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Eating fish may cut risk of Alzheimer's

July 21, 2003 at 5:34 PM   |   Comments

CHICAGO, July 21 (UPI) -- New research indicates eating fish, nuts and oil-based salad dressings may reduce one's risk of developing Alzheimer's disease.

Researchers at Rush-Presbyterian St. Luke's Medical Center in Chicago said eating fish at least once a week may reduce the risk.

The researchers, writing in the July issue of The Archives of Neurology, said they studied 815 residents of a south side Chicago community, aged 65 to 94 years, who did not have Alzheimer's disease at the beginning of the study. Participants completed a dietary questionnaire for an average of 2.3 years before being evaluated for Alzheimer's.

The researchers found participants who ate fish once a week or more had a 60 percent lower risk of Alzheimer's disease, as compared with those who rarely or never ate fish.

© 2003 United Press International, Inc. All Rights Reserved. Any reproduction, republication, redistribution and/or modification of any UPI content is expressly prohibited without UPI's prior written consent.
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