Eating fish boosts cognitive functions

Eating fish is associated with an increase in brain volume, but it is apparently not because of its omega-3 content, a new study has found. Researchers analysed data from 260 cognitively normal people, average age 78, who had answered diet questionnaires. They’d also had their blood levels of omega-3 fatty acids measured and their brains scanned. The researchers found that weekly consumption of baked or broiled fish — but not fried fish — was associated with larger gray matter volumes in areas of the brain responsible for memory and cognition. The association persisted after controlling for age, sex, race, education, physical activity, body mass index and any tissue damage found on the initial magnetic resonance imaging scan of the brain.