October 27, 2005 – Among people aged 65 and over, eating one serving of fish per week would slow down their cognitive decline by 10%; two servings, 13%, according to a new study. That would be equivalent to being three or four years younger, the research authors say1.
No less than 3,718 residents of Chicago, United States, must have noted how often they ate the 139 foods on a list given to them, which included tuna sandwich, fish cakes, fresh fish, shrimp, lobster and crab. In general, their fish consumption ranged from low to moderate.
Subjects were first interviewed between 1993 and 1997, then twice, three years apart. Cognitive tests were also submitted to them.
The researchers also collected information concerning the education, physical exercise, and health status of the participants. After crossing and analyzing the data, the researchers come to the conclusion that it is the fish that slows the decline of cognitive faculties.
The authors of the study are not sure which component of fish has such a protective effect on aging people, but hope to find out in later studies. Omega-3s, contained in fish, could play a role, but this could not be proven. Other research has already shown that consuming omega-3s lowers the risk of contracting Alzheimer’s disease.
The results of the study will appear in the December edition ofArchives of Neurology.
Guy Sabourin – PasseportSanté.net
Version revised December 5, 2005.
According to CNN and Medical News Today.
1. Morris MC, Evans DA, Tangney CC, Bienias JL, Wilson RS. Fish Consumption and Cognitive Decline With Age in a Large Community Study, Arch Neurol. 2005 Oct 10.
