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Eating Fish Once A Week May Help Keep Your Brain Healthy

As we age, our brains lose some of their structural integrity.  A recent study suggests that eating baked or broiled fish once per week may lower the risk of age-related grey matter loss in the brain.

Participants in the study included 260 cognitively normal adults over the age of 65. The researchers conducted blood tests and MRI of their brains.  Additionally, each participant filled out a food frequency questionnaire to determine fish intake. The researchers followed the participants for ten years, between 1989 and 1999.

At the conclusion of the study, the researchers found that participants who ate broiled or baked fish once a week had less loss of structural integrity compared to those who did not eat fish.  Specifically, they had 4.3% bigger grey matter volumes in the area of the brain responsible for memory and 14% bigger grey matter volumes in the area of the brain responsible for cognition. 

No brain health benefits were noted for fried fish. 

Researchers from the University of Pittsburgh School of Medicine conducted the study. It was published online ahead of print on July 29, 2014, in American Journal of Preventative Medicine.

More and more research has shown us that fish consumption is extremely important to maintaining good health, especially as we age. Many of these studies have linked the positive health benefits of fish to their omega-3 fatty acid content. Omega-3 fatty acids have been associated with benefits ranging from improved heart health, better moods, improved joint mobility, and aiding your immune system.

If you don’t like the taste of fish or are concerned about the mercury levels that can be found in some fish, try adding a high quality supplement to your daily routine. Make sure, however, that your supplement has been tested for potency and purity in order to get the most out investment.

 

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