Oily fish has long been known to boost the brain - and the latest research on the subject suggests people who eat baked or grilled fish on a weekly basis may be improving their brain health and reducing their risk of developing mild cognitive impairment (MCI) and Alzheimer's disease.
Research presented at the annual meeting of the Radiological Society of North America (RSNA) found eating fish was associated with increased gray matter volumes in several areas of the brain.
"Consuming baked or broiled fish promotes stronger neurons in the brain's gray matter by making them larger and healthier," said Cyrus Raji, M.D., Ph.D., from the University of Pittsburgh Medical Center and the University of Pittsburgh School of Medicine. "This simple lifestyle choice increases the brain's resistance to Alzheimer's disease and lowers risk for the disorder."
The study also found higher levels of working memory in people who ate baked or broiled fish on a weekly basis, even when accounting for education, age, gender and physical activity.