Fish eaters have lower risk of Alzheimer's, study shows

11/30/2011 | Washington Post, The

Healthy adults who ate baked or broiled fish each week were about five times less likely to develop mild cognitive impairment or Alzheimer's disease over the next five years, University of Pittsburgh Medical Center researchers told a Radiological Society of North America conference. Fish eaters also scored better on tests of thinking ability. Researcher Cyrus Raji said baked and broiled fish "promotes stronger neurons" in brain gray matter.

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