News Detail
December 12, 2011

Eating Fish Reduces Risk of Alzheimer’s Disease, Pitt Study Finds

PITTSBURGH, Nov. 30, 2011 – People who eat baked or broiled fish on a weekly basis may be improving their brain health and reducing their risk of developing Mild Cognitive Impairment (MCI) and Alzheimer’s disease, according to a University of Pittsburgh School of Medicine the full article below.