December 1/Chicago/Clinical Psychiatry News -- Consumption of baked or broiled fish on a weekly basis improved brain health and significantly reduced the risk of mild cognitive impairment and Alzheimer’s disease in a 20-year longitudinal study of older adults presented at the annual meeting of the Radiological Society of North America.
Fish consumption improved brain volume in the frontal lobes, temporal lobes (including the hippocampus) and posterior cingulate gyrus, as shown on high-resolution, three-dimensional volumetric magnetic resonance imaging (MRI). "That’s important because these are areas of the brain that are responsible for memory and learning and are severely affected by Alzheimer’s disease," reported Dr. Cyrus A. Raji of the University of Pittsburgh.