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McGhori
Eating at least one serving per week of baked or broiled fish could improve memory function, increase brain volume, and stave off Alzheimer’s.
Consuming baked or broiled fish at least once per week could help stave off Alzheimer’s disease, according to the findings of a new study recently presented at the annual meeting of the Radiological Society of North America.
Alzheimer's disease is a form of dementia that affects memory, thinking and behavior. Symptoms often develop slowly and become more severe over time, to the point of interfering with daily tasks. There is no known cure for Alzheimer’s. Sadly, the disease affects as many as 5.1 million Americans.
While previous research has suggested that including fish in one’s diet may have brain-boosting effects, the latest study from University of Pittsburgh Medical Center suggests that consuming non-fried fish can battle against the brain shrinkage and cognitive decline associated with Alzheimer’s.
In a statement regarding the results of the study, lead study author Dr. Cyrus Raji noted, “We found higher levels of working memory in people who ate baked or broiled fish on a weekly basis, even when accounting for other factors, such as education, age, gender and physical activity.”
The study by university researchers was the first to use magnetic resonance imaging (MRI) to support its findings. To arrive at their conclusions, the researchers tracked 260 adults having normal cognitive function over a decade. Based on questionnaire data, 163 of the participants consumed fish on a weekly basis, with the majority eating fish one to four times per week.
The brain volume and memory function of each study participant was measured via MRI at both the start and end of the analysis. The findings revealed that those subjects who consumed more fish possessed better memory function and larger brain areas, including the posterior cingulated and the orbital frontal cortex, as well as the hippocampus, which is known to shrink in individuals diagnosed with Alzheimer’s.
Raji stated that in those people with larger brain volume, “The risk for Alzheimer’s and mild cognitive impairment went down by fivefold within five years following the brain scans we conducted.” He said that he was “amazed" that the benefit was seen among people who ate fish as little as one to four times a week. “We're talking about just a half serving a day, and that would be a very small lifestyle change that can affect disease risk a long time down the line.”
The results provide further support for a study published in Archives of Neurology just last year, which found that consumption of a Mediterranean diet high in fish, fruits and veggies was associated with a 38 percent less likelihood of developing Alzheimer's disease over the following four-year period.
Although the results of the study are promising, they do not definitively prove that eating fish will prevent Alzheimer’s.
According to Zaven S. Khachaturian, president of the Campaign to Prevent Alzheimer’s Disease by 2020, the study results lend support to the idea that there is a “possible beneficial effect of a diet rich in fish ingredients.”
Because no health benefits were linked to consumption of fried fish, it appears that other lifestyle factors play a role in the protection against Alzheimer’s. Khachaturian pointed out that further research via large and properly controlled clinical trials will be necessary to determine if consuming fish provides protection against cognitive decline.
Experts speculate that omega 3 fatty acids found in fish oils may reduce inflammation of the brain and play a tole in brain development and nerve cell regeneration. Oily fish has the highest content of essential omega 3 fatty acids that can only be obtained through diet, as the body is unable to produce them.
The best method for lowering your chances of developing dementia is to eat a healthy diet rich in fish, fruit, and vegetables, in combination with getting regular exercise, and avoiding smoking.
Alzheimer's disease is a form of dementia that affects memory, thinking and behavior. Symptoms often develop slowly and become more severe over time, to the point of interfering with daily tasks. There is no known cure for Alzheimer’s. Sadly, the disease affects as many as 5.1 million Americans.
While previous research has suggested that including fish in one’s diet may have brain-boosting effects, the latest study from University of Pittsburgh Medical Center suggests that consuming non-fried fish can battle against the brain shrinkage and cognitive decline associated with Alzheimer’s.
In a statement regarding the results of the study, lead study author Dr. Cyrus Raji noted, “We found higher levels of working memory in people who ate baked or broiled fish on a weekly basis, even when accounting for other factors, such as education, age, gender and physical activity.”
The study by university researchers was the first to use magnetic resonance imaging (MRI) to support its findings. To arrive at their conclusions, the researchers tracked 260 adults having normal cognitive function over a decade. Based on questionnaire data, 163 of the participants consumed fish on a weekly basis, with the majority eating fish one to four times per week.
The brain volume and memory function of each study participant was measured via MRI at both the start and end of the analysis. The findings revealed that those subjects who consumed more fish possessed better memory function and larger brain areas, including the posterior cingulated and the orbital frontal cortex, as well as the hippocampus, which is known to shrink in individuals diagnosed with Alzheimer’s.
Raji stated that in those people with larger brain volume, “The risk for Alzheimer’s and mild cognitive impairment went down by fivefold within five years following the brain scans we conducted.” He said that he was “amazed" that the benefit was seen among people who ate fish as little as one to four times a week. “We're talking about just a half serving a day, and that would be a very small lifestyle change that can affect disease risk a long time down the line.”
The results provide further support for a study published in Archives of Neurology just last year, which found that consumption of a Mediterranean diet high in fish, fruits and veggies was associated with a 38 percent less likelihood of developing Alzheimer's disease over the following four-year period.
Although the results of the study are promising, they do not definitively prove that eating fish will prevent Alzheimer’s.
According to Zaven S. Khachaturian, president of the Campaign to Prevent Alzheimer’s Disease by 2020, the study results lend support to the idea that there is a “possible beneficial effect of a diet rich in fish ingredients.”
Because no health benefits were linked to consumption of fried fish, it appears that other lifestyle factors play a role in the protection against Alzheimer’s. Khachaturian pointed out that further research via large and properly controlled clinical trials will be necessary to determine if consuming fish provides protection against cognitive decline.
Experts speculate that omega 3 fatty acids found in fish oils may reduce inflammation of the brain and play a tole in brain development and nerve cell regeneration. Oily fish has the highest content of essential omega 3 fatty acids that can only be obtained through diet, as the body is unable to produce them.
The best method for lowering your chances of developing dementia is to eat a healthy diet rich in fish, fruit, and vegetables, in combination with getting regular exercise, and avoiding smoking.
Posted in: HEALTH
