14 DAY TRIAL // Anecdotal wisdom has been proposing that eating fish helps protect the body by providing it with vitamins and other healthy elements. Now, a scientific research demonstrates that people who eat more baked or broiled fish are at a lower risk of developing Alzheimer's disease.
This investigation was able to determine the existence of a direct, causal relationship between the two, not just hint that it happens indirectly. The work was carried out by experts at the University of Pittsburgh School of Medicine, PsychCentral reports.
“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,” says study leader Cyrus Raji, MD, PhD.
Alzheimer's is a neurodegenerative form of dementia for which there are currently no cures. It tends to affect seniors most, and it is estimated that as much as 8 percent of older adults will eventually develop it.