Studies Champion Omega-3s for Slowing Mental Decline
Two new studies report that regular consumption of omega-3-rich food could prevent age-related cognitive decline. The first study, led by researchers from the Dutch National Institute for Public Health and the Environment, used a longitudinal assessment of 210 men without Alzheimer's disease, collecting dietary data via crosscheck dietary histories in 1990, when the subjects were 70-89 years old. Cognitive function was assessed using the Mini-Mental State Examination (MMSE). The authors conclude that over a period of five years, consumers of approximately 400 milligrams of omega-3 fatty acids, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) per day had less cognitive decline than those who consumed only about 20 milligrams per day. A second study from the University of North Carolina used a prospective design to investigate the potential benefits of omega-3 levels in the blood with cognitive decline in 2,251 white adults (average age 57 at baseline). Blood fatty acid concentrations were measured in all subjects at the start of the study and correlated with cognitive function assessed three and nine years later, assessing verbal learning, recent memory, psychomotor performance, linguistic impairment, and global cognition. After adjusting for potential confounding factors, the researchers report that global cognitive decline was not associated with omega-3 blood levels at baseline, but a subgroup analysis examining specific types of cognitive decline found that greater blood omega-3 fatty acid levels may prevent a decline in verbal fluency. (American Journal of Clinical Nutrition, volume 85, pages 1142-1147 and volume 85, pages 1103-1111)
