Dec 3 2011

Eating fish reduces risk of Alzheimer’s five-fold

'Chef's special Sashimi' photo (c) 2009, Geoff Peters - license:

Kounteya Sinha, TNN

CHICAGO: India’s fish eating population has something to cheer about.

A new research presented at Radiological Society of North America (RSNA) Congress says that consuming baked or broiled fish reduces the risk for five-year decline to mild cognitive impairment or Alzheimer’s disease by almost five-fold. The results showed that people who consumed baked or broiled fish at least once a week had better preservation of grey matter volume on MRI in brain areas at risk for Alzheimer’s disease.

“This is the first major study to link fish consumption with reduction in risk of developing mild cognitive impairment (MCI),” said lead author Cyrus Raji from the University of Pittsburgh Medical Center.

“The findings showed that consumption of baked or broiled fish on a weekly basis was positively associated with grey matter volumes in several areas of the brain. Greater hippocampal, posterior cingulated and orbital frontal cortex volumes in relation to fish consumption were recorded,” he added.

The results also demonstrated increased levels of cognition in people who ate baked or broiled fish.

In MCI, memory loss is present, but to a lesser extent than in Alzheimer’s. People with MCI often go on to develop Alzheimer’s.

Read the rest at the Times of India.


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