Including fatty fish in the weekly menu boosts brain power, according to a study from the University of Pittsburgh School of Medicine. The researchers followed 260 people who provided information on their dietary intakes, had high-resolution MRI scans, and were cognitively normal at two time points during the 10-year study. A subset of these participants filled out more detailed questionnaires on their eating habits, such as how much fish they consumed and how it was prepared. Results showed that people who ate baked or broiled fish at least once a week had greater grey matter brain volumes in areas of the brain responsible for memory and cognition compared to those participants who didn’t eat fish regularly. Consumption of fried fish was not associated with improved cognition, possibly because omega-3 fats are destroyed at high heat or because of the omega-6 fats used in frying that counter the benefits of the omega-3s.
Raji C, Erickson K, Lopez O, et al: Regular fish consumption and age-related brain gray matter loss. American Journal of Preventive Medicine 2014;August 4th.