Fish consumption and the risk of Alzheimer’s disease

Researchers from Rush-Presbyterian St. Luke's Medical Center, have published research suggesting that weekly consumption of fish may reduce the risk of developing Alzheimer disease later in life.  According to the article, brain cell membranes contain n-3 polyunsaturated fatty acids.

Nerve cell function in general is improved with omega-3 fatty acids in the diet. Several studies have linked the regular eating of fish, seafood and nuts as part of a varied diet to a lower risk of all types of dementia, whether caused by vascular disease or Alzheimer's disease.

It is a concern that present day catches of larger fish often contain a relatively high concentration of toxins and heavy metals.

A life-long diet rich in fruit and vegetables and with as many different sources of protein as possible including fish and seafood reduces the chance of developing a number of debilitating conditions in later life - including Alzheimer's disease.

Further information is available from Archives of Neurology website.