August 21, 2014 — The researchers found that weekly consumption of baked or broiled fish — but not fried fish — was associated with larger gray matter volumes in areas of the brain responsible for memory and cognition.
Eating fish is associated with an increase in brain volume, but it is apparently not because of its omega-3 content, a new study has found.
Researchers analyzed data from 260 cognitively normal people, average age 78, who had answered diet questionnaires. They’d also had their blood levels of omega-3 fatty acids measured and their brains scanned.
The researchers found that weekly consumption of baked or broiled fish — but not fried fish — was associated with larger gray matter volumes in areas of the brain responsible for memory and cognition, including areas where amyloid plaques, a sign of Alzheimer’s disease, first appear.
Read the full story at The New York Times