Eating nonfried fish may help older people avoid strokes and memory loss, according to a study published today in the journal Neurology. Those who ate broiled or baked tuna or other fish rich in omega-3 fatty acids three or more times a week were less likely to end up with silent brain lesions that can lead to vascular stroke or cognitive decline. Previous research has shown that fish and fish oil may help ward off stroke, but this study is one of the first to determine how fish affects these brain lesions in healthy, older adults. The researchers performed magnetic resonance imaging scans on the brains of 3,600 adults 65 and older and later did follow-up scans on 2,313 of those people and asked how much fish they regularly consumed. The researchers observed a 26 percent lower risk of silent brain lesions in those who ate nonfried fish and other fish rich in omega-3 fatty acids at least three times per week, compared with study subjects who ate these foods less often.
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