Increasing the intake of omega-3 polyunsaturated fatty acid that is found in tuna or other broiled or baked fish may lower the risk of brain abnormalities, according to a recent study published in the Journal of the American Heart Association.
In the Cardiovascular Healthy Study, 3,660 participants 65 and over participated in a magnetic resonance imaging (MRI) between 1992 and 1994. Five years later, 2,313 were rescanned. Participants who had transient ischemic attacks (TIA) or strokes were excluded.
Those who had high long-chain omega-3 polyunsaturated fatty acid content in their blood had about 40% lower risk of having a small brain infract in comparison to those with lower content of these fatty acids. In addition, those with higher levels had fewer changes in the white matter in the brain.
"Our results support the beneficial effects of fish consumption, the major source of long-chain omega-3 PUFAs, on brain health in later life," the researchers said.
Although there may be a decrease in brain abnormalities, a recent study concluded that eating omega-3 fatty acids may have no effect on age-related loss of brain function.
Those who had high long-chain omega-3 polyunsaturated fatty acid content in their blood had about 40% lower risk of having a small brain infract in comparison to those with lower content of these fatty acids. In addition, those with higher levels had fewer changes in the white matter in the brain.
"Our results support the beneficial effects of fish consumption, the major source of long-chain omega-3 PUFAs, on brain health in later life," the researchers said.
Although there may be a decrease in brain abnormalities, a recent study concluded that eating omega-3 fatty acids may have no effect on age-related loss of brain function.
Posts
No comments:
Post a Comment