by COPYRIGHT 2003 Johnson Publishing Co.
People older than 65 who eat fish at least once a week may reduce their risk of Alzheimer's disease, a new study suggests.
The study, conducted by researchers at Rush-Presbyterian-St. Luke's Medical Center in Chicago, further supports evidence that diet might affect a person's chances of developing the mind-robbing disease that affects 4 million Americans.
Researchers found that people 65 and older who ate fish once a week had a 60 percent lower risk of Alzheimer's than those who never or rarely ate fish.
The study involved 815 Chicago residents 65 and older who consumed tuna sandwiches, fish sticks and shellfish.
Follow-up tests nearly four years later found that 131 of the 815 participants had developed Alzheimer's.
"This is very promising, but it's very early, and really we need to have a lot more studies," said the study's lead researcher, Dr. Martha Clare Morris of Rush-Presbyterian-St. Luke's Medical Center.
The researchers found a link between eating fish and a reduced risk of Alzheimer's even after adjusting for age, sex, ethnicity and risk factors such as heart disease.
Fish may be key to Alzheimer's disease prevention because it is rich in an omega-3 fatty acid, which is believed to be important for brain development, Dr. Morris said.
She also mentioned that some participants in a new study saw a decreased risk of Alzheimer's after eating omega-3 acids found in vegetables and nuts.
COPYRIGHT 2003 Johnson Publishing Co.
COPYRIGHT 2003 Gale Group
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