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A study in Norway, part of the Hordaland Health Study, looked at the link between eating different amounts of fish and fish products and cognitive performance.

The study found a positive association between eating such foods and the improved cognitive function.

In this study, 2,031 persons in Norway, who were aged 70 to 74, were put through a series of six cognitive tests. They also completed questionnaires which helped to record the type and amount of fish which they ate. Relationships between cognitive performance and several types of food were then analyzed. The foods included:

• Fatty fish
• Lean fish
• Processed fish
• Fish sandwich
• Fish or cod liver oil

The study found that persons who ate fish scored significantly better on all the cognitive tests. This was even after factors not associated with nutrition and proven to have an impact on cognitive function, such as education levels, were accounted for.

The positive effect of eating fish and fish-related foods were present to virtually all the tested cognitive abilities. On top of that, it was found that the higher the amount of such foods consumed, the better the results.

There is also a difference in the type of fish consumed. Generally, the effect was more significant for non-processed lean fish as well as fatty fish.

Source: VisionWorkUSA.com

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