Fish and Alzheimers Disease
A featured article from the September 2003 Issue of the
Country Side Living Newsletter

Eating fish may reduce the risk of Alzheimers. Weekly consumption of fish may reduce the risk of developing Alzheimers disease, according to a report in the July issue of Archives of Neurology. Study participants who consumed fish at least once per week had 60% less risk of developing Alzheimers compared with particpants who rarely or never ate fish. The researchers concluded, "our findings suggest that consumption of fish (at least weekly), oil-based salad dressings, and nuts reduce the risk of Alzheimers disease. They noted that there was a need for further research, including controlled clinical trials, to understand the apparent protective benefit of diets high in N-3 fatty acids.

Bill Theis, PhD, Vice President of Medical and Scientific Affairs, commented, "These findings are consistent with a growing body of evidence that what is good for your heart is good for your head. It is encouraging to see research indicating that we may be able to modify the risk of developing Alzheimers through diet, just as we can modify the risk of heart disease and strokes."

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