Fish Consumption Prevents Threat Of Alzheimer’s Disease

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Diet is a risk factor that has been attributed to many debilitating diseases. If the food we eat can become a leading cause of illness, it can also be a key towards health. Many studies are being conducted to aid in minimizing the risks of diseases like Alzheimer’s which have caused many detriments to society.  One of these studies was presented at the annual meeting of the Radiological Society of North America (RSNA), which elaborated that eating baked or broiled fish on a weekly basis improves brain health and reduces the risk of developing mild cognitive impairment (MCI) and Alzheimer’s disease.

According to Cyrus Raji, M.D., Ph.D., from the University of Pittsburgh Medical Center and the University of Pittsburgh School of Medicine, “this is the first study that established a direct relationship between fish consumption, brain structure and Alzheimer’s risk.” He further cited that “ those who have eaten baked or broiled fish at least once per week had better preservation of gray matter volume, when examined on MRI in brain areas at risk for Alzheimer’s disease.

Alzheimer’s disease is a progressive and incurable brain disease, slowly destroying the cognitive skills and memory of the person.  About 5.1 million Americans are affected by this disease, according to the National Institute on Aging. On the other hand, mild cognitive impairment (MCI) is characterized by memory loss to a lesser extent than in Alzheimer’s disease.

From the Cardiovascular Health Study, 260 cognitively normal individuals were chosen.   There were 163 patients who ate broiled or baked fish on weekly basis, and the majority consumed fish one to four times per week. Every patient has gone through the 3-D volumetric Brain MRI. To model the relationship between weekly fish consumption at baseline and brain structure ten years later, a brain mapping technique that measures gray matter volume, called Voxel-based morphometry, was utilized. Data analysis followed to determine if gray matter volume preservation related to fish consumption reduced the risk for Alzheimer’s disease.

Gray matter volume is significant to brain health. When it is high, it means that brain health is ensured, while when low, it signifies that brain cells are shrinking. The good news based on the findings is that there is a positive association between consumption of baked or broiled fish on a weekly basis and the gray matter volumes in several areas of the brain.

Dr. Raji explained that baked or broiled fish intake promotes stronger neurons in the brain’s gray matter by making them healthier and larger.” He also elaborated that the working memory, which allows people to focus on tasks and an essential cognitive domain, was observed to be higher in people who consumed broiled or baked fish on weekly basis.





  1. [...] symptoms of Alzheimer’s would be a drastic change in emotional or personality behavior, loss of memory, inability to use [...]

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