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Omega-3 fatty acids in Fish
Eating fish at least once a week slows the toll aging takes on the brain, while obesity at midlife doubles the risk of dementia, a pair of studies recently concluded. The question, of course is why? What in fish are inherently beneficial to the brain leading to a reduced risk of dementia?
All fish and seafood contains a type of fatty acid, or fat, called omega-3. Omega-3 fatty acids have been shown to be essential for neurocognitive development and normal brain functioning - they have also been shown to cut the risk of stroke.
Omega-3s help reduce total cholesterol, while not adversely affecting "good" (HDL) cholesterol. And they reduce tryglycerides, another type of bad fat in the blood. New information has emerged about how omega-3 fatty acids affect heart function (including antiarrhythmic effects), hemodynamics (cardiac mechanics) and arterial endothelial function.
"In the lining of the blood vessels and arteries, they keep blood from clotting easily," Donna Kernodle, a registered dietician told the Journal. "If there's an inflamed area, they tend to prevent the accumulation of blood there, which otherwise could lead to a blood clot."
Some recent studies have even found that one omega-3 fatty acid in particular, docosahexaenoic acid (DHA), is important for memory in older animals.
Further Reading: American Heart Association
Posted by tim at October 14, 2005 6:06 PM
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