“Brain Food: Eating Fish May Lower Your Risk of Alzheimer’s” by Alice Park, TIME,
It’s well documented that the omega-3s in fish are linked to benefits for the heart, and new research adds to evidence that they benefit the brain as well. In a study of 260 healthy elderly individuals, researchers found that those who ate baked or broiled fish regularly lowered their risk of developing Alzheimer’s disease. Participants were tracked for an average of 10 years. Researchers compared changes in brain scans with food questionnaires that the participants answered. Those who ate fish at least once a week (most consumed fish one to four times a week) showed less brain-cell loss in regions of the brain responsible for regulating memory than non-fish-eaters. They showed stronger short-term memory, which allowed them to perform tasks more efficiently.A separate study also adds eggs, chicken, milk, and kidney beans—or foods containing choline—to the list of brain foods. Researchers studied nearly 1,400 adults between the ages of 36 and 83 and found that those with high intakes of choline performed better on memory tests and were less likely to show changes
in the brain associated with dementia. Although the difference in memory test scores between the highcholine intake group and the low-intake group were small, study authors say that the findings suggest that people with lower choline intakes are more likely to be on a “pathway” toward mental decline.
“Choline May Help Protect the Brain from Effects of
Aging” by Nathan Gray, www.nutraingredients-usa.com, 11/30/11
of Dietary Choline to Cognitive Performance . . .” by C. Poly et al., American Journal of
Clinical Nutrition, 11/11