Results of a new study conducted by researchers from Chalmers University of Technology in Sweden provide more information about the long-term neurological health benefits of fish consumption. According to researchers, parvalbumin – a protein found in several types of fish – helps prevent the formation of amyloid plaques in the brain, which are associated with Parkinson’s disease and other neurological conditions like Alzheimer’s and Huntington’s.
The connection between fish consumption and cognitive (brain) health, which is largely assumed to be related to healthy omega-3 and omega-6 fatty acids, has remained somewhat unclear in scientific research. This new study suggests the association is strongly linked to parvalbumin.
The researchers discovered that parvalbumin “scavenges” alpha-synuclein proteins that bind together and cause neurological problems, and use the proteins for its own purposes instead, preventing the formation of damaging plaques in the brain. High levels of parvalbumin are found in herring, cod, carp, sockeye salmon, and red snapper.