Include Fish in Diet to Prevent Alzheimer’s Disease
Increase in consumption of fish could lead to development of a bigger brain and provide more protection against onset of diseases like Alzheimer's, say researchers.
The researchers reached at the conclusion after they found large brain volumes in people with higher levels of omega-3 fatty acids, abundantly present in fish oil.
The findings also have implication for prevention of brain deterioration. Shrinking brain and normal aging are associated with Alzheimer's disease.
Health experts have advised Britons to consume fish at least twice a week along with one portion of oily fish. Docosahexaenoic acid (DHA) is one of the key omega-3 fatty acids as it could play a vital role in communication between nerve cells. Oily fish is the richest source available for the nutrient. Herring, mackerel and sardines are some of the examples.
Scientists have found through the US study that participants who had higher levels of omega-3s had larger volumes of their brains in comparison to their counterparts with lower levels of the nutrients.
James Pottala is the study author from the University of South Dakota in Sioux Falls and Health Diagnostic Laboratory Inc in Richmond, Virginia. James said, "These higher levels of fatty acids can be achieved through diet and the use of supplement". Larger volume in the hippocampus area, the brain's key memory centre, could be achieved through higher levels of omega-3s.
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