Research from the University of Pittsburgh Medical Center found that people who eat baked or broiled fish at least once a week are at a lower risk for Alzheimer’s disease and other brain problems! The study looked at brain scans of 260 healthy adults and examined whether there was a relationship between the amount of gray matter in the brain (crucial to maintaining a healthy brain) and their risk of developing Alzheimer’s or mild cognitive impairment over the next five years.
Researchers found that those who ate baked or broiled fish on a weekly basis were more likely to have more gray matter in key parts of the brain like the hippocampus, the posterior cingulate and the orbital frontal cortex, 10 years later. Regular fish eaters were also almost 5 times less likely to develop Alzheimer’s or mild cognitive impairment, and scored higher on memory and other cognitive tets.
“Consuming baked or broiled fish promotes stronger neurons in the brain’s gray matter by making them larger and healthier,” Lead researcher Cyrus Raji said . “This simple lifestyle choice increases the brain’s resistance to Alzheimer’s disease and lowers risk for the disorder.”
The study took into consideration factors such as age, gender, education, race, physical activity and obesity. No benefits were reported for consuming fried fish, so ordering those fish sticks at the drive-thru doesn’t count! If you’re not into seafood, try taking a supplement with fish oil, and try adding other healthy fats to your diet like nuts and olive oil.
And don’t forget about exercise! According to the Alzheimer’s Research & Prevention Foundation, physical exercise reduces your risk of developing Alzheimer’s disease by 50 percent! So eat your fish and get moving!
