Fish Baked Or Broiled Reduces Alzheimer’s Risk
Eating fish once a week is good for brain health, as well as lowering your risk of developing Alzheimer’s disease and MCI (Mild Cognitive Impairment), researchers from the University of Pittsburgh School of Medicine explained at the annual meeting of RSNA (Radiological Society of North America), Chicago, yesterday. Cyrus Raji, M.D., Ph.D…
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Fish Baked Or Broiled Reduces Alzheimer’s Risk
December 1, 2011 · by · in Nutritional News · Tags: alzheimer, annual, cyrus-raji, medicine, north-america, nutrition / diet, oncalldiets, pittsburgh, risk, rsna, university, well-as-lowering
