A group of international researchers has found thateating oily fish reduces the risk of developing dementia later in life. Samplesof oily fish include salmon, trout, mackerel, sardines, pilchards, herring andkipper.
The new study of elderly populations in low- tomiddle-income countries supports previous evidence found in more industrializednations. Researchers analyzed the eating habits of nearly 15,000 seniors inChina, India, Cuba, the Dominican Republic, Venezuela, Mexico and Peru. Inevery country except India, it was found that the more fish a person ate, theless likely she or he was to develop dementia. The researchers also attemptedto evaluate the impact of other meat on dementia risk, but those results remainunclear.
Fish contain large amounts of omega-3, afatty acid long associated with cognitive ability and overall mental health, whichresearchers say could contribute to preventing dementia. More than 24 millionpeople worldwide suffer from dementia, according to one expert estimate. Thefull study can be found in the August issue of the American Journal of ClinicalNutrition.
