Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Fish protein—more specifically, fish and fish-derived products—have been investigated for their potential to support brain health and potentially mitigate cognitive decline associated with Alzheimer’s Disease (AD). The interest in fish protein centers largely on its content of essential amino acids and biologically active peptides, which may have neuroprotective effects. However, most of the scientific evidence linking fish consumption and Alzheimer’s prevention relates to omega-3 fatty acids (especially DHA and EPA), which are abundant in fatty fish, rather than the protein itself.

Some studies suggest that dietary intake of fish may correlate with reduced risk of cognitive decline or AD, and fish protein hydrolysates have shown antioxidative and anti-inflammatory properties in vitro and animal models. For example, certain peptides derived from fish protein can inhibit acetylcholinesterase, an enzyme targeted by some Alzheimer’s medications, or reduce amyloid-beta aggregation in preclinical studies. However, clinical trials directly testing isolated fish protein or fish protein hydrolysates in people with Alzheimer’s are limited and results are preliminary.

Overall, while there is a scientific rationale and some early supportive evidence from laboratory and animal research, the level of clinical evidence supporting fish protein as a treatment or preventive for Alzheimer’s Disease remains low. Most benefits attributed to fish consumption are likely due to the combination of nutrients in fish, including but not limited to protein. Therefore, the evidence rating is 2 out of 5.

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