Eating baked or grilled fish could reduce the risk of developing Alzheimer’s disease, according to a new study presented at a Radiological Society of North America (RSNA) meeting.
Just over 150 patients took part in the survey, which found that people who eat fish regularly have a higher level of working memory. This form of memory, which is usually destroyed by Alzheimer’s disease, allows people to focus on tasks and remember key information.
Cyrus Raji, M.D., Ph.D., from the University of Pittsburgh Medical Center said: “This is the first study to establish a direct relationship between fish consumption, brain structure and Alzheimer’s risk. The results showed that people who consumed baked or broiled fish at least one time per week had better preservation of gray matter volume on MRI [mild cognitive impairment] in brain areas at risk for Alzheimer’s disease.”
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