Seniors with a genetic predisposition to developing Alzheimer’s disease are less likely to suffer from the memory-robbing disorder if they eat at least one serving of seafood each week, new research shows.

The study, published in the Journal of the American Medical Association, found that older adults with a major risk gene for Alzheimer's — known as APOE4 — who were regular fish diners showed fewer signs of Alzheimer's-related brain changes.

The researchers also found that seafood consumption was associated with increased mercury levels in the brains of the study participants, but not the amount of beta amyloid protein plaques and tau protein tangles, the hallmarks of Alzheimer's disease.

The study, conducted by Rush University Medical Center, involved analyses of annual dietary questionnaires administered over a number of years and examinations of their medical records.
It was by the National Institute on Aging.