Friday, June 1, 2012

Eating Fish May Lower Your Risk Of Getting Alzheimer's

New research seems to suggest that eating salmon, tuna or shrimp may do the brain some good. A study coordinated by Dr. Cyrus Raji of the University of Pittsburgh Medical Center's department of medicine, found that participants who regularly ate baked or broiled fish lowered their risk of developing Alzheimer's disease.

The study suggested that individuals who made a point of having fish every week cut their Alzheimer's risk by 60%.

In the study, Raji and his colleagues, took brain scans of 260 healthy elderly participants at the start of the study and then again later, tracking these changes over an average of 10 years. Compared with non-fish eaters, those eating fish at least once a week showed less brain cell loss in those areas of the brain that is responsible for regulating memory. These people also showed stronger working, or short term memory, which allowed them to perform tasks more efficiently.

People who ate fish at least once a week — most of whom consumed fish one to four times a week — were significantly less likely to develop Alzheimer’s disease or mild cognitive impairment over the five years following their brain scans, compared with those who didn’t eat fish.

The fact that fish-eaters may experience brain benefits from seafood does make sense — other studies have suggested that the omega-3 fatty acids found in some fish such as salmon can lower the risk of dementia and Alzheimer’s. These studies have concluded that it is the fish's omega 3 oils that prevent cellular inflammation - a leading cause of brain deterioration.

So if you love shrimp, tuna or salmon, try to eat at least two servings of these foods per week and your memory and brain will love you for it.


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Woman's World "Age Proof Your Brain", Stay Sharp By Eating Seafood, June 4, 2012, p.14

Time Heathland " Brain Food - Eating Fish May  Lower Your Risk Of Alzheimer's"

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