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.