11:40 am - Sunday February 24, 2019

New Study: Reduce Risk of Alzheimer’s disease by Eating Fish


According to a study presented annual meeting of the Radiological Society of North Alzheimer's Disease can be reduce by consuming fish in dietAmerica (RSNA), people who eat broiled or baked fish on a weekly basis may be improving their brain health & reducing their risk of developing mild cognitive impairment (MCI) and Alzheimer’s disease.

Alzheimer’s disease is a progressive brain disease that slowly destroys memory, cognitive skills & is incurable. People with MCI often go on to develop Alzheimer’s symptoms.

Alzheimer’s patients are known for withdrawing from friends, colleagues, spouse, or even from family members due to Alzheimer’s symptoms.

For the study, two hundred and sixty cognitively normal individuals were selected from the Cardiovascular Health Study.

Using the National Cancer Institute Food Frequency Questionnaire, information on fish consumption was gathered. There were one hundred sixty three patients who consumed fish on a weekly basis, and the majority ate fish one to four times per week. Each of the Alzheimer’s patients underwent 3-D volumetric MRI of the brain.

A brain mapping technique that measures gray matter volume, Voxel-based morphometry, was used to model the relationship between weekly fish consumption at baseline and brain structure ten years later.

The data were then analyzed to determine if gray matter volume preservation associated with fish consumption reduced risk for Alzheimer’s disease. The study controlled for age, gender, education, race, obesity, physical activity, and the presence or absence of apolipoprotein E4 (ApoE4), a gene that increases the risk of developing Alzheimer’s.

The findings showed that consumption of baked or broiled fish on a weekly basis was positively associated with gray matter volumes in several areas of the brain.

Dr. Cyrus R said, “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.”

Dr. Raji said “Working memory, which allows people to focus on tasks and commit information to short-term memory, is one of the most important cognitive domains. Working memory is destroyed by Alzheimer’s disease. We found higher levels of working memory in people who ate baked or broiled fish on a weekly basis, even when accounting for other factors, such as education, age, gender and physical activity.”

On the other hand, eating fried fish was not shown to increase brain volume or protect against cognitive decline.

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