10.01.03
Indication: Alzheimer’s disease
Source: Archives of Neurology, July 2003;60(7):940-6.
Research: This study examined fish consumption and the intake of DHA and other types of omega 3 fatty acids in an effort to identify any protective effect against Alzheimer’s disease. A total of 815 subjects, ages 65 to 94, who were initially unaffected by Alzheimer’s disease, participated in the study. Participants were followed up for an average of 3.9 years for the development of Alzheimer’s disease. Subsets of the 815 participants were categorized and evaluated according to their varying intake of fish, DHA, EPA, alpha linolenic acid or a combination of omega 3 fatty acids, including DHA, EPA and alpha linolenic acid.
Results: The study authors noted that DHA had the strongest protective effect against Alzheimer’s disease. The groups with the highest intake of DHA demonstrated statistically significant reductions of 60-80% in developing Alzheimer’s disease. The authors also reported that EPA appeared to have no protective effect and alpha linolenic acid was protective but only in people with a specific genotype. The authors concluded from this and other studies that the dietary intake of omega 3 fatty acids and weekly consumption of fish may reduce the risk of Alzheimer’s disease.
Source: Archives of Neurology, July 2003;60(7):940-6.
Research: This study examined fish consumption and the intake of DHA and other types of omega 3 fatty acids in an effort to identify any protective effect against Alzheimer’s disease. A total of 815 subjects, ages 65 to 94, who were initially unaffected by Alzheimer’s disease, participated in the study. Participants were followed up for an average of 3.9 years for the development of Alzheimer’s disease. Subsets of the 815 participants were categorized and evaluated according to their varying intake of fish, DHA, EPA, alpha linolenic acid or a combination of omega 3 fatty acids, including DHA, EPA and alpha linolenic acid.
Results: The study authors noted that DHA had the strongest protective effect against Alzheimer’s disease. The groups with the highest intake of DHA demonstrated statistically significant reductions of 60-80% in developing Alzheimer’s disease. The authors also reported that EPA appeared to have no protective effect and alpha linolenic acid was protective but only in people with a specific genotype. The authors concluded from this and other studies that the dietary intake of omega 3 fatty acids and weekly consumption of fish may reduce the risk of Alzheimer’s disease.