Dr. Maurizio Battino, scientific researcher and director of the Fundación Universitaria Iberoamericana (Iberoamerican University Foundation, FUNIBER) at its headquarters in Italy, participates in a study that analyzes the association between fish consumption and cognitive impairment and other types of dementia.
During the last decades, increased longevity and population aging have transformed the epidemiology of diseases, significantly increasing age-related conditions. Among these, mental and cognitive health problems have emerged as a significant global challenge in the elderly. In particular, diseases such as Alzheimer’s disease and other forms of dementia affect approximately 60 million people worldwide, and this number is projected to triple by 2050.
Diet has been recognized as playing a crucial role in brain health and mental well-being. Specific nutrients such as healthy fats, certain amino acids, antioxidant vitamins, bioactive oligopeptides and phytochemicals, such as polyphenols, contribute to the maintenance of neuronal functionality and the reduction of inflammatory processes in the brain. In fact, dietary patterns that include fish as a major source of protein, such as the Mediterranean diet, the Nordic diet and the DASH dietary approach, are associated with a lower risk of neurodegenerative diseases.
Fish, widely studied for its health benefits, owes much of its positive impact to its omega-3 polyunsaturated fatty acid (PUFA) content. However, some recent research has also highlighted the role of bioactive oligopeptides, small molecules with antioxidant and anti-inflammatory properties that appear to directly influence brain health.
Although evidence indicates a convincing link between fish consumption and the prevention of neurodegenerative diseases, questions remain as to whether this food itself can prevent cognitive decline and dementia. Therefore, a study has been conducted to expand and update the existing evidence by evaluating the relationship between fish intake and outcomes related to cognitive impairment, dementia and Alzheimer’s disease through a meta-analysis based on observational studies. This approach aims to consolidate a more complete picture of the effects of fish on brain health.
The main results of the study indicate that higher fish consumption is associated with a lower risk of cognitive impairment, dementia and Alzheimer’s disease, with this dose-dependent relationship only for cognitive impairment. The variability observed in the studies is partially explained by factors such as age, while genetic differences seem to play a role although the data are not conclusive.
Fatty acids such as omega-3 present in fish play a protective role by modulating inflammation, reducing oxidative stress, improving endothelial function and preserving brain structure such as the hippocampus. Although much of this evidence comes from preclinical models, the findings are consistent with observations from population studies. In addition to omega-3, fish contains bioactive oligopeptides that may offer neuroprotective benefits by modulating inflammatory and antioxidant processes. These compounds also inhibit enzymes related to the formation of amyloid proteins, characteristic of Alzheimer’s disease.
Fish also provides essential vitamins and minerals such as iron, zinc, selenium, and vitamins B and D, which contribute to the maintenance of brain function. However, although these substances play an important role in neuronal functioning, their direct impact on the prevention of neurodegenerative diseases is not yet conclusive.
These results reinforce the importance of including fish in a balanced diet, especially in regions where it is part of traditional dietary patterns. However, further studies are required to determine the specific role of omega-3 and other fish components in brain health, and to address methodological and genetic limitations affecting the findings.
To learn more about this study, click here.
To read more research, consult the UNEATLANTICO repository.
The Iberoamerican University Foundation (FUNIBER) promotes several study programs in the area of health and nutrition, such as the International Master’s Degree in Nutrition and Dietetics. A highly relevant program that will provide you with specialized knowledge in the field. Do not miss the opportunity to become an expert in nutrition and contribute to the welfare of people.