|
Eating
Fish Can Improve Memory and Prevent Stroke
Author:
Martin Mak
 Older adults
may be able to preserve and improve their memories and ward off
stroke by eating more non-fried fish, researchers reported in the
latest issue of Neurology.
They have found
that older adults whose diets include three or more weekly helpings of
baked or broiled tuna and other fish, like cod, high in omega-3 fatty
acids are less likely to develop “silent” brain lesions that can lead
to cognitive decline and vascular stroke.
A brain lesion, or
infarct, is an area of damaged brain tissue. The damage typically
results from a lack of blood flow to the area. The lesion is dubbed
“silent” if it developed in someone who has not had a recognized
stroke or transient ischemic attack, also called a mini stroke.
Silent brain lesions are very common, especially as a person grows
older. The lesions can cause thinking problems, memory loss and
stroke.
“Previous findings
have shown that fish and fish oil can help
prevent stroke, but this is one of the only studies that looks
at the effect of fish on silent brain infarcts in healthy, older
people,” said Dr Jyrki Virtanen of the University of Kuopio in
Finland.
He and his
colleagues studied magnetic resonance imaging brain scans of 3,600
adults aged 65 and older who had no history of cerebrovascular
disease. Five years later, researchers rescanned 2,313 of the
participants and asked them questions about their diets, including how
much fish they ate.
After comparing
scans and analyzing
diet information,
they learned that the adults who ate non-fried tuna and other fish high
in omega-3 fatty acids at least three times a week had a nearly 26 per
cent lower risk of silent brain lesions than those who opted for such
foods less often.
Those who had just
one serving of fish per week reduced their risk of silent brain
lesions by 13 per cent and those who regularly chose the healthy fish
also had fewer changes to the white matter in their brains.
“While eating tuna
and other types of fish seems to help protect against memory loss and
stroke, these results were not found in people who regularly ate fried
fish,” Dr Virtanen said. “More research is needed as to why these
types of fish may have protective effects, but the omega-3 fatty acids
EPA and DHA would seem to have a major role.”
Tuna, salmon,
mackerel, herring, sardines, and anchovies are all rich in omega-3
fatty acids and are good for the heart and the brain. Together with
a healthy lifestyle, active mental stimulation, you can improve your
brain function, stave off brain
aging
and improve your memory.
Article Source:
http://www.articlesbase.com/anti-aging-articles/eating-fish-can-improve-memory-and-prevent-stroke-571025.html
About the Author:
Martin Mak has
developed a new program to help people enhance their memory and
learning experience. Find out how with his free and popular ecourse at
http://www.mightymemory.com
Additional Information and
webpage by Paul Susic MA Licensed
Psychologist Ph.D. Candidate
|
