IN BRIEF
- Eating seafood twice weekly may lower Alzheimer’s risk by 30 percent.
- Seafood consumption offers additional benefits beyond brain health.
For many Australians, seafood might just be a tasty option, but researchers highlight that it could serve as a strong defense against a concerning brain condition.
Consuming seafood twice a week could cut the risk of Alzheimer’s by 30 percent and dementia by 10 percent, according to a study by researchers at Curtin University and Murdoch University, who reviewed 281 peer-reviewed studies on the topic.
300 grams a week
Alexandra McManus, an epidemiologist at Curtin University, mentioned that the findings recommend aiming for 300 grams of seafood each week.
“It’s not a large quantity, and it doesn’t have to be costly. The focus is really on health throughout our lives,” she stated.
Recent studies have shown positive outcomes related to seafood consumption and Alzheimer’s prevention.
A 2024 study published in a European journal indicated that a higher fish intake is associated with a reduced risk of cognitive decline, revealing that those who ate more fish were less likely to develop Alzheimer’s or dementia.
Moreover, it appears that a Mediterranean diet, rich in oily fish, may also help in reducing dementia risk.
More than protecting the brain
Aside from supporting memory cells, seafood consumption brings various other advantages.
“Seafood provides lean protein and is packed with important nutrients like vitamins A and D, various B vitamins, iodine, zinc, selenium, and iron,” McManus added.
For older adults, eating seafood regularly can enhance bone health and muscle strength.
“If you enjoy, for example, four servings of seafood each week, you can sustain muscle strength and overall function,” McManus noted.
“Strong muscles contribute to a lower risk of falls.”
McManus’ research also suggests that eating seafood twice weekly can decrease the likelihood of cardiovascular issues by 30 percent. Additionally, regular seafood eaters show a 26 percent lower chance of experiencing depression.
The Omega-3 fatty acids found in seafood play a significant role in reducing inflammation, enhancing blood vessel function, and maintaining brain structure.
“While there are numerous Omega-3 supplements available that offer health advantages, whole seafood provides many additional benefits,” McManus remarked.
“The message has shifted from ‘eat more fish’ to ‘incorporate more seafood into a healthy diet.'”
Nutrition scientist Joanna McMillan stated that “two servings a week is something virtually all Australians can achieve.”
“We’re not suggesting an expensive supplement regimen or a complex dietary change—just a simple, attainable adjustment that can dramatically improve long-term health,” she explained.
According to McMillan, “all forms of seafood, whether fresh or frozen and across various species, contribute to your two servings.”
