Fish may slow brain changes - what studies have shown
Regular fish consumption is linked to better brain function and a reduced risk of age-related cognitive decline. Omega-3 fatty acids, particularly DHA and EPA, play a key role. Studies show an association between fish intake and cognitive health, but do not prove causation. Fatty fish like salmon and sardines are especially rich in these acids.
An article based on material from EatingWell examines the link between regular fish consumption and cognitive health. It states that omega-3 fatty acids, especially DHA and EPA, play an important role in maintaining brain function. DHA is a structural component of brain cell membranes. Results from observational studies indicate that people who regularly eat fish may have better memory performance and a lower risk of age-related cognitive decline. However, the authors emphasize that these data do not prove causation, and fish is not a guaranteed protection against dementia or Alzheimer's disease. Omega-3s are also being studied in the context of mental health, but diet is only one of many factors. Fatty fish such as salmon, sardines, mackerel, and herring are richest in EPA and DHA. The American Heart Association recommends eating fish twice a week. The article is a review and contains no new data or sensational claims.