In seniors, regular fish consumption is associated with a lower risk of cerebrovascular disease such as stroke and dementia.
- Conducted on more than 1,600 people aged 65 and over, this observational study establishes a link between regular fish consumption and lesser signs of cerebral blood vessel disease.
- This link is most evident in people between the ages of 65 and 69, suggesting that fish has a beneficial effect on cerebrovascular health before the onset of cerebrovascular disease.
Rich in minerals and protein, the best food source of natural vitamin D and omega-3 fatty acids, low in calories and cholesterol, fish should be eaten regularly to stay in shape.
Its nutritional qualities make it an ally of our cardiovascular health, but also cerebral. This is highlighted by a new study conducted by researchers at the University of Bordeaux, and published in the journal Neurology. According to its authors, increased fish consumption is associated with a lower risk of cerebrovascular disease such as stroke and cerebral dementia.
A protective effect before the onset of brain disease
To reach this conclusion, the researchers sifted through the brain scans of 1,623 people over the age of 65 with no medical history of stroke, cardiovascular disease or dementia. Participants also completed a questionnaire about their eating habits.
Participants were divided into four groups, based on how often they ate fish: less than once a week, about once a week, two to three times a week, or four or more times a week. The researchers compared the number of signs of blood vessel disease between people in each group.
The results show that participants who reported eating more fish showed fewer signs of damage in MRI scans of their brains than those who ate it less frequently.
This link between fish consumption and blood vessel disease was stronger in people aged 65 to 69 than in the older people in the study. The researchers also estimated that there was no significant relationship between the two in people over the age of 75. These results therefore suggest that fish has a beneficial effect on cerebrovascular health before the onset of brain disease.
Eat fish twice a week
Although it is an observational study, its results clearly show the positive effects of fish consumption on health. However, because the participants only had one brain scan and reported their eating habits at any given time, it’s unclear whether the results are relevant to long-term brain health.
In France, theNational Agency for Food, Environmental and Occupational Health Safety (Anses) recommends eating fish twice a week, combining oily fish with a high omega-3 content (salmon, sardines, mackerel, herring, smoked trout) and lean fish.
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