Three new studies have found that fish and the fatty acids in fish may improve cognitive performance, particularly in the elderly.
The first study from Norway compared the fish intake of over 2,000 older adults with how they scored on a cognitive performance test. Those who ate more than 10 grams of fish per day (about 0.3 oz. per day) had higher test scores and lower incidence of declining cognitive function.
Similarly, a Dutch study found that adults between the ages of 50 and 70 with higher blood levels of omega-3 fatty acids had lower rates of decline in cognitive function.
Lastly, researchers from New Zealand have found evidence linking high levels of eicopanentaenoic acid (EPA), a type of omega-3 fat found in fish, to improved physical and mental health.
Health Canada recommends eating at least two servings of fish each week. One serving equals 2.5 oz. (75 grams) of cooked fresh fish or half a cup (125 ml) of canned fish.
Fish that are particularly high in omega-3 fats include sardines, Atlantic mackerel, tuna, salmon, Chilean sea bass, red snapper and Atlantic halibut.
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