Fatter Fish Prevent Memory Loss
Author: Marko Balašević
Time for reading: ~0
minutes
Last Updated:
August 08, 2022
Consumption of high-fat fish not only reduces the risk of stroke, but also improves memory. It is desirable to use roasted fish, not fried ...
Consumption of high-fat fish not only reduces the risk of stroke, but also improves memory. It is desirable to use roasted rather than fried fish to prevent the so-called. 'transient brain attacks' underlying dementia, Finns comment.
So far, studies have shown the effect of fish and fish oil in the fight against stroke. Now its benefit is observed in another aspect.
Useful omega-3 unsaturated fatty acids are high in salmon, sardines, herring, mackerel. Their consumption at least once a week reduces the risk of silent attacks by 13%, and two or three times a week - by as much as 26%.
So far, studies have shown the effect of fish and fish oil in the fight against stroke. Now its benefit is observed in another aspect.
Useful omega-3 unsaturated fatty acids are high in salmon, sardines, herring, mackerel. Their consumption at least once a week reduces the risk of silent attacks by 13%, and two or three times a week - by as much as 26%.
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