1.) Brain food
This study, which NFI listed as the top seafood scientific investigation of 2016, found that eating a meal of seafood or other foods containing omega-3 fatty acids at least once a week may help to protect against age-related memory loss and thinking problems in older individuals.
A research team at Rush University Medical Center and Wageningen University in the Netherlands conducted the study, which was published in the journal Neurology. The team followed 915 people with a mean age of 81.4 years for approximately five years on average. The participants of the study underwent annual, standardized testing for cognitive ability in five areas including episodic memory, working memory, semantic memory, visuospatial ability and perceptual speed. They were also given annual food frequency questionnaires, which included four types of seafood: tuna sandwiches; fish sticks, fish cakes and fish sandwiches; fresh fish as a main dish; and shrimp, lobster and crab.
“This study helps show that while cognitive abilities naturally decline as part of the normal aging process, there is something that we can do to mitigate this process,” said Martha Clare Morris, ScD, a Rush nutritional epidemiologist and senior author of the paper, to Psy Post.
Read more about this study here: http://www.psypost.org/2016/05/study-finds-eating-seafood-week-may-slow-memory-loss-42729
