07-31-2003, 11:44 PM
Eating Fish Cuts risk of Alzheimer Disease [/url]
[size 2]Finally, scientific evidence that going fishing helps to keep us from going crazy! We already knew fishing preserves our sanity, but retirees should take note. Researchers found that people 65 and older who had fish once a week had a 60% lower risk of Alzheimer's than those who never or rarely ate fish. [/size]
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[size 2]A total of 815 residents, aged 65 to 94 years, who were initially unaffected by Alzheimer disease and completed a dietary questionnaire on average 2.3 years before clinical evaluation of incident disease were involved in the study.[/size]
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[size 2]The study results showed a total of 131 sample participants developed Alzheimer disease. Participants who consumed fish once per week or more had 60% less [/size]
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[size 2]risk of Alzheimer disease compared with those who rarely or never ate fish (relative risk, 0.4; 95% confidence interval, 0.2-0.9) in a model adjusted for age and other risk factors. [/size]
Total intake of n-3 polyunsaturated fatty acids was associated with reduced risk of Alzheimer disease, as was intake of docosahexaenoic acid (22:6n-3). Eicosapentaenoic acid (20:5n-3) was not associated with Alzheimer disease. The associations remained unchanged with additional adjustment for intakes of other dietary fats and of vitamin E and for cardiovascular conditions.
The conclusion is dietary intake of n-3 fatty acids and weekly consumption of fish may reduce the risk of incident Alzheimer disease. Courtesy: American Medical Association, Archives of Neurology.
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[size 2]Finally, scientific evidence that going fishing helps to keep us from going crazy! We already knew fishing preserves our sanity, but retirees should take note. Researchers found that people 65 and older who had fish once a week had a 60% lower risk of Alzheimer's than those who never or rarely ate fish. [/size]
[size 2][/size]
[size 2]A total of 815 residents, aged 65 to 94 years, who were initially unaffected by Alzheimer disease and completed a dietary questionnaire on average 2.3 years before clinical evaluation of incident disease were involved in the study.[/size]
[size 2][/size]
[size 2]The study results showed a total of 131 sample participants developed Alzheimer disease. Participants who consumed fish once per week or more had 60% less [/size]
[size 2][/size]
[size 2]risk of Alzheimer disease compared with those who rarely or never ate fish (relative risk, 0.4; 95% confidence interval, 0.2-0.9) in a model adjusted for age and other risk factors. [/size]
Total intake of n-3 polyunsaturated fatty acids was associated with reduced risk of Alzheimer disease, as was intake of docosahexaenoic acid (22:6n-3). Eicosapentaenoic acid (20:5n-3) was not associated with Alzheimer disease. The associations remained unchanged with additional adjustment for intakes of other dietary fats and of vitamin E and for cardiovascular conditions.
The conclusion is dietary intake of n-3 fatty acids and weekly consumption of fish may reduce the risk of incident Alzheimer disease. Courtesy: American Medical Association, Archives of Neurology.
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