People who eat more fish may be at a lower risk of developing the brain injury seen in Alzheimer's disease, research has shown.
Those who ate baked or broiled fish on a weekly basis were seen to have better preserved grey matter in areas of the brain at risk in Alzheimer's.
Greater hippocampal, posterior cingulated and orbital frontal cortex voluments relating to fish consumption cut the risk for five-year decline to Alzheimer's by almost five-fold, according to the study which was presented at the annual meeting of the Radiological Society of North America.
Dr Cyrus Raji, of the University of Pittsburgh, explained: "Consuming baked or broiled fish promotes stronger neurons in the brain's gray matter by making them larger and healthier.
"This simple lifestyle choice increases the brain's resistance to Alzheimer's disease and lowers risk for the disorder."
Meanwhile, a pioneering MRI technique known as arterial spin labelling could be used to better diagnose Alzheimer's disease, according to two new studies published in journal Alzheimer's and Dementia as well as in publication Neurology.
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