IN BRIEF
- Eating seafood twice a week may decrease the risk of Alzheimer’s by 30 per cent.
- Protecting memory cells is not the only benefit of consuming seafood.
For many Australians, seafood is more than just a tasty meal choice—scientists now suggest it might be an effective weapon against a dreaded brain condition.
According to a recent study, consuming seafood twice weekly can potentially reduce the risk of Alzheimer’s by 30% and lower the chance of developing dementia by 10%. This conclusion comes from researchers at Curtin University and Murdoch University, who analyzed 281 peer-reviewed studies focusing on seafood and human nutrition.
300 grams a week
Alexandra McManus, an epidemiologist from Curtin University involved in the research, suggests a weekly intake of 300 grams of seafood.
“It’s not a massive quantity, and it doesn’t have to be costly,” McManus explained to the Australian Associated Press. “The key is maintaining health throughout our lives.”
In recent years, several studies have highlighted the beneficial role of seafood in preventing Alzheimer’s disease.
For instance, a 2024 European study, published in the journal Aging Clinical and Experimental Research, found a correlation between fish consumption and reduced cognitive decline. Those who consumed the most fish were less likely to develop Alzheimer’s and dementia.
According to other research, a Mediterranean-style diet rich in oily fish can help reduce the risk of dementia.
More than protecting the brain
Protecting memory cells is not the only benefit of consuming seafood.
“Seafood is a great source of lean protein and provides other nutrients, including vitamins A and D, B group vitamins, iodine, zinc, selenium and iron,” McManus said.
For older adults, regularly eating seafood can help boost bone health and muscle strength.
“If you have, say, four servings of seafood a week, you can maintain that strength in your muscles and that overall function,” McManus said.
“Once you have good muscle strength and good muscle function, then you’ve got less chance of falling.”
McManus’ research indicates that consuming seafood twice a week can reduce the risk of cardiovascular disease by 30 per cent. Additionally, adults who regularly eat seafood show a 26 per cent lower risk of experiencing depression.
Based on the research, Omega-3s found in seafood play a key role in reducing inflammation, supporting blood vessel function and maintaining brain structure.
“Whilst there are a number of supplements on the market that are high in Omega-3s and can provide good health benefits, there are many more benefits to eating whole seafood,” McManus said.
“Previously, it was just ‘eat more fish’, but this is ‘eat more seafood as part of a healthy diet.’”
Nutrition scientist and dietitian Joanna McMillan said: “Two serves a week is something virtually every Australian can do.”
“We’re not talking about an expensive supplement routine or a complicated diet overhaul, just one small, realistic change that can make a genuine difference to long-term health.”
McMillan said that “fresh, frozen and across a variety of species, all seafood counts toward your two serves”.
For the latest from SBS News, download our app and subscribe to our newsletter.
