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Eat More Fish To Lower Risk Of Alzheimer's Disease
If you eat broiled or baked fish daily, what effect does it have on your brain?
Scientific ethics prohibits a study in which subjects in one group of people would be fed fish for the last two decades of their lives while another group would be deprived of fish in order to eventually examine their brain tissue for differences.
This is where we call in laboratory mice to help us get a better idea of how a daily intake of fish might help our brains stay healthy and free of amyloids, the proteins that collect in strands of waxy fibres that are believed to be responsible for Alzheimers disease (AD).
This is a sign...
A Canadian study from the University of Guelph found Alzheimers patients and elderly patients with various types of dementia all had lower levels of docosahexaenoic acid (DHA; an omega-3 fatty acid found most abundantly in fish) than subjects with normal cognitive functioning.
In a press release, Julie Conquer, director of the University of Guelphs Human Nutraceutical Research Unit said, Low DHA levels are already affiliated with several disorders. Given that our research indicates that decreased levels of DHA also appear to accompany cognitive impairment with ageing, we think this is a sign we should all be eating more fish.
Fish was also on the menu in a more recent study from Tufts University in the US where researchers analysed ten years of data taken from more than 1,100 elderly men and women who had participated in the Framingham Heart Study. The impressive results showed that those who had high levels of DHA and who also ate about three fish meals each week, had nearly 50 percent reduced risk of developing AD.
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