Eating oily fish like mackerel or salmon could slash your risk of developing Alzheimer's disease by nearly 50 per cent, a new study has revealed. Scientists found that people with high levels of omega-3 DHA in their blood were at 49 per cent lower risk of getting the debilitating brain condition.
This was particularly true for those carrying the ApoE4 gene which doubles the chances of getting Alzheimer's. Study authors from the Fatty Acid Research Institute (FARI) in the US said their results could lead to a cheap, low-risk way to save billions in treatment.
The research took place within the Framingham Offspring Cohort and included 1,490 people aged 65 or over who did not have Alzheimer's. Researchers examined the association of red blood cell marine omega-3 docosahexaenoic acid (DHA) with Alzheimer’s Disease while also testing for an interaction with ApoE4 gene carriership.
