Consumption of fish and n-3 fatty acids and risk of incident Alzheimer disease

Arch Neurol. 2003 Jul;60(7):940-6. doi: 10.1001/archneur.60.7.940.

Abstract

Background: Dietary n-3 polyunsaturated fatty acids improve brain functioning in animal studies, but there is limited study of whether this type of fat protects against Alzheimer disease.

Objective: To examine whether fish consumption and intake of different types of n-3 fatty acids protect against Alzheimer disease.

Design: Prospective study conducted from 1993 through 2000, of a stratified random sample from a geographically defined community. Participants were followed up for an average of 3.9 years for the development of Alzheimer disease.

Patients: A total of 815 residents, aged 65 to 94 years, who were initially unaffected by Alzheimer disease and completed a dietary questionnaire on average 2.3 years before clinical evaluation of incident disease.

Main outcome measures: Incident Alzheimer disease diagnosed in a structured neurologic examination by means of standardized criteria.

Results: A total of 131 sample participants developed Alzheimer disease. Participants who consumed fish once per week or more had 60% less risk of Alzheimer disease compared with those who rarely or never ate fish (relative risk, 0.4; 95% confidence interval, 0.2-0.9) in a model adjusted for age and other risk factors. Total intake of n-3 polyunsaturated fatty acids was associated with reduced risk of Alzheimer disease, as was intake of docosahexaenoic acid (22:6n-3). Eicosapentaenoic acid (20:5n-3) was not associated with Alzheimer disease. The associations remained unchanged with additional adjustment for intakes of other dietary fats and of vitamin E and for cardiovascular conditions.

Conclusion: Dietary intake of n-3 fatty acids and weekly consumption of fish may reduce the risk of incident Alzheimer disease.

Publication types

  • Research Support, U.S. Gov't, P.H.S.

MeSH terms

  • Aged
  • Aged, 80 and over
  • Alzheimer Disease / epidemiology*
  • Diet*
  • Docosahexaenoic Acids
  • Eicosapentaenoic Acid
  • Fatty Acids, Omega-3
  • Fatty Acids, Unsaturated
  • Female
  • Follow-Up Studies
  • Humans
  • Male
  • Nutrition Assessment
  • Risk Factors
  • Seafood*

Substances

  • Fatty Acids, Omega-3
  • Fatty Acids, Unsaturated
  • Docosahexaenoic Acids
  • Eicosapentaenoic Acid