Fish may not be brain food after all, a new study suggests.
September 30, 2013
Older women with higher blood levels of omega-3 fatty acids did not have any better memory or thinking skills after six years than women with lower levels, says research.
Considered essential fatty acids, omega-3s are necessary for human health, but with the human body unable to produce them, consumers need to obtain them through food.
Eating fish at least twice a week may help reduce the risk of stroke, but taking fish oil supplements does not have that health benefit, a new review finds.
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.
Researchers report consumers can overcome the urge to snack in the evening by including lean proteins like chicken breast, fish, egg whites or cottage cheese in meals.
A study of Alaska's Yup'ik Eskimos, who consume 20 times more omega-3 fats from fish than most Americans, suggests these oils can prevent obesity-related illness such as diabetes and heart disease, researchers said.