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Eating fish or other foods that contain polyunsaturated fatty acids may help reduce the risk of developing Alzheimer’s disease, according to researchers at Rush-Presbyterian-St. Luke’s Medical Center in Chicago.
The research team studied the dietary habits of 815 nursing home residents for seven years and found that those who said they consumed fish at least once per week had a 60% less risk of developing Alzheimer’s disease than those who rarely or never ate fish. The team also found that total intake of omega-3 fatty acids was similarly associated with a reduced risk.
Study: M. Morris et al., “Consumption of Fish and n-3 Fatty Acids and Risk of Incident Alzheimer Disease,” Archives of Neurology 60, no. 7(July 2003):940-946.
(Source: Nutritional Outlook magazine, September 2003.)