12.01.05
Indication: Alzheimer’s disease
Source: Arch Neurol, October 10, 2005; [Epub ahead of print].
Research: To examine whether intakes of fish and their beneficial omega 3 fatty acids protect against age-related cognitive decline, researchers measured the performance of over 3700 people on simple tests, such as recalling details of a story. The subjects were Chicago residents, 65 years and older, who participated in the Chicago Health and Aging Project. The subjects took the tests three times over six years. They also filled out a questionnaire about what they ate, which included 139 foods.
Results: Fish intake was associated with a slower rate of cognitive decline in mixed models adjusted for age, sex, race, education, cognitive activity, physical activity, alcohol consumption and total energy intake. Compared with a decline rate among persons who consumed fish less than weekly, the rate was 10% slower among persons who consumed one fish meal per week and 13% slower among persons who consumed two or more fish meals per week. The fish association was not accounted for by cardiovascular-related conditions or fruit and vegetable consumption but was modified after adjustment for intakes of saturated, polyunsaturated and trans fats. There was little evidence that the omega 3 polyunsaturated fatty acids were associated with cognitive change. Researchers concluded that although fish consumption may be associated with slower cognitive decline with age, further study is needed to determine whether fat composition is the relevant dietary constituent.
Source: Arch Neurol, October 10, 2005; [Epub ahead of print].
Research: To examine whether intakes of fish and their beneficial omega 3 fatty acids protect against age-related cognitive decline, researchers measured the performance of over 3700 people on simple tests, such as recalling details of a story. The subjects were Chicago residents, 65 years and older, who participated in the Chicago Health and Aging Project. The subjects took the tests three times over six years. They also filled out a questionnaire about what they ate, which included 139 foods.
Results: Fish intake was associated with a slower rate of cognitive decline in mixed models adjusted for age, sex, race, education, cognitive activity, physical activity, alcohol consumption and total energy intake. Compared with a decline rate among persons who consumed fish less than weekly, the rate was 10% slower among persons who consumed one fish meal per week and 13% slower among persons who consumed two or more fish meals per week. The fish association was not accounted for by cardiovascular-related conditions or fruit and vegetable consumption but was modified after adjustment for intakes of saturated, polyunsaturated and trans fats. There was little evidence that the omega 3 polyunsaturated fatty acids were associated with cognitive change. Researchers concluded that although fish consumption may be associated with slower cognitive decline with age, further study is needed to determine whether fat composition is the relevant dietary constituent.