|
|
Past research has linked the consumption of omega-3-rich fish with lower stroke and dementia risk. And new research may show why. Eating fish may lower your risk of developing brain infarcts. Those are tiny areas of brain tissue that have died from lack of blood supply. Many infarcts are “silent”—they don’t produce symptoms of their own—but they add up over the long term to the kind of brain damage that contributes to stroke and dementia.
The research, published in the journal Neurology, followed 3,660 adults age 65 and older. Those who ate more baked or broiled tuna or other fatty fish at least three times a week were 25 percent less likely to show brain infarcts on an MRI scan than those who rarely ate fish.
It’s important to note that eating fried fish did not produce the same benefits—one more reason to replace “bad” fats with good ones. Those good fats, which are found in oily fish such as salmon, mackerel and albacore tuna, may have "important health benefits," the researchers write. They found that the subjects who had the highest intake of two major omega-3 fatty acids -- EPA and DHA – had the lowest risk of silent brain infarcts.
The American Heart Association recommends two servings a week of fish to help prevent cardiovascular disease. You might want to up that to three a week for better brain health too.
Sources: Neurology; National Library of Medicine
46887 9/16/08
The information provided is intended to help you make informed decisions. The Genworth Financial companies do not provide medical information, advice or recommendations. Consult your physician before making major changes in your lifestyle or health care regimen. Please note that Wellness partners, their products, services, and offers may change over time.
|
|
