Fish have long been known as “brain food” and a report from the University Of Pittsburgh School Of Medicine certainly gives credence to that claim. Researchers found that a once a week intake of baked or broiled fish seemed to contribute to the size of a person’s gray matter and greatly reduced the development of Alzheimer’s Disease.

The respondents to a survey that ate fish once a week had only a 3% incidence of developing Alzheimer’s. The study began with taking brain scans of all the respondents and then took another scan about 7 years later. The scans showed that the fish eaters had more brain cells than those who didn’t.

The results are preliminary but the consumption of fish high in omega 3 fatty acids has long been recommended for both heart and brain health. The study tried to take into consideration other factors such as environment, amount of exercise, and other diet habits such as the amount of red meat eaten.

The study seems to prove that even though eating more fish isn’t a guaranteed way to prevent Alzheimer’s that it could be a very effective tactic in delaying the disease. Researchers also noted that the risk of dementia and other forms of cognitive impairment were also reduced by regular consumption of baked or broiled fish.

Healthy diets and regular physical activity are a staple in the routines of our residents at The Wilsonville. We prepare home style meals that take heart, brain and overall health into consideration. In addition to focusing on nutrition and physical exercise we also utilize alternative forms of treatment. Our regular music and animal therapy sessions have produced wonderful results in our residents suffering from cognitive impairment.