Fish-eaters may keep more gray matter in old age

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Fish-eaters may keep more gray matter in old age

By Krystnell Storr NEW YORK (Reuters Health) - Eating baked or broiled fish at least once a week may preserve parts of the brain that are hit hard by aging, according to a small new study. Brain scans showed that people over age 65 who regularly ate fish had 14 percent more gray matter in brain regions associated with memory and 4 percent more in areas devoted to cognition than people who didn’t consume fish regularly. The effect was independent of omega-3 fatty acids in the study participants’ blood, suggesting that a fondness for fish is a sign of an overall healthy lifestyle that benefits the brain, researchers said. “The presence of baked or broiled fish in the diet reflected more general differences in lifestyle than could be accounted for simply by measuring one biological compound." said Dr. James Becker, the study's lead author from the University of Pittsburgh in Pennsylvania.

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