Eating fish has had a long term reputation for improving heart health, but now researchers are finding that eating broiled or baked fish (hold the fish sticks and fried fish) also have a strong correlation with brain health. A study conducted by the American Journal of Preventative Medicine reports that people who ate fish at least once a week had a larger volume of gray matter in the regions of the brain that are responsible for cognitive thinking and memory function, as indicated through an MRI.

Eating fish of any kind, seems to be linked to developing a “bigger” brain. In fact, the study found that those who regularly consumed fish had a 14 percent larger brain than those who did not. Having more gray matter in those key regions can significantly reduce the risk of Alzheimer's disease.

The type of fish and levels of omega-3 fish oils did not seem to be a factor in the results. However, the method of preparation did have an impact—researchers found that baked and broiled fish had positive results, while frying the fish eliminated the brain benefits.


These findings are further proof that lifestyle choices can have longterm effects on brain health later in life. Researchers also suggest that these lifestyle choices can have a greater effect than biological factors.




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