Fish-eaters may keep more gray matter in old age
Aug-14-2014

Eating baked or broiled fish at least once a week may preserve parts of the brain that are hit hard by aging, according to a small new study.

Brain scans showed that people over age 65 who regularly ate fish had 14 percent more gray matter in brain regions associated with memory and 4 percent more in areas devoted to cognition than people who didn't consume fish regularly.

The effect was independent of omega-3 fatty acids in the study participants' blood, suggesting that a fondness for fish is a sign of an overall healthy lifestyle that benefits the brain, researchers said.

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