Fish Consumption Reduces Risk Of Alzheimer’s Disease
People who eat baked or broiled fish on a weekly basis may be improving their brain health and reducing their risk of developing mild cognitive impairment (MCI) and Alzheimer’s disease, according to a study presented at the annual meeting of the Radiological Society of North America (RSNA)…
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Fish Consumption Reduces Risk Of Alzheimer’s Disease
December 1, 2011 · by · in Nutritional News · Tags: alzheimer's / dementia, annual, baked-or-broiled, brain-health, diet, north, radiological, risk, rsna, study-presented, weekly-basis
