Eating fish would help prevent the risk of the onset of Alzheimer’s disease maintaining good brain health, researchers at the University of Pittsburgh have found. Their study, the results of which were presented during the annual meeting of the Radiological Society of North America, would be the first to establish a close link between fish consumption, brain structures and Alzheimer’s disease. This neuro-degenerative disease which leads to the progressive loss of mental functions and in particular of memory.
Researchers have found that eating “baked or pan-fried” fish keeps gray matter neurons stronger. They are bigger and healthier. This simple lifestyle choice increases the brain’s resistance to disease. Alzheimer’s disease and reduces the risk of its onset.
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260 volunteers were followed by scientists. Most ate fish one to four times a week. These patients were regularly subjected to MRI (Magnetic Resonance Imaging) to assess their volume of gray matter. To achieve this result, the researchers studied the relationship between gray matter volume and fish consumption by predicting brain structure ten years later.
Alzheimer’s: the virtues of omega-3s
This is not the first time that the role of fish in the prevention of Alzheimer’s disease has been highlighted. A recent New Zealand study found that DHA, the fatty acid Omega 3 contained in oily fish (salmon, mackerel, sardines, trout, etc.) and seafood, had the power to increase memory capacity and therefore prevent the risk of dementia.
The nutritional qualities of fish are recognized by the French Food Safety Agency (Afssaps), which recommends eating fish at least twice a week to meet our omega-3 needs. Omega-3 is a valuable ally in the prevention of cardiovascular disease and, we are increasingly convinced, Alzheimer’s disease. From now on, you have no more excuses to sulk the fish.
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