Eating fish once a week is good for brain health, as well as lowering your risk of developing Alzheimer's disease and MCI (Mild Cognitive Impairment), researchers from the University of Pittsburgh School of Medicine explained at the annual meeting of RSNA (Radiological Society of North America), Chicago, yesterday.
Cyrus Raji, M.D., Ph.D. said:
"This is the first study to establish a direct relationship between fish consumption, brain structure and Alzheimer's risk. 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."
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