New York, May 11 : Including seafood or other foods containing omega-3 fatty acids at least once a week in your diet may protect against age-related memory loss and thinking problems, says a study.
The age-related memory loss and thinking problems of study-participants who reported eating seafood less than once a week declined more rapidly compared to those who ate at least one seafood meal per week.
“This study helps show that while cognitive abilities naturally decline as part of the normal ageing process, there is something that we can do to mitigate this process,” said study senior author Martha Clare Morris from Rush University Medical Centre in Chicago, US.
The findings were published online in the journal Neurology.
The researchers followed 915 people with a mean age of 81.4 years for an average of five years.
At study enrollment, none had signs of dementia.
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.
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.