here for the article that describes it in more detail) shows for the first time a direct correlation between fish consumption, brain structure and risk of Alzheimer's Disease. People who eat baked or broiled fish at least once a week, put themselves in a much better position to combat mild cognitive impairment (MCI), which often leads to Alzheimer's.
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 in brain areas at risk for Alzheimer's disease.Fish consumption also leads to an increase in "working memory" and stronger cognitive abilities. One of the doctors involved in the study says:
Working memory, which allows people to focus on tasks and commit information to short-term memory, is one of the most important cognitive domains. Working memory is destroyed by Alzheimer's disease. 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.Interestingly enough, it is only baked or broiled fish that have these positive effects. Fried fish, while tasty, doesn't do the trick.
Interested in other ways that seafood can help your health? Read this blog post.