Fish Consumption Improves Sleep And Thinking Skills In Children (Study)

Fish consumption has showed surprising results in improving sleep and sharpening people's minds.

Fish consumption has been linked with better sleep and improved thinking skills.

Fish consumption can help improve mental health, reduce the risk of insomnia, and improve thinking skills in children, according to a recent study.

A team of researchers from the University of Pennsylvania revealed that children who eat fish at least once a week have higher IQ scores than those who rarely or never consume fish.

While this isn’t the first study that states omega-3 acids found in fish improves children’s intellect and sleep patterns, it is the first study that links the two together, researchers note.

The study involved 541 Chinese children between 9 and 11 years old who were given a set of questionnaires about how often they ate fish over a one month period. Later on, the researchers gave the children an IQ test known as the Wechsler Intelligence Scale for Children-Revised, that measured verbal and nonverbal skills.

In addition, the parents had to complete separate questionnaires regarding their children’s length of sleep and also their evening disturbances and daytime fatigue.

Researchers noticed that children who ate fish at least once a week had 4.8 more points on the IQ test than those who rarely or never included fish in their diets. Kids who seldom ate fish had 3.3 more points.

The study was purely observational so researchers were not able to establish a causal link between eating fish and improved thinking skills.

“This area of research is not well-developed. It’s emerging,” states Jianghong Liu, lead author of the study and a Registered Nurse.

According to Liu, they looked at the effects of omega-3 fatty acids that stem from fish consumption rather than from supplements.

Besides sharpening people’s minds and improving their sleep, the National Institutes of Health state that omega-3 acids could also help with rheumatoid arthritis.

The study was published in the journal, Scientific Reports.

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