Studies show fish to be cardio, neuroprotective

People who eat baked or broiled fish on a weekly basis may be improving their brain health and reducing their risk of developing mild cognitive impairment (MCI) and Alzheimer's disease, according to a study at the annual meeting of the Radiological Society of North America (RSNA). People who consumed baked or broiled fish at least one time per week had better preservation of gray matter volume on MRI in brain areas at risk for Alzheimer's disease. The results also demonstrated increased levels of cognition in people who ate baked or broiled fish.

Young women may reduce their risk of developing cardiovascular disease simply by eating more fish rich in omega-3 fatty acids, researchers reported in Hypertension: Journal of the American Heart Association. In the population-based study of 49,000 women, 15-49 years old, median age of just under 30 years in early pregnancy, who rarely or never ate fish had 50 percent more cardiovascular problems over eight years than those who ate fish regularly. Compared to women who ate fish high in omega-3 weekly, the risk was 90 percent higher for those who rarely or never ate fish.