Eating Fish this way will protect your brain from gray matter loss

Gray matter loss

As old age draws nearer, the meal you take often have great impact on the functioning of your brain, either positive or negatively. But research of recent has shown that those food will often regard to be good to supplement and nourish our health could be dangerous. Even the way they are prepared could damage one’s brain.

Latest research has shown that eating both baked and broiled fish at least once a week protects the brain from loosing gray matter with age, which is the region of the brain that is responsible for cognition.

According to the research, this method of cooking fish makes the subject’s region of cognition 14% larger. Which was published in American Journal of Preventive Medicine.

Further explained below,

The leader of the research team, Dr. Cyrus Raji explained:

“Baked or broiled fish contains higher levels of omega-3s than fried fish because the fatty acids are destroyed in the high heat of frying, so we took that into consideration…”

The study which lasted for 10 years comprised 260 persons who provided information on how they have been eating after having their brain scanned.

Professor James T. Becker, one of the author of the study, explained the results as quoted below:

“Our study shows that people who ate a diet that included baked or broiled, but not fried, fish have larger brain volumes in regions associated with memory and cognition”

So, it was generally accepted that people who ate baked or broiled fish have a chance to gain 4.3% larger brain volumes in the areas responsible for memory and 14% larger volumes in areas responsible for cognition. And “This suggests that lifestyle factors, in this case eating fish, rather than biological factors contribute to structural changes in the brain” as explained by Dr. Becker

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