developing mild cognitive impairment and Alzheimer’s disease.
The study, done by University of Pittsburgh Medical Centre researchers, included MRI imaging of the brain’s grey matter volume over a 10 year period. The study established a direct relationship between fish consumption, brain structure, and the risk of Alzheimer’s disease.
Grey matter volume is crucial to brain health; when it increases, brain health is maintained. Decreases in grey-matter volume indicate that brain cells are shrinking.
Scientists think that the omega-2 fatty acids in the fish are benefitting the brain. Baked or broiled fish deliver more omega-3’s to the brain than does fried fish. Sadly, fish & chips aren’t the way to improve brain health!
The scientists found that having fish as little as once per week can increase brain grey-matter volume. The main message of the study is that the more baked or broiled fish you eat, the more grey-matter volume you will have as you age. Having more grey-matter in the future, will lessen your risk for Alzheimer’s.
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