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If you are elderly the more fish you eat each day the better your brain power

Dec 06, 2007

Researchers from Oxford University, the University of Oslo, and the University of Bergen evaluated the connection between fish consumption and cognitive performance in 2031 subjects 70 to 74 years of age. People who had an average intake of 10 grams or more of fish each day performed better on cognitive function tests on average, and had a lower rate of poor performance than those who consumed less than 10 grams per day. The higher the intake of fish the better the cognitive performance with the best performance achieved at 75 grams or more of fish each day. The study is published in the November 2007 issue of the American Journal of Clinical Nutrition.

Higher plasma levels of Fish Oil Fatty Acids were associated with less of a decline in the speed of mental processing in adults

The amount of Fish Oil fats was measured in 807 subjects between 50 to 70 years of age over a 3-year period. Higher blood levels of EPA and DHA were associated with the speed of thinking and understanding complex issues. The study is published in the November 2007 issue of the American Journal of Clinical Nutrition.

The stunning drop in cardiovascular deaths seen in the USA since the mid 1950s may be partially attributable to rising Folic Acid levels and declining homocysteine

In the mid-20th century United States, deaths from vascular disease reached their peak incidence in 1955 but no one new the cause for this epidemic. In 1962 it started to become apparent that an elevated level of homocysteine was associated with vascular disease. The fact that Homocysteine directly harms the lining of blood vessel walls also became apparent. Numerous clinical and epidemiological studies have established that elevated blood homocysteine is a strong cause of vascular disease in the general population. The dramatic decline in cardiovascular mortality in the United States since 1950 may be attributable in part to voluntary fortification of foods with Vitamins B6 and Folic Acid. The mandated fortification of the U.S. food supply with Folic Acid since 1998 is associated with a further decline in dying from vascular disease presumably because of an increased blood folate (Folic Acid) level and a decreased homocysteine level. The review was performed at the Department of Veterans Affairs Medical Center in West Roxbury, Ma, and is published in the November 2007 issue of the American Journal of Clinical Nutrition.