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Fish Fights Dementia 9/07

People who eat the most fish on a weekly basis, ranking in the top 25 percent of study subjects, are only half as likely to develop dementia over time than participants in the lower 75 percent.

This was the result of an observational study conducted by the Agricultural Research Service, the U.S. Department of Agriculture's chief scientific research agency. It tracked the relationship between blood levels of the fatty acid DHA and the risk of developing dementia. DHA is short for docosahexaenoic acid, an omega-3 fatty acid that has been linked to brain health.

The study, published in the November 13, 2007, Archives of Neurology, analyzed blood levels of DHA of nearly 900 men and women, aged 55 to 88, who participated in the longitudinal Framingham (Mass.) Heart Study.

At the beginning of a nine-year period, all of the participants were found to be free of dementia. Participants who consumed an average of about three servings of oily fish a week, equivalent to blood levels of DHA at 180 milligrams daily, had a significantly reduced risk of developing dementia of all types, including Alzheimer's disease.

This and many other studies have established beyond any reasonable doubt the health protective effects of eating fish regularly. My advice: avoid swordfish, marlin, shark, and bluefish, as these large, carnivorous fish can accumulate toxins in their fat. Stick with wild-caught salmon, herring, and sardines as much as possible. Read more about the health advantages of fish consumption here.