A weekly serving of grilled or baked fish does wonders for your health
Fish has always been highly regarded in having a healthy effect on our body, and new research suggests that it could protect us against Alzheimer's.
Researchers have found that a weekly serving of grilled or baked fish improves brain health and makes us five times less likely to develop the disease.
Cyrus Raji, of the University of Pittsburgh Medical Centre and School of Medicine, said: "This is the first study to establish a direct relationship between fish consumption, brain structure and Alzheimer's risk.
"The results showed that people who consumed baked or broiled (grilled) fish at least one time per week had a better preservation of grey matter volume on MRI in brain areas at risk for Alzheimer's disease."
Researchers studied a group of 260 healthy volunteers, with an average age of 76, over a decade to culminate the results.
The results also demostrated increased levels of cognition in people who ate fished cooked in either of the ways above.
But eating fried fish was not shown to increase brain volume or protect against cognitive decline.
Dr Anne Corbett, research manager of the Alzheimer's Society, said: "This moderately sized study adds weight to existing evidence suggesting that eating fish reduces your risk of developing cognitive decline.
"However, this research did not account for lifestyle factors such as other foods or exercise which could have also had an effect. The best way to lessen your chance of developing dementia is to eat a healthy diet including fruit and vegetables along with taking regular exercise and giving up smoking."