Eating fish may reduce the risk of developing dementia: study results

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Just two servings of fish a week can reduce a person's chances of dementia. The main risk factors for developing dementia are age and brain damage caused by various diseases.

According to the study, the onset of dementia can be slowed down. To do this, you need to review your diet and make adjustments to it.

In particular, the researchers established a connection between eating more fish and reducing the risk of vascular diseases of the brain, which is a risk factor for vascular dementia and stroke.

To find out how fish affects the brain, experts analyzed MRI 1,623 people aged 65 and over with no history of stroke, cardiovascular disease or dementia. The study participants also filled out a questionnaire about their dietary habits.

They were then divided into four groups based on how often they ate fish: less than once a week, about once a week, two to three times a week, or four or more times a week.

In participants who said they ate more fish had fewer signs of brain damage on MRI scans.

The link between fish consumption and blood vessel disease was stronger in people aged 65-69 compared with older people who participated in the study, and there was no significant relationship in people over 75.

“For most of us, the risk of developing dementia depends on a complex interaction of many genetic and environmental factors. Understanding which aspects of our lifestyle have the biggest impact on our brain health is key to empowering people to make informed decisions about how they live their lives,” said Rosa Sancho, Head of Research at Alzheimer's Research UK, commenting data obtained.

“Research shows that what is good for your heart is generally good for the brain, and taking measures to control blood pressure and cholesterol, not smoking, drinking alcohol only within the recommended limits and leading an active lifestyle are all related to improving brain health,” she added.

It is known that the British National Health Service (NHS) recommends consuming two portions of fish per week as part of a balanced diet. Moreover, they note that the method of its preparation is fundamentally important. Baked or grilled fish clearly has beneficial properties.