Fish reduces the risk of Alzheimer’s
Omega-3 fatty acids are known to have an anti-inflammatory effect, including in the brain.
A low omega-3 fatty acid status and a low consumption of omega-3 fatty acids is associated with cognitive decline and an increased risk of developing Alzheimer’s disease. You should therefore ensure that your omega-3 fatty acid intake is sufficient to mitigate cognitive decline, which is characteristic of Alzheimer’s.
Omega-3 fatty acids can primarily be found in oily fish, such as mackerel, salmon, eel and trout. You should therefore eat fish 1 to 2 times a week, with at least one of these portions being oily fish.