Consuming Fish May Lower Cerebrovascular Disease Risk

Consuming Fish May Lower Cerebrovascular Disease Risk

Consuming fish may lower cerebrovascular disease risk. The cerebrovascular disease also called vascular brain disease impacts the blood vessels in the brain. It is the fifth leading cause of death in the United States.

Health experts show the link between fish intake with a lower risk of cerebrovascular disease.

The latest study found an association between higher fish consumption and lower levels of vascular brain damage in individuals, aged 65–74 years.

Consuming fish two-three times per week was associated with lower levels of cerebrovascular disease-associated brain markers.

Cerebrovascular disease, or vascular brain disease, refers to a group of conditions, diseases, and disorders that affect blood flow and the blood vessels in the brain, such as stroke and vascular malformation.

Cerebrovascular disease is the world’s second leading cause of death. Cerebrovascular diseases can cause the development and progression of cognitive impairment and dementia.

The study shows a link between eating fish two or more times every week and lower levels of vascular brain damage, especially in healthy older adults aged 75 years. A similar effect was found in the participants aged 65–69 years.

The study was published in the journal Neurology.

“The magnitude of the association was also quite significant, as it was about similar to hypertension (a major risk factor for cerebrovascular disease), but in the opposite direction,” Dr. Jyrki Virtanen, an associate professor at the University of Eastern Finland, who was not involved in the study said.