Alzheimer’s; Fish Can Reduce Disease Risk

Alzheimer’s Fish – Alzheimer’s risk can be reduced by eating fish as part of your regular diet.

Researchers say there are plenty of positive healthy benefits.

One benefit is thought to come from the omega-3 fatty acids in it, although studies of the oil supplements have produced disappointing results in people who already had the disease.

This recent study involved 260 people who answered questions about their weekly fish consumption, and then had their brains scanned using magnetic resonance imaging (MRI) 10 years later.

If you eat it baked or broiled, and at least once a week, it makes the gray matter in your brain healthier by increasing the size and strength of its neurons. This is good because gray matter volume is directly linked to memory and cognitive skills. The more gray matter in your brain, the more resistance it can put up against Alzheimer’s and other such diseases.

People who ate it baked or broiled at least weekly and didn’t lose brain cells were much less likely to develop the disease or mild mental impairment, says Cyrus Raji, MD, PhD, of the University of Pittsburgh School of Medicine.

Raji presented the Alzheimer’s findings at the annual meeting of the Radiological Society of North America.