Eating oily fish can significantly reduce the risk of memory loss or suffering a stroke, a study has found.
Consuming fish like tuna, salmon or mackerel three times a week reduces harmful brain lesions which can trigger Alzheimer’s disease and stroke.
Researchers claim it could cut the risk of brain problems by 26 per cent.
But the study found that health benefits dramatically reduce if the fish is fried rather than baked or steamed.
Jyrki Virtanen, who led the study at the University of Kuopio in Finland, said: “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.
‘More research is needed as to why these types of fish may have protective effects, but the omega-3 fatty acids would seem to have a major role.”
The five year long study involved some 3,660 volunteers aged 65 and older who were given brain scans and quizzed about their diets.
The study found those who ate steamed, grilled or baked tuna and other oily fish three times or more each week had 26% lower risk of having brain lesions.
Neil Hunt, chief executive of the Alzheimer’s Society, said: “People should stay clear of the frying pan.”
Source: telegraph.co.uk
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