by Gary Pepper M.D. | Feb 15, 2012 | Cholesterol, diet, general health & nutrition, nutrition, weight loss
Recent information from a 20 year study confirms what Mom told you about fish being good for the brain . Using MRI studies of the brain researchers from the University of Pittsburgh found that the size of certain brain regions crucial to intelligence were bigger in those who ate baked or broiled fish on a weekly basis. In Alzheimer’s Disease these same areas shrink as the disease progresses. Intelligence and memory testing by the researchers confirmed that having more brain volume in these areas correlated with better brain function. For fish eaters the rate of progressing to Alzheimer’s disease during this study was only 8% while non-fish eaters went on to Alzheimer’s 38% of the time. The researchers concluded that the benefit of fish eating probably results from the protective effect of omega-3 fatty acids on the brain. Omega-3 fatty acid contains high concentrations of EPA as well as another benefical nutrient DHA.
Fish oil is known to have other benefits as well, such as reducing certain fats in the blood, particularly triglycerides. In another recently released study those with high triglycerides taking 1.8 grams of EPA (eicosapentaenoic acid) for twelve weeks showed a 22% reduction in triglyceride levels . The EPA in this study was derived from the omega-3-fatty acids in fish oil. The researchers point out that there is still limited proof that lowering triglycerides leads to a reduction in heart attack risk, although reducing irregular heart beat after heart attack may be reduced by consuming nutrients such as EPA.
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