Taiwan study finds diet of fish and tea helps reduce dementia risk

The key to a healthy brain lies in consumption of both tea and fish four times a week

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(Image/Pixabay)

(Image/Pixabay)

TAIPEI (Taiwan News) – Eating fish and drinking tea may help reduce the risk of dementia, according to a new study by Taiwan’s preeminent academic institutions.

Researchers from Academia Sinica, the National Health Research Institute, and National Yang-Ming University found that seniors who keep a diet comprising plant-based food and drinks, dairy products, as well as seafood and fish, are found to exhibit better cognitive performance, reported UDN.

In particular, fish and tea help protect the brain from dementia. The risk of the disease can be cut down by a remarkable 50 percent for those who consume both four times a week, the study suggested, based on the data from the Nutrition and Health Survey in Taiwan (NAHSIT).

The study examined the health of 1,436 elders, who had exhibited no dementia-related symptoms in the report collected between 1999 and 2000. Among the seniors, 19.53 percent were diagnosed with dementia in 2012, while people who followed the regimen of tea and fish consumption every week were less likely to succumb to cognitive illness.

A breakdown of the study indicated that 24.1 percent of individuals who ate fish and drank tea less than once a week developed dementia, while those who consumed both more than four times a week had the probability of developing the disease slashed to 12 percent.

Providing a possible explanation for the benefit of the diet, researcher Pan Wen-han (潘文涵) from Academia Sinica’s Institute of Biomedical Sciences suggested that animal tests have shown that Alzheimer’s disease, the most common type of dementia, can be attributed to inflammation, which damages brain neurons.

Omega-3-rich fish meat as well as phytochemicals in vegetables and fruits serve to reduce inflammation, while catechins in green tea can help suppress brain dysfunction in aged animals, Pan added.