Reduce the Risk of Alzheimer’s with Baked or Broiled Fish


Zain Jordan

A breakthrough in conquering Alzheimer’s disease could be just around the corner! And all it could take to avoid the disease altogether is fish! Yes.

A study presented at the annual meeting of the Radiologic Society of North America showed that eating baked or broiled fish every week could improve brain health thus lowering the chance of acquiring Alzheimer’s disease and mild cognitive impairment (MCI). Take note that’s broiled or baked, not fried fish!

Dr. Cyrus Raji from the University of Pittsburgh Medical Center and the University of Pittsburgh School of Medicine who conducted the study said that this is the first to establish a “direct relationship between fish consumption and brain structure and Alzheimer’s disease.”

Dr. Raji and his team were able to establish this link by conducting an experiment ranging up to 10 years. They conducted an MRI on the volunteers at the start of the study and then many years after. The scans show that those who ate fish at least once a week showed better preservation of the brain’s grey matter, specifically the hippocampus and frontal cortex regions. As some of you know, these are the ones responsible for a person’s memory.

Although more tests still need to be done to truly establish this link, eating fish at least once a week for the sake of our brain doesn’t sound so bad. And the end results will definitely be worth it!

Zain Zoom