CAROLYN’S DAILY POSTS: 2011
HAVE YOU HAD YOUR BAKED/BROILED FISH TODAY?
An MRI brain scan study discovered older persons who regularly ate baked or broiled fish experienced a reduced risk of mild cognitive impairment and Alzheimer’s disease.
Eating fried fish did not improve gray matter volume or reduce the risk of developing cognitive impairment.
The study controlled for age, gender, education, race, obesity, physical activity, and the presence or absence of apolipoprotein E4 (ApoE4), a gene that increases the risk of developing Alzheimer’s.
The findings showed that consumption of baked or broiled fish on a weekly basis was positively associated with gray matter volumes in several areas of the brain. Greater hippocampal, posterior cingulate and orbital frontal cortex volumes in relation to fish consumption reduced the risk for five-year decline to MCI or Alzheimer’s by almost five-fold.
“Consuming baked or broiled fish promotes stronger neurons in the brain’s gray matter by making them larger and healthier,” Dr. Raji said. “This simple lifestyle choice increases the brain’s resistance to Alzheimer’s disease and lowers risk for the disorder.”
I tend to fry my fish, usually in olive or vegetable oil. I wonder if frying the fish harms or destroys the valuable omega-3 fats in the fish, especially DHA, one of the fats.
I guess I will begin to bake or broil my fish from now on.