Eating Fish and Alzheimer's Risk

According to a scientific report released in July, older people who eat fish at least once a week may cut their risk of Alzheimer's by more than half.

The study adds to the evidence that diet may affect a person's chances of developing the mind-robbing disease that affects 4 million Americans.

Researchers found that people 65 and older who had fish once a week had a 60 percent lower risk of Alzheimer's than those who never or rarely ate fish. The meals included tuna sandwiches, fish sticks and shellfish; the amounts eaten were not specified.

"This is very promising, but it's very early and really we need to have a lot more studies," said lead researcher Dr. Martha Clare Morris of Chicago's Rush-Presbyterian-St. Luke's Medical Center.

The researchers found an association between eating fish and a reduced risk of Alzheimer's even after adjusting for age, sex, ethnicity and risk factors like heart disease.

The study was published on July 21 in the Archives of Neurology. If the finding holds up, it could provide a simple way for people to reduce their risk of Alzheimer's, said one researcher.

Fish is rich in an omega-3 fatty acid that is believed to be important for brain development, Morris said. Studies have shown that animals fed the fatty acids had better learning abilities and memory, she said.

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Khorsheed.com – Aug 2003