Eating fish reduces risk of Alzheimer's disease, study finds.
Subject: Medicine, Experimental (Reports)
Alzheimer's disease (Research)
Alzheimer's disease (Risk factors)
Alzheimer's disease (Reports)
Fish as food (Reports)
Medical research (Reports)
Pub Date: 03/22/2012
Publication: Name: Annals of the American Psychotherapy Association Publisher: American Psychotherapy Association Audience: Academic; Professional Format: Magazine/Journal Subject: Psychology and mental health Copyright: COPYRIGHT 2012 American Psychotherapy Association ISSN: 1535-4075
Issue: Date: Spring, 2012 Source Volume: 15 Source Issue: 1
Topic: Event Code: 310 Science & research
Product: Product Code: 8000200 Medical Research; 9105220 Health Research Programs; 8000240 Epilepsy & Muscle Disease R&D; 0910010 Edible Fish NAICS Code: 54171 Research and Development in the Physical, Engineering, and Life Sciences; 92312 Administration of Public Health Programs; 11411 Fishing SIC Code: 2091 Canned and cured fish and seafoods; 2092 Fresh or frozen prepared fish
Organization: Organization: Radiological Society of North America
Accession Number: 282741103
Full Text: People who eat baked at broiled 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, according to a study presented November 30, 2011 at the annual meeting of the Radiological Society of North America (RSNA).

"This is the first study to establish a direct relationship between fish consumption, brain structure, and Alzheimer's risk," said Cyrus Rail, MD, PhD, from the University of Pittsburgh Medical Center and the University of Pittsburgh School of Medicine. "The results showed that people who consumed baked or broiled fish at least one time per week, had better preservation of gray matter volume on MRI in brain areas at risk for Alzheimer's disease."

Radiological Society of North America (2011, November 30). Eating fish reduces risk of Alzheimer's disease, study finds. ScienceDaily. Retrieved January 5, 2012, from http://www.sciencedaily.com/releases/2011/11/111130095257.htm
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