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Fish Consumption may overcome brain damage

Posted by admin Tuesday, September 1, 2009

Adults people who regularly eat fish may have a lower risk of suffering subtle brain damage that contributes to stroke and forgotten memories, as long as it was not fried fish, researchers said. In one study conducted in 3660 adults aged 65 years and over, some Finland researchers found that those who ate more fish faced less risk for brain infarct show "quietly" certain (small areas of dead tissue due to supply the inadequate blood) on MRI examination.

Tissue damage was seen going on in quietly, or subclinical, because the incident did not show obvious symptoms and can only be detected through examination of the brain. But it can increase the long-term risk for stroke someone or have forgotten memories.

Among adults in the current study, those who said they ate tuna and other fish are roasted or boiled at least three times per week a quarter smaller than those who rarely ate fish to have subclinical brain infarct at the beginning of the study. Fish eaters also have a smaller tendency for new infarct attacked during the next five weeks. However, no such benefit if people ate fried fish, the researchers report in the journal Neurology.

Although the study could not definitely indicate the reason for the benefit of the brain, seems acids omega-3 fats (healthy fats are mainly found in oily fish) play a major role, says Dr. Jyrki K. Virtanen and colleagues at the University of Kuopio. When the researchers estimate the consumption of the two major fatty acids omega-3 (EPA and DHA) by the study participants, they found an association between more consumption and lower risk of brain infarct secretly.

In addition, the researchers said, the lack of protective effect of fried fish may stem from the fact that foods like fish burgers and fish pieces in particular made from fish with omega-3 content is low.
Overall, these findings add to evidence that fish rich in omega-3 fats (such as salmon, mackerel and tuna Albacore), may have "significant health benefits," wrote the researchers.

"Previous findings have shown that fish and fish oil can help prevent stroke, but this is one study that examined the impact of fish on the brain infarct secretly in elderly people healthy," Virtanen said in a written statement.

"Further research is needed on why these fish species may have a protective effect, but the omega-3 EPA and DHA seem to have a major role," said Virtanen. Brain infarct secretly can increase a person's risk of cognitive decline and would be a stroke. A total of 30 adults aged 65 years and over are free to quietly infarct estimated at least be free in five years. American Heart Association recommends that all adults to take at least two servings of fish per week, especially fatty fish, for the sake of their cardiovascular health.


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