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Eating oily fish ‘delays loss of brain cells’

By The Independent Team

Eating oily fish can delay the breakdown of brain cells in later life, slowing the ageing process, a study has found.

People with higher levels of omega-3 fatty acids, found in fish like salmon and anchovies, also preserve bigger brains as they aged, research revealed.

In particular, they maintain more nerve cells in the hippocampus, the brain’s key memory centre.

Scientist Dr James Pottala, from the University of South Dakota said: “Results suggest the effect on brain volume is the equivalent of delaying the normal loss of brain cells that comes with ageing by one to two years.”

In addition eating oily fish has already been linked to other health benefits such as reducing the risk of heart disease.

The Food Standards Agency recommends that everyone should eat at least two 140g portions of fish a week, including one portion of oily fish.

“From past research we know that eating plenty of fish is good for our general health.

This research shows that it could also help to protect us against stroke. However, it’s interesting to see that taking fish oil supplements doesn’t have the same beneficial effect.

People who eat lots of fish may have healthier diets in general which could go some way to explain the results. However, a lot more research is needed in this area before we decide to eat fish every day of the week.”

Sources : itv.com

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