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Of 260 normal older adults, those who ate baked or broiled fish weekly, but not fried fish, had greater gray matter volume in areas of the brain responsible for cognition and memory.  After 15 years, 47% of those who didn’t have fish at least once a week developed Alzheimer disease or other cognitive impairment, compared to 28% of those who ate fish regularly. (JAMA, Jan 4, 2012)
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