Fish has long held a reputation as “brain food.” But is this justified, or is it merely an old wives’ tale?
Seafood Eaters Fare Better:
A new meta-analysis of 21 studies shows that people who eat more seafood are less likely to be diagnosed with dementia or Alzheimer’s disease. The follow-up period on the studies ranged from about two years up to more than two decades, with 181,530 people included.
The omega-3 polyunsaturated fatty acids in fish and shellfish also seemed to reduce the risk of mild cognitive impairment and Parkinson disease. DHA (docosahexaenoic acid) seems to be most protective, although the analysis could not detect a simple dose-response curve.
American Journal of Clinical Nutrition, Feb., 2016
DHA as Brain Food Is Not Supported by Experiment:
The hypothesis that more DHA means better cognitive function is not so straightforward. An experiment in which 86 healthy people between 50 and 70 years old were given DHA as a supplement for six months did not show any improvement in cognitive function as assessed by tests. Neither DHA alone nor DHA in combination with ginkgo, vitamins B6 and B12 and phosphatidylserine showed any effect on blood flow in the brain, either.
Perhaps the message is to eat fish and other whole foods that provide omega-3 fatty acids and not to rely on supplements such as DHA isolated from real food.
