It is a commonly held assumption that the omega-3 fatty acids acquired from eating fish could help protect brain health. A new study has revealed that while fish does appear to be beneficial to the brain, it might not be because of the omega-3.

Instead, researchers found that people who ate baked or broiled fish at least once weekly had more grey matter in regions of the brain associated with cognition and memory. Blood tests yielded no connection between omega-3 levels and changes in the brain associated with eating fish.

Data for the study was collected using 260 participants who scored normally on two separate cognition tests. Participants also answered surveys that questioned them on their eating habits, including the amount of fish they ate as well as preparation methods used, such as baking, broiling, or frying.

When fish is fried, the heat breaks down the fatty acids, reducing the amount present in the fish at the time of consumption. Researchers accounted for this when studying the effects of omega-3 in cognitive preservation.

Results yielded a different picture than researchers had expected. While eating fried fish is still not recommended over broiled or baked fish, the differences in omega-3 present in the fish did not indicate the differences in brain matter.

Further analysis led to a possible different interpretation. Those who ate fish that wasn’t fried at least once per week were also more likely to have received a college education. Researchers say that this indicates that the link between fish and brain health may be reflective of several lifestyle factors linked to protecting the brain rather than biological ones.

Plenty of research exists that states that omega-3 fatty acids are extremely beneficial to several parts of the body regardless of age. Known as a “structural fat” it is important to heart, eye and brain functions. The body cannot make the fatty acids itself so including it in a person’s diet is viewed as important to maintaining health for these areas.