Three oily fish meals a week can cut memory loss by 25 per cent

Researchers found eating fish three times a week led to a reduction in harmful brain lesions that can trigger Alzheimer's disease and stroke, according to British news reports.It is thought that omega-3 fatty acids in fish oils may reduce inflammation of the brain and play a part in brain development and nerve cell regeneration, claim researchers in the medical journal Neurology.  Britons are already advised to eat fish at least twice a week, including one portion of oily fish. In the latest study, 3,660 volunteers aged 65 and older had brain scans to detect small lesions, known as silent infarcts, in the brain that can cause loss of thinking skills, stroke or dementia. Scans were performed-again five years later on 2,313 of the participants, who were also given questionnaires about fish in their diets. The study found those who ate steamed, grilled or baked oily fish three times or more each week had a 26 per cent lower risk of having brain lesions. Eating only one serving of this type of fish per week led to a 13 per cent lower risk.