Article: Three oily fish meals a week can cut memory loss by 25pc; Mackerel: A good source of omega-3.

Byline: Jenny Hope

EATING oily fish cuts the risk of memory loss and stroke by up to a quarter, according to a study yesterday.

Researchers found eating fish three times a week led to a reduction in harmful brain lesions that can trigger Alzheimer's disease and stroke.

But baking or steaming fish is more protective than traditional fried fish and chips, claim researchers in the medical journal Neurology.

It is thought that omega-3 fatty acids in fish oils may reduce inflammation of the brain and play a part in brain development and nerve cell regeneration.

Britons are already advised to eat fish at least twice a week, ...

Related newspaper, magazine, and journal articles:

 
 
Newsweek Harper's Magazine The Washington Post Chicago Tribune Crain's Chicago Business PRNewswire Pediatric News The Nation Advertising Age The Economist (US) A FREE trial gives you access to over 80 million articles! Access over 6,500 publications with a FREE trial!