RESEARCH AND MARKET EXPRESS

Fish, Omega-3s May Prevent Alzheimer's

The Rush Institute for Healthy Aging, CHICAGO
--Weekly fish intake and dietary consumption of omega-3s may reduce the risk of Alzheimer's disease, according to investigators at the Rush Institute for Healthy Aging. The prospective study, which spanned seven years, was published in the July issue of the Archives of Neurology (60, 7:940-6, 2003) (archneur.ama-assn.org).

To examine the effects of omega-3 and fish consumption on the incidence of Alzheimer's disease, researchers enrolled 815 residents (ages 65 to 94 years) who were free of Alzheimer's at baseline. They completed a dietary questionnaire approximately 2.3 years before clinical evaluation for Alzheimer's development and were followed up for an average of 3.9 years.

While 131 participants developed Alzheimer's disease, those who consumed fish once a week or more had a 60-percent reduced risk compared to those who rarely or never ate fish. In addition, total intake of omega-3 polyunsaturated fatty acids (PUFAs) and docosahexaenoic acid (DHA) intake, but not eicosapentaenoic acid (EPA), was also associated with a risk reduction. Researchers noted the associations between omega-3 PUFAs and Alzheimer's were still valid even after they adjusted for intakes of other dietary fats and vitamin E, and health risks such as heart disease. Researchers concluded dietary omega-3 intake and fish consumption reduce the risk of Alzheimer's disease.

(Published: Archives of Neurology (60, 7:940-6, 2003) )


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