Here’s a strategy that could help you keep your wits about you as you age: eat baked or broiled fish at least once a week. A study from the University of Pittsburgh School of Medicine found that seniors who routinely ate baked or broiled fish had larger brain volumes in areas linked to memory and cognition. The researchers were surprised to find that the connection between a weekly dish of broiled or baked fish and bigger brains seemed to be related to lifestyle factors (of which diet is one part), and go beyond the fish providing omega-3 fatty acids, which are known to help stave off age-related brain changes. The 260 seniors who participated in the study were cognitively normal when they joined a larger study of heart health in people over 65 and they all remained cognitively normal when tested later in the heart study. For the brain study, all the participants underwent high resolution MRI scans, which revealed brain volume in the two key areas. Those who reported eating broiled or baked fish weekly were more likely to have a college education than other study participants. Eating fried fish, however, provided no evidence of these benefits for the brain.
Cyrus A. Raji and James T. Becker, et al “Regular Fish Consumption and Age-Related Brain Gray Matter Loss.” American Journal of Preventive Medicine, 2014; DOI: 10.1016/j.amepre.2014.05.037