Fish Significantly Reduces Alzheimer's Risk

Feed your brain by loading up on fish at least once a week.

Fish isn't just good for your body, it's good for your brain as well. Scientists at the University of Pittsburgh Medical Center discovered that eating fish regularly can make you three to five times less likely to develop Alzheimer's disease.

To conduct the study, they chose 260 people—factoring in age, ethnicity, weight and genetics—who had normal brain functions and did MRIs of their brain. Of the 200, 163 of them said they consumed fish between one to four times per week. Scientists then did a second scan 10 years later and analyzed the data in relation to their diets.

Their findings were very surprising. According to Dr. Cyrus Raji, "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.”

"Consuming baked or broiled fish promotes stronger neurons in the brain’s gray matter by making them larger and healthier," Dr. Raji explained. "This simple lifestyle choice increases the brain’s resistance to Alzheimer’s disease and lowers risk for the disorder."

It's good news for anyone who has experienced what happens to someone affected with Alzheimer's, an incurable degenerative brain condition that progressively destroys memory and cognition.

So load up your plate with fish (not fried!) and feed your brain.

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