A recent study in the American Journal of Preventative Medicine finds that regular consumption of baked or broiled fish positively correlates with larger gray matter volumes in the brain. Data from 260 cognitively normal individuals was collected on how often they ate fish. At a 10 year follow-up, the participants were given a brain structural MRI. The scan showed that those who ate fish weekly had larger volumes of gray matter in several areas of the brain including the hippocampus, posterior cingulate, and orbital frontal cortex.
This study adds to the body of evidence that lifestyle factors influence brain health, and prevention strategies for late-life brain health should begin decades earlier. There is nothing fishy about that.
Source: Raji C, Erickson K, Lopez O, et al. Regular fish consumption and age-related brain gray matter loss. American Journal of Preventative Medicine, 2014 Oct; 47 (4): 444-451.