Fish & Memory (2014)

This study investigated fish & memory. In this study, 260 healthy people were assessed for their level of fish consumption, their cognitive function and also underwent an MRI to assess their brain volume twice with a 10-year interval. It was found that those who ate baked or grilled fish on a weekly basis had better cognitive function and better levels of grey matter in their brain.

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Raji, C. A., Erickson, K. I., Lopez, O. L., Kuller, L. H., Gach, H. M., Thompson, P. M., Riverol, M., & Becker, J. T. (2014). Regular fish consumption and age-related brain gray matter loss. American journal of preventive medicine47(4), 444–451.