Certain Fish Can Help Prevent Memory Loss and Reduce the Risk of Stroke

We all ready know about the physical benefits of eating tuna and other fatty fish. They provide an anti-inflammatory effect and have been linked to a lower risk of heart disease. Our hearts rejoice everytime we order fish! Studies are showing that our brains throw a little party of their own when we dine on salmon and tuna.

Researchers tell us that fatty fish may prevent memory loss in addition to reducing the risk of stroke.

Studies show that people who eat baked or broiled – not fried (ouch, that one stings) – fish high in omega-3 fatty acids have been found to be less likely to have “silent” brain lesions that can cause memory loss and dementia and are linked to a higher risk of stroke.

“Previous findings have shown that fish and fish oil can help prevent stroke, but this is one of the only studies that looks at fish’s effect on silent brain (lesions) in healthy, older people,” Jyrki Virtanen, who led the study, said in a statement.

Eating just one serving per week of fatty fish leads to a 13 percent reduced risk of having silent brain lesions.

Omega-3 fatty acids are found in tuna, salmon, mackerel, herring, sardines, and in other foods such as walnuts.

As luck would have it, my absolute favorite way to eat fish (fried) doesn’t quite get the job done. I do love when my husband grills fish, though. It’s actually the only way I can tolerate salmon (unless it’s salmon patties).

While eating tuna and other types of fish seems to help protect against memory loss and stroke, these results were not found in people who regularly ate fried fish,” Virtanen said.

Make each moment count double,
~Joi

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