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Fish consumption associated with better brain volume and memory. Raji et al, meeting of Radiological Society of North America, 2011.

Paper

 

Fish consumption associated with better brain volume and memory. Raji et al, meeting of Radiological Society of North America, 2011.

Details

In this study, 260 healthy people were assessed for their level of fish consumption, their cognitive function and also underwent an MRI to assess their brain volume twice with a 10-year interval. It was found that those who ate baked or grilled fish on a weekly basis have better cognitive function and better levels of gray matter in their brain.

This study adds to the body of evidence that suggests that regular consumption of fish (at least once per week) may keep your brain healthier for longer. Fried fish didn't show the same benefits.

Click here for abstract

Raji C, Ericson K, Lopez O, Kuller L,. Michael GH, Thompson P, Riverol M, Becker J (2011) Regular Fish Consumption Is Associated with Larger Gray Matter Volumes and Reduced Risk for Cognitive Decline in the Cardiovascular Health Study. Presented to meeting of Radiological Society of North America, 2 December 2011