Omega 3 in Fish Diet may
slow Dementia and Alzheimer's Disease
October 11th 2005
A dish of fish is
There appears to be a new reason to
eat fish. By eating fish just once a week a person can slow his or her
memory loss associated with aging by 10%. By eating fish even more
frequently memory loss can be slowed by 13%.
The study was posted in the Archives
of Neurology, a JAMA journal. It will appear in the December print
edition. Martha Clare Morris, ScD, of Rush University Medical Center,
and colleagues analyzed six years of data from an ongoing study of 3,718
Chicago residents, 65 years and older between the years 1993 and 1997
and then followed up with an interview every three years.
They compared standardized cognitive
tests of the participants, and questioned them about their eating
habits. Participants were asked questions concerning the consumption of 139
different foods as well as their daily activities, exercise levels,
alcohol consumption and medical history.
The dietary intake of fish was
inversely associated with cognitive decline. According to Martha “The
rate reduction is the equivalent of being three to four years younger in
age.” The rate did not change after adjusting for fruit and vegetable
Fish is a great source for omega-3 fatty acids. These
acids have been shown to be essential for neuro-cognitive development
and normal brain functioning. Fish has been associated with a lower
risk of dementia and stroke. It has also been shown that the
consumption of one omega 3 fatty acid in particular, docosahexaenoic
acid (DHA), is important for memory performance in aged animals.
Omega 3 fatty acid is important constituent of brain
cell membranes. This may be why fish has the effect of helping
cognitive ability. Other studies have found that eating fish has
reduced the risk of heart attack, stroke and Alzheimer’s disease.
Previous studies have shown that mercury has had the
opposite effect as omega-3. It may be good idea to stick to fish that
have lower levels of mercury. The FDA has published a chart and has
found that swordfish and shark have high levels of mercury while ocean
perch and Tilapia have low levels.
This study was supported by grants from the National
Institutes of Health, Bethesda, Md.
Rush University Study
Mercury Level Chart
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By Dan Wilson
Best Syndication Staff Writer
Fish Diet and Recipes
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