Now fatty fish helps reduce memory loss
EATING tuna and other fatty fish may help to prevent memory loss and reduce the risk of stroke, researchers said yesterday.
People who ate baked or broiled, but not fried, fish high in omega-3 fatty acids have been found to be less likely to have "silent" brain lesions that can cause memory loss and dementia and are linked to risk of stroke.
Omega-3 acids are also found in salmon, mackerel, herring and sardines, and in foods such as walnuts. They have been shown to provide an anti-inflammatory effect and have been linked to a lower risk of heart disease.
The full article contains 109 words and appears in The Scotsman newspaper.
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Last Updated:
04 August 2008 7:33 PM
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Source:
The Scotsman
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Location:
Edinburgh