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Those who are suffering from memory loss now have a ray of hope. In a study it is revealed that eating tuna and other kinds of fish may help lower risk of memory loss.

For the study, 3,660 people age 65 and older underwent brain scans to detect small lesions in the brain that can cause stroke, dementia or loss of thinking skills.

Scans were performed again five years later on 2,313 of the participants. They were also given questionnaires about fish in their diets.

The study found that people who ate broiled or baked tuna and other fish high in omega-3 fatty acids (called DHA and EPA) three times or more per week had a nearly 26 percent lower risk of having the silent brain lesions that can cause dementia and stroke compared to non fish-eating people.

Eating just one serving of this type of fish per week led to a 13 percent lower risk. The study also found people who regularly ate these types of fish had fewer changes in the white matter in their brains.