WisconsinAquaculture.com - Study: Eating Fish Cuts Risk of Alzheimer's
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Study: Eating Fish Cuts Risk of Alzheimer's

Thursday, December 1, 2011 Science Health

by Larkin Page-Jacobs November 30, 2011

 

In 1989, a group of elderly individuals agreed to have their diets assessed. Their consumption of baked or broiled fish was tracked on a weekly basis for a year, and ten years later they underwent brain MRIs. Those scans revealed that the amount of grey matter in the brain had increased. Years later, scientists looked at the development of Alzheimer’s in the subjects’ brains. University of Pittsburgh researcher Dr. Cyrus Raji says that results were extracted from 15 years’ worth of data.

In 1989, a group of elderly individuals agreed to have their diets assessed. Their consumption of baked or broiled fish was tracked on a weekly basis for a year, and ten years later they underwent brain MRIs. Those scans revealed that the amount of grey matter in the brain had increased. Years later, scientists looked at the development of Alzheimer’s in the subjects’ brains. University of Pittsburgh researcher Dr. Cyrus Raji says that results were extracted from 15 years’ worth of data.

“Consuming baked or broiled fish can increase grey matter volume ten years later in areas of the brain — such as the hippocampus — that are important for memory and learning. And it is this increased brain volume that can reduce the risk for Alzheimer’s and mild cognitive impairment five years later,” said Raji.

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