Eating Fish Reduces Risk of Alzheimer’s Disease, Study Finds

ScienceDaily (Nov. 30, 2011) – People who eat baked or broiled fish on a weekly basis may be improving their brain health and reducing their risk of developing mild cognitive impairment (MCI) and Alzheimer’s disease, according to a study presented November 30 at the annual meeting of the Radiological Society of North America (RSNA).

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Eating Fish Reduces Risk of Alzheimer’s Disease, Study Finds

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