At age 115, Henrikje van Andel-Schipper was the oldest person in the world at
the time of her death in 2005. Scientists who interviewed the Dutch woman say she remained sharp-witted and just plain witty until her last days. Her secret? When asked, van Andel-Schipper quipped, “Pickled herring.” Then again, maybe she wasn’t joking. Eating plenty of fish and shellfish can help keep your mind in top form and lower your risk of dementia, multiple studies suggest.
What’s so magical about seafood? Most scientists believe it’s the dose of omega-3 fatty acids you get with every bite of tuna or trout. Omega-3 fatty acids are powerful and versatile nutrients. Your body needs fatty acids of all different types, from various foods. One of the most important jobs for fatty acids is forming cell membranes. About 40 percent of the fatty acids in brain cell membranes are docosahexaenoic acid, or DHA, which is one of the main omega-3 fatty acids in fish oil. Experts believe that DHA is probably necessary for transmitting signals between brain cells. Another omega-3, known as eicosapentaenoic acid, or EPA, appears to be important for brain health, too.
Better performance and long-term brain health
Some research hints that enjoying regular servings of broiled salmon or baked haddock may make your brain work more efficiently. In a 2007 study, researchers at Wageningen University in the Netherlands analyzed blood samples from 807 men and women over 50 and found that those with the highest levels of omega-3 fatty acids scored 60 percent to 70 percent better on tests that measured reaction time and speed of processing complex information than people who had low omega-3 levels. Other research suggests that eating fish helps bolster your defense shield against dementia. In a 2006 study involving 899 men and women, researchers at Tufts University found that people who ate fish three times a week and had the highest levels of DHA in their blood slashed their risk of Alzheimer’s disease by 39 percent and other forms
of dementia by 47 percent.
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