Eating Fish Reduces Alzheimer’s Disease Risk

A recent study, published in the JAMA, of 544 volunteers, who reported their dietary habits weekly for four years, found that eating fish and other seafood at least once a week helps to lower the risk of alzheimer’s disease. 286 participants volunteered for a brain biopsy after death. The tissue samples found that despite having higher amounts of mercury in the brain due to fish consumption, less markers of parkinson’s disease were presents such as lewy bodies and other pathological signs. Even people with the ApoE4 genotype which leads to a higher incidence of parkinson’s, benefited from higher fish constumption.