Fish oils may be key to Alzheimer’s

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EATING fish and other foods containing omega-3 fatty acids may lower the risk of Alzheimer’s disease, new research suggests.

The oily compounds appear to lower blood levels of a protein linked to Alzheimer’s, scientists have found.

Medical researchers in New York studied 1,219 people over the age of 65 who were free of dementia. Participants were asked questions about their diet, and had their blood tested for beta-amyloid, one of the hallmarks of Alzheimer’s.

Blood beta-amyloid levels were found to lower with greater consumption of omega-3. A daily intake of one gramme of omega-3 above the average amount consumed by the study participants was associated with a 20 per cent to 30 per cent reduction in beta-amyloid.