Fish Once-a-Week May Protect Against Alzheimer's, Study Suggests
the MPR take:
It may only take eating one portion of baked or broiled fish once a week to gain protective benefits against cognitive decline, including Alzheimer’s disease. The American Journal of Preventive Medicine recently published a study evaluating whether dietary fish consumption was related to brain structural integrity among 260 elderly individuals with normal cognition. Fish consumption data and brain structural MRI were compared with covariates of age, gender, race, education, white matter lesions, MRI-identified infarcts, waist–hip ratio, and physical activity levels. Omega-3 fatty acid estimates and volumetric changes were also analyzed. In the results, weekly consumption of baked or broiled fish was positively associated with gray matter volumes in the hippocampus, precuneus, posterior cingulate, and orbital frontal cortex; this association remained even after adjusting for covariates and including omega-3 fatty acid estimates. The authors add that those who ate fish once a week had a 14% larger hippocampus and a 4% larger orbital frontal cortex than those who did not, which has implications for reducing Alzheimer’s risk. The benefits were seen with consumption of all types of fish, except for fish that had been fried.
Thicker, stronger, and more resilient. Have you ever considered undergoing brain-thickening surgery, only to find that such a thing does not exist. Well, consider fish. Cyrus Raji, a resident radiologist at UCLA, appreciates value far beyond the cosmetics of a thick cerebral cortex. He's the ...
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