from University of Pittsburgh and RSNA
People who eat baked or broiled fish on a weekly basis have better preservation of the amount of gray matter in areas of their brain at risk for Alzheimer’s disease. That is the finding of a study at the University of Pittsburgh that followed a group of people for ten years. The amount of gray matter is crucial to brain health—decreases are a sign that brain cells are shrinking. The study, presented to the Radiological Society of North America, shows eating baked or broiled fish promotes gray matter and increases the brain’s resistance to Alzheimer’s disease. It also increases levels of working memory—the type of memory destroyed by Alzheimer’s. This study found that eating fried fish did not appear to increase brain volume or protect against cognitive decline.