Chicago – Older people who eat baked or broiled fish at least once a week may be boosting their brain health.
In a new study, imaging scans showed that regular fish-eaters were less likely to have brain cells die off in the area of the brain responsible for short-term memory — recalling a phone number that was just heard, for example.
And people who ate baked or broiled fish at least weekly and didn't lose brain cells were much less likely to develop Alzheimer's disease or mild mental impairment, says Cyrus Raji, MD, PhD, of the University of Pittsburgh School of Medicine.
Several studies have linked a diet rich in certain fish to a reduced risk of Alzheimer's disease. This benefit is thought to come from the omega-3 fatty acids in fish, although studies of fish oil supplements have produced disappointing results in people who already have Alzheimer's.
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