Study: Seafood May Lower Risk of Alzheimer's

Study: Seafood May Lower Risk of Alzheimer's

Eating seafood may help lower the risk of dementia, according to research just published in the Journal of the American Medical Association.

Researchers from Rush University Medical Center in Chicago enrolled older people living in public housing and retirement communities in an ongoing study of memory and aging.

The people studied had normal memory function when the research began.

The participants were asked to keep track of their diets using a detailed questionnaire. They also agreed to donate their brains after they died, providing researchers a total of 286 brains to examine.

When studied, researchers found that moderate seafood consumption correlated with a lesser degree of Alzheimer's disease.

Researchers determined that fewer of those who reported eating seafood at least once a week, had plaques and tangles associated with Alzheimer disease.

Increased seafood consumption was associated with increased brain mercury levels, but the mercury did not appear to have an impact on brain health.

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