Seafood Consumption May Play a Role in Reducing Risk for Alzheimer's


New research published Feb. 2 in the Journal of the American Medical Association found that older adults with a major risk gene for Alzheimer’s disease known as APOEɛ4 who ate at least one seafood serving per week showed fewer signs of Alzheimer’s-related brain changes.  In contrast, this association was not found in the brains of volunteers who ate fish weekly but did not carry the risk gene.   


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