Seafood Could Reduce Alzheimer’s Risk

A new research study found seafood may play a vital role in reducing the risk of Alzheimer’s disease in older adults. Older people with a particular risk gene for the Alzheimer’s disease who ate at least one seafood serving a week showed fewer signs of Alzheimer’s-related brain changes.

The findings were published in the Journal of the American Medical Association, but the experts were cautious about the findings.seafood and alzheimers

The expert doctors say “This study links moderate seafood consumption with lower levels of Alzheimer’s-related brain changes in elderly people who carry a risk gene for the disease. “But we must be careful when drawing conclusions about the wider population.”

The omega-3 fatty acids found in oily fish are an important part of a balanced diet, and previous studies suggest they could play an important role in keeping the brain healthy.

Current research is underway to investigate the benefits of a diet rich in omega-3 fatty acids in those at risk of memory and thinking problems.

The experts are in the conclusion that there is no evidence to suggest fish oil supplements could prevent dementia. While higher seafood consumption is linked to greater levels of mercury in the brain, it is encouraging to see that this did not appear to be associated with Alzheimer’s changes in the brain in this study.

Dementia risk is a complex mix of age, genetics and lifestyle factors.

The best current evidence suggests that what’s good for your heart is good for your head and that getting plenty of exercise, eating a healthy balanced diet, not smoking and keeping blood pressure and cholesterol in check could help reduce dementia risk.

Author: SubEditor

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