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)…
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
Heart Failure Risk Lower In Women Who Often Eat Baked/Broiled Fish
The risk of developing heart failure was lower for postmenopausal women who frequently ate baked or broiled fish, but higher for those who ate more fried fish, in a study reported in Circulation: Heart Failure, an American Heart Association journal…
May 25, 2011 · by · in Nutritional News · Tags: association, baked-or-broiled, circulation, frequently-ate, heart, heart-disease, more-fried, nutrition, nutritional counseling, oncalldiets, study-reported
