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IN BRIEF
- Eating seafood twice a week may decrease the risk of Alzheimer’s by 30 per cent.
- Protecting memory cells is not the only benefit of consuming seafood.
For a significant number of Australians, seafood is just a part of their diet. However, scientists propose that it might also serve as a potent shield against a dreaded brain disorder.
According to a recent study conducted by researchers from Curtin University and Murdoch University, consuming seafood twice weekly could reduce the risk of developing Alzheimer’s by 30% and dementia by 10%.
This study involved a comprehensive review of scientific literature on seafood and human nutrition, evaluating 281 peer-reviewed research papers.
300 grams a week
Alexandra McManus, an epidemiologist from Curtin University, noted that the research advocates for a weekly intake of 300 grams of seafood.
“We aren’t recommending an enormous quantity, nor are we suggesting anything particularly costly. It’s fundamentally about maintaining health throughout our lives,” she explained to the Australian Associated Press.
In recent years, various studies have shown a positive impact of eating seafood on the prevention of Alzheimer’s.
A 2024 study in Europe, published in the journal Aging Clinical and Experimental Research, has shown that eating fish is linked to a lower risk of cognitive decline. The research showed that those with the highest fish consumption had a lower likelihood of developing Alzheimer’s and dementia.
According to another research, a Mediterranean-style diet rich in oily fish can help reduce the risk of dementia.
More than protecting the brain
Protecting memory cells is not the only benefit of consuming seafood.
“Seafood is a great source of lean protein and provides other nutrients, including vitamins A and D, B group vitamins, iodine, zinc, selenium and iron,” McManus said.
For older adults, regularly eating seafood can help boost bone health and muscle strength.
“If you have, say, four servings of seafood a week, you can maintain that strength in your muscles and that overall function,” McManus said.
“Once you have good muscle strength and good muscle function, then you’ve got less chance of falling.”
McManus’ research indicates that consuming seafood twice a week can reduce the risk of cardiovascular disease by 30 per cent. Additionally, adults who regularly eat seafood show a 26 per cent lower risk of experiencing depression.
Based on the research, Omega-3s found in seafood play a key role in reducing inflammation, supporting blood vessel function and maintaining brain structure.
“Whilst there are a number of supplements on the market that are high in Omega-3s and can provide good health benefits, there are many more benefits to eating whole seafood,” McManus said.
“Previously, it was just eat more fish, but this is eat more seafood as part of a healthy diet.”
Nutrition scientist and dietitian Joanna McMillan said, “Two serves a week is something virtually every Australian can do.”
“We’re not talking about an expensive supplement routine or a complicated diet overhaul, just one small, realistic change that can make a genuine difference to long-term health.”
McMillan said that “fresh, frozen and across a variety of species, all seafood counts toward your two serves”.
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