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Fish Boosts Elderly Mental Health
DeHavilland Information Services
October 11, 2005
Eating oily fish like salmon or tuna once a week prevents the onset of mental decline in elderly people, according to new research.
The study by the Rush University Medical Centre in Chicago found that omega-3 fatty acids found in oily fish were responsible for better brain functioning and that one fatty acid in particular, known as docosahexaenoic acid (DHA) could lower risk from stroke and dementia, and was shown to enhance memory performance in older animals.
The study reported: "Dietary intake of fish was inversely associated with cognitive decline over six years in this older, biracial community study.
"The rate of decline was reduced by ten percent to 13 percent per year among persons who consumed one or more fish meals per week compared with those with less than weekly consumption."
"The rate reduction is the equivalent of being three to four years younger in age."
The study, published in the Archives of Neurology, followed the dietary habits of over 6,000 adults in a mixed race Chicago community over a six-year period.
Self-assessments were performed three times a week and focused on four types of seafood - fish sticks or fish cakes, fresh fish as a main meal, shellfish like shrimp, lobster and crab, and tuna fish sandwiches.
Those who ate fish once a week remained sharper and demonstrated the lowest instances of mental decline, according to the study.
Although the researchers admitted that more research was needed into the effects of fatty acid on the brain, they said that advancing age was associated with dementia and Alzheimer's and was becoming an increasing problem.
According to statistics from the Alzheimer's Society in Britain, approximately 18 million people worldwide live with dementia or Alzheimer's.
The number of people with dementia in the UK is steadily increasing - the disease affects one person in 20 over the age of 65.
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