PROBLEM: More than five million Americans suffer from Alzheimer's disease, an incurable, progressive brain disorder so as to slowly destroys memory and cognitive skills. Can eating fish fight off this terrible sickness?
METHODOLOGY: Researchers led by University of Pittsburgh's Kirk Erickson recruit 260 healthy individuals who before shared their fish consumption habits in the National Cancer Institute Food Frequency Questionnaire. Each patient underwent 3-D volumetric brain MRIs, and the scientists used voxel-based morphometry to copy the relationship between weekly fish consumption and brain structure at baseline and 10 years later. The investigators forbidden for age, gender, education, race, obesity, physical activity, and the presence of apolipoprotein E4, a gene that increase the risk of developing Alzheimer's.
RESULTS: Participants who consumed baked or broiled fish on a weekly basis sealed additional grey matter in areas at risk for Alzheimer's disease and exhibited upper levels of working memory. Interestingly, eating fried fish did not get better brain health.CONCLUSION: People who eat baked or broiled fish every week may be dropping their risk of rising degenerative brain diseases.
