Eating fish may keep the brain healthy and reduce the risk of Alzheimer's disease, a new study says.
In the study, people who ate baked or broiled fish at least once a week had larger volumes ofgray matter in areas of the brain known to be involved in memory and learning. Moreover, people with larger volumes in these areas reduced the risk of developing Alzheimer's disease five-fold over a five year period.
People who ate fried fish, on the other hand, did not gain protection against Alzheimer's.
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