Eating fish cuts risk of dementia

Elderly people who eat fish or seafood at least once a week are at lower risk of developing dementia, including Alzheimer's disease, report Barberger-Gateau and colleagues (p 932). This "protective" effect was partly explained by higher education of regular consumers. The authors suggest that, as well as providing vascular protection, the fatty acids contained in fish oils could reduce inflammation in the brain and may have a specific role in brain development and regeneration of nerve cells.

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Relevant Article

Fish, meat, and risk of dementia: cohort study

Pascale Barberger-Gateau, Luc Letenneur, Valérie Deschamps, Karine Pérès, Jean-François Dartigues, and Serge Renaud
BMJ 2002 325: 932-933. [Full Text] [PDF]