As a self-confessed fish and seafood lover, I am really pleased with this study that says regularly eating non-fried fish may help preserve memory and prevent the occurrence of stroke. Researchers say that 3 or more weekly helpings of baked or broiled tuna and other types of fish high in omega-3 fatty acids are less likely to develop “silent” brain lesions that can lead to stroke. Welcome news indeed!
“While eating tuna and other types of fish seems to help protect against memory loss and stroke, these results were not found in people who regularly ate fried fish. More research is needed as to why these types of fish may have protective effects, but the omega-3 fatty acids EPA and DHA would seem to have a major role.
- Researcher Jyrki Virtanen, PhD, RD, with the University of Kuopio in Finland, says in a news release
Apart from tuna, you can also get omega-3 fatty acids from salmon, sardines (yum!), anchovies (double yum!), mackerel and herring.
Time to spice up your diets with servings of fish, ladies!
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