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Saturday, February 18, 2012
Fish and Alzheimer's Risk5.1 million people in the US have Alzheimer's disease. Eating fish once a week is good for brain health, as well
as lowering your risk of developing Alzheimer's disease and Mild Cognitive Impairment. This is the first study to establish
a direct relationship between fish consumption, brain structure and Alzheimer's risk. Consuming baked or broiled fish promotes
stronger neurons in the brain's gray matter by making them larger and healthier. This simple lifestyle choice increases the
brain's resistance to Alzheimer's disease and lowers risk for the disorder. Eating dried or fried fish does not seem to help
preserve brain volume or lower Alzheimer's risk.
University of Pittsburgh School of Medicine, Dec
2011
12:30 pm est
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