Are you eating fish? If not! Get ready to eat fish.

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According research all seafood are containing omega-3 fatty acids, you should eat fish at least once a week. If you’re in diet may protect against age-related memory loss diseases and thinking problems.

The age-related memory loss diseases and thinking problems of study by health experts who are not eating seafood less than once a week they declined more rapidly compared to those who are ate at least one seafood meal per a week.

“Eat Seafood Once a Week to Keep Your Memory Sharp”

"This research helps show that while cognitive abilities naturally decline as a part of the Life span process, there is something that we can do to mitigate this process," 

The participants were divided into two groups: those who ate at least one of those seafood meals per week and those who ate less than one of those seafood meals per week.

“You should eat fish at least once a week”

Research published online in the journal Neurology. The researchers followed 915 people with a mean age of 81.4 years for an average of 5 years. At study enrollment, none had signs of dementia.

People who ate more and more seafood had reduced rates of decline in the semantic memory, which it is memory of verbal information.

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 They also had very slower rates of decline in a test of perceptual speed, or the ability to quickly compares letters, objects and patterns, the findings showed.

The study group also completed annual food frequency questionnaires, allowing the researchers to compare participants' reported seafood intake with changes in their cognitive abilities as measured by the tests.

 The questionnaires included four types of seafood: tuna sandwiches; fish sticks, fish cakes and fish sandwiches; fresh fish as a main dish; and shrimp, lobster and crab.

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During the course of the study, each person received annual, standardized testing for cognitive ability in five areas -- episodic memory, working memory, semantic memory, visuospatial ability and perceptual speed.

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Seafood is the direct nutrient source of a type of omega-3 fatty acid (docosahexaenoic acid) that is the main structural component of the brain.


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