SAN DIEGO - July 30, 2003 - Adding to the numerous health benefits of eating fish, a study published July 21 in the Archives of Neurology suggests consumption of n-3 fatty acids, including omega-3 found in tuna, salmon and other seafood, reduces the risk of Alzheimer's disease.

The study, which took place between 1993 and 2000, included 815 participants between ages 65 and 94, and found that people who ate fish at least once a week had a 60 percent lower risk of Alzheimer's than those who never or rarely ate fish.

"The latest study adds to the growing body of evidence that suggests omega-3 is excellent for your health," said Van Effner, director of marketing for Chicken of the Sea. "For years, researchers and health professionals have been looking at the benefits of omega-3 to prevent or cure everything from arthritis and asthma to acne and depression," he said.

In addition, the American Heart Association recommends omega-3 for its numerous benefits for the heart. Previous research has shown that omega-3 reduces risk of sudden death, decreases blood clots, improves arterial health and lowers blood pressure.

The heart association suggests people in good health and patients with or at risk for cardiovascular disease eat fish at least two times a week because of its omega-3 and protein content and low levels of saturated fat.

Sharon McNerney, a registered dietitian from California, said eating canned and pouched seafood is an inexpensive and convenient way to add omega-3 to a person's diet.

"Canned and pouched seafood offers all the health benefits of omega-3 and fits into the busy lifestyles of today's consumers," she said. "The latest research that indicates a correlation between seafood consumption and Alzheimer's prevention gives people one more reason to eat fish."

To measure seafood consumption among study participants, the Archives of Neurology study administered a food frequency questionnaire, which included questions regarding the frequency in which the participants ate four seafood items: tuna sandwich, fishsticks/fish cakes/fish sandwich, fresh fish as main dish, and shrimp/lobster/crab.

Effner points out that the study's findings are exciting, but that more research needs to be done.
"It's important to note that the current study is qualitative in nature and does have its limitations," he said, "but it certainly paves the way for future research in the area and provides another possible benefit to eating seafood."