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Biotech / Medical : Nutrition
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To: sim1 who wrote (11)7/23/2003 10:41:23 AM
From: Mike McFarland  Read Replies (1) of 577
 
A SEVEN-YEAR study of 815 nursing home residents — 131 of whom developed the brain-robbing disease — found those who reported eating fish at least once a week had a 60 percent lower risk of Alzheimer’s compared to those who rarely or never ate fish.
Researcher Martha Clare Morris of Rush-Presbyterian St. Luke’s Medical Center in Chicago, writing in The Archives of Neurology journal, credited polyunsaturated fatty acids found in fish, nuts and oily dressings for the protective effect.
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