Eat some fish, Brainiac
A new study published in the Archives of Neurology finds that eating fish at least once a week can help reduce the risk of Alzheimer’s Disease.
“Study participants who consumed fish at least once per week had 60 percent less risk of Alzheimer’s compared with participants who rarely or never ate fish.
The researchers collected information about the participants’ diets, including intake of n-3 fatty acids. One of these, docosahexaenoic acid (DHA), is an important component of fat molecules in brain cell membranes. The body also uses two other n-3 fatty acids to produce DHA: eicosapentaenoic acid (EPA) and alpha-linolenic acid.”
Another article notes, however:
“But all the news about fish isn’t good. Some toxins found in fish appear to increase the risk of Alzheimer’s and other diseases, warns an accompanying editorial by Robert P. Friedland, MD, of Case Western Reserve University School of Medicine, Cleveland.”
This is because much of the fish we eat may be contaminated with dangerously high levels of mercury. So don’t gorge on fish, and make sure you get your fish from a reputable fishmonger who knows that the fish comes from safe waters. As always, any “health” food should be eaten in moderation.
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Mark C. Tafoya is a personal chef in New York City. He is also a world traveler and self-taught gourmand. He is a graduate of Yale University, worked as an actor for 10 years, both On and Off Broadway, and in independent films. His love of travel and food has taken him around the world. He hopes to share his love of world cuisine with you!
