Numerous studies have shown that eating fish is good for us.  The Omega-3 fatty acids found in many fish greatly reduces the risk of dying from heart disease.  A new study recently completed at the University of Pittsburgh School of Medicine finds that fish maybe good for our brains too.

In a 15 year study lead by Dr. Cyrus Raji, 260 older individuals with an average age of 71, had their brains measured by MRI-scans.  The people who ate more baked or broiled fish had more gray matter.  Gray matter makes up the main cells of the brain, and is primarily made up of neurons.  The more gray matter in your brain, the healthier it is.

The research also found a much lower risk of developing Alzheimer’s disease and mild cognitive impairment among the group that ate more baked or broiled fish.  To all my fellow Wisconsinites,  eating fried fish did not increase gray matter volume or reduce the risk of developing cognitive impairment.

Much more research needs to be done.  This study only showed an association between fish consumption and a healthier brain.  That being said… I know what I’m having for dinner tonight.

You can read more about this study in the Milwaukee Journal Sentinel.