Eating fish reduces your risk of developing cognitive decline, says study
Published 30 November 2011
Researchers in Chicago have found that people who eat baked or grilled fish on a weekly basis may be at a reduced risk of developing cognitive decline.
The study, which looked at 260 people without dementia over 10 years, will be presented at the annual meeting of the Radiological Society of North America today (Wednesday 30 November).
MRI scans showed that those who ate fish at least once a week saw less deterioration of brain cells in areas associated with Alzheimer's disease, such as the hippocampus. The study showed that eating fried fish did not protect against cognitive decline.
Alzheimer's Society comment:
'This moderately sized study adds weight to existing evidence suggesting that eating fish reduces your risk of developing cognitive decline. However, this research did not account for lifestyle factors such as other foods or exercise which could also have had an effect. The best way to lessen your chance of developing dementia is to eat a healthy diet including fruit and vegetables along with taking regular exercise and giving up smoking.'
Dr Anne Corbett
Research Manager
Alzheimer's Society
Research Reference: Cyrus Raji, 'Regular Fish Consumption Is Associated with Larger Gray Matter Volumes and Reduced Risk for Cognitive Decline in the Cardiovascular Health Study', presented at the Radiological Society of North America annual meeting.
