Oily fish halves the risk of Alzheimer’s
OILY fish could halve your risk of Alzheimer’s, a study has revealed.
Scientists found people who ate mackerel or salmon have high levels of omega-3 DHA and a 49 per cent lower risk of getting the brain disease.
It was particularly true for those carrying the ApoE4 gene, which doubles the chances of getting Alzheimer’s. Study authors from the Fatty Acid Research Institute in Sioux Falls, South Dakota, said their results could lead to a cheap, low-risk way to save billions in treatment.
Dr Aleix Sala-Vila added: “Delaying Alzheimer’s disease by five years leads to 2.7 additional years of life, and 4.8 additional Alzheimer-free years.”