Fish reduces Alzheimer's disease risk: Study

Consumption of grilled or baked fish at least once a week can preserve the brain structure of seniors and reduce the risk of developing Alzheimer’s disease by three to five times, according to the results of a recent US study.

The study, conducted by the University of Pittsburgh School of Medicine in Pennsylvania, asked 260 volunteers with an average age of 76, about the frequency of their fish consumption. Ten years later, brain scans were carried out on those being researched. Those who regularly ate fish were found to have better preservation of parts of the brain related to memory. An additional five years later, 31% of those who did not regularly consume fish contracted mild cognitive impairment or Alzheimer’s disease. Of those who ate fish at least once a week, between three and eight per cent contracted the aforementioned medical conditions.

According to The Daily Telegraph, consumption of grilled or baked fish increases the intake of Omega 3 fatty acids, providing a greater amount of blood flow to the brain; therefore prompting a reduction in inflammation and internal gathering of plaque encountered in the lead-up to Alzheimer’s disease. Fried fish does not reduce the risk of contracting Alzheimer’s disease due to the low amount of Omega 3 it contains.