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Consumption of fish and Alzheimer’s Disease
Journal article   Open access   Peer reviewed

Consumption of fish and Alzheimer’s Disease

W. Newton and Alexandra McManus
The Journal of nutrition, health & aging, Vol.15(7), pp.551-552
2011
DOI: https://doi.org/10.1007/s12603-011-0065-x
PMID: 21808933
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Published77.58 kBDownloadView
CC BY-NC-ND V4.0,  Open Access

Abstract

Aging Geriatrics/Gerontology JNHA: Clinical Neurosciences Medicine Medicine & Public Health Neurosciences Nutrition Primary Care Medicine Quality of Life Research
Alzheimer’s Disease (AD) has been described as ‘one of the most disabling and burdensome health conditions worldwide’ and is responsible for approximately 70% of dementia in the elderly. Based on the current prevalence of AD, an aging world population and the associated projected health care requirements, it is estimated that by 2050, the prevalence of AD will reach 104 million with around 43% requiring ongoing health care. If the onset of AD can be reduced by as little as one year, the prevalence could be reduced by 10%. There is substantial commonality in research findings to date around the positive influence of seafood consumption in reducing the risk of dementia and AD. Emerging concern about the sustainability of global fisheries supports the recommendation of selective consumption of sustainable wild caught and increased emphasis on production of farmed fish supplies to meet consumption needs.

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UN Sustainable Development Goals (SDGs)

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#3 Good Health and Well-Being

Source: InCites

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26 Record Views
4 Times Cited - Web of Science

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Citation topics
1 Clinical & Life Sciences
1.68 Lipids
1.68.256 Fatty Acids
Web Of Science research areas
Geriatrics & Gerontology
Nutrition & Dietetics
ESI research areas
Agricultural Sciences
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