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…
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
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
