Oily Fish ‘Can Cut Alzheimer’s Risk’
A diet high in omega-3, found in fish and some oils, can reduce the risk of Alzheimer’s by 60 per cent, a study has claimed.
Even eating oily fish once a week can cut the risk of developing Alzheimer’s by a third, while eating fruit and vegetables every day reduces the chances of getting dementia in old age by almost 30 per cent.
In the study, in the journal Neurology, a total of 8,085 men and women in France aged over 65 were given diet questionnaires and medical tests at the start of the research and after four years.
Participants who rarely consumed fish, fruit, vegetables and omega-3 were 51 per cent more likely to get any form of dementia and 63 per cent more likely to get Alzheimer’s.
Dr Susanne Sorensen, of the Alzheimer’s Society, said: “It is important people realise there are things we can all do to reduce our risk of developing dementia.”
Sources of omega-3 include trout, salmon, tuna, flaxseed and walnut oils.
• Taking beta carotene can significantly reduce the risk of dementia, says a study in the Archives of Internal Medicine. A group of men given 50mg of the antioxidant every other day for 15 years suffered less decline in memory than those on placebos.
Source: Oily fish ‘can cut Alzheimer’s risk’ – Telegraph
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