Fish consumption is associated with a lower risk of impaired brain functions

Intakes of fish and polyunsaturated fatty acids and mild-to-severe cognitive impairment risks: a dose-response meta-analysis of 21 cohort studies.

Omega-3 fatty acids are a key group of polyunsaturated fatty acids (PUFA) found in oily fish and fish oils. They have been proven to provide many health benefits, including improving learning and memory. This scientific publication investigated the association between brain function and the intake of fish and polyunsaturated fatty acids. 21 studies with 181,580 participants were included. The results showed that the consumption of fish products was associated with a lower risk of brain function impairment. It can therefore have a protective effect against brain diseases such as Alzheimer’s disease. More details can be found in the study.
Zhang Y, Chen J, Qiu J, Li Y, Wang J, Jiao J. Intakes of fish and polyunsaturated fatty acids and mild-to-severe cognitive impairment risks: a dose-response meta-analysis of 21 cohort studies. Am J Clin Nutr. 2016 Feb;103(2):330-40.


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