A new study from Penn State University found that people who ate baked or broiled fish had healthier brains than those who ate fried fish or no fish at all. And it only took one serving a week to do it.
The researchers gauged brain health by measuring the participants’ grey matter volume (generally, the more volume, the healthier the brain). Compared to non-fish eaters, those who ate baked or broiled had 14 percent more grey matter in the brain region responsible for cognition and 4 percent more volume in the area that controls memory. Those who opted for fried, however, did not have any more grey matter than those who didn’t consume fish.