Fish Consumption and the Risk of Alzheimer Disease

Friedland, Robert P.

doi:10.1001/archneur.60.7.923

Cited by 48 publications

(12 citation statements)

References 14 publications

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“…AD represents a significant and growing public health burden since affects more than 10 million people worldwide [34]. AD is expected to increase dramatically from the current prevalence of 12.4% of the population in individuals 65 years and older to almost 20% by 2030 [35]. The aetiology is complex and multifactorial and environmental factors appear to modify genetic risk [36,37].…”

Section: Alzheimer's Diseasesmentioning

confidence: 99%

Polyunsaturated Fatty Acids and Neurological Diseases

Salvati

Attorri²,

Benedetto³

et al. 2006

MRMC

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Section: Alzheimer's Diseasesmentioning

confidence: 99%

Polyunsaturated Fatty Acids and Neurological Diseases

Salvati

Attorri²,

Benedetto³

et al. 2006

MRMC

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“…Oily fish are a rich source of omega-3 long-chain polyunsaturated fatty acids (n−3 LCPs), which have antiinflammatory, antioxidant, antiatherogenic (5), antiamyloid, and neuroprotective properties (7, 8). Evidence of a benefit of fish consumption on dementia risk is currently limited to developed countries.…”

Section: Introductionmentioning

confidence: 99%

Dietary fish and meat intake and dementia in Latin America, China, and India: a 10/66 Dementia Research Group population-based study

Albanese

Dangour

Uauy

et al. 2009

The American Journal of Clinical Nutrition

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Background: Evidence of an association between fish and meat consumption and risk of dementia is inconsistent and nonexistent in populations in developing countries.Objective: The objective was to investigate associations between fish and meat consumption with dementia in low- and middle-income countries.Design: One-phase cross-sectional surveys were conducted in all residents aged ≥65 y in 11 catchment areas in China, India, Cuba, the Dominican Republic, Venezuela, Mexico, and Peru. A total of 14,960 residents were assessed by using the 10/66 standardized protocol, which includes face-to-face interviews for dietary habits and a cross-culturally validated dementia diagnosis.Results: Dietary intakes and the prevalence of dementia varied between sites. We combined site-specific Poisson regression prevalence ratios (PRs) for the association between fish and meat consumption and dementia in 2 fixed-effect model meta-analyses adjusted for sociodemographic and health characteristics and fish and meat consumption as appropriate. We found a dose-dependent inverse association between fish consumption and dementia (PR: 0.81; 95% CI: 0.72, 0.91) that was consistent across all sites except India and a less-consistent, dose-dependent, direct association between meat consumption and prevalence of dementia (PR: 1.19; 95% CI: 1.07, 1.31).Conclusions: Our results extend findings on the associations of fish and meat consumption with dementia risk to populations in low- and middle-income countries and are consistent with mechanistic data on the neuroprotective actions of omega-3 (n–3) long-chain polyunsaturated fatty acids commonly found in fish. The inverse association between fish and prevalent dementia is unlikely to result from poorer dietary habits among demented individuals (reverse causality) because meat consumption was higher in those with a diagnosis of dementia.

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“…x-3 PUFAs in general and long-chain x-3 PUFAs [eicosapentaenoic acid (EPA) and docosahexahenoic acid (DHA), the most abundant long-chain PUFA in the brain] in particular have beneficial effects on cardiovascular function, including anti-inflammatory, antiarrythmic, antiaggregant, and antiatherogenic effects [22]. x-3 PUFAs in general and long-chain x-3 PUFAs [eicosapentaenoic acid (EPA) and docosahexahenoic acid (DHA), the most abundant long-chain PUFA in the brain] in particular have beneficial effects on cardiovascular function, including anti-inflammatory, antiarrythmic, antiaggregant, and antiatherogenic effects [22].…”

mentioning

confidence: 99%

Conflict of evidence: Carotenoids and other micronutrients in the prevention and treatment of cognitive impairment

Polidori¹,

Spirt²,

Stahl³

et al. 2012

BioFactors

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Cognitive impairment is a common age-related disorder which affects in the stadium and type Alzheimer's Disease (AD) a steadily growing number of patients. AD is not curable and is not being easily diagnosed in its preclinical phase. This work aims at highlighting the complex though promising rationale for the use of selected micronutrients against age-related cognitive impairment and its progression. The advances made in the last decades in both defining the etiopathogenesis of cognitive impairment and in revealing mechanisms of action underlying possible preventive effects of several vitamins and micronutrients--likely related to antioxidant activity and modulation of cellular signaling--is being accompanied by conflicting results of most clinical trials. Therefore, available data do not currently support the use of substances such as carotenoids, polyphenols, vitamin D, curcumin, vitamin E, vitamin C, or lipoic acid in AD prevention and/or treatment. This might be partly due to the fact that cognitive impairment and especially AD are extremely complex disorders. The main obstacle to the inclusion of micronutrients among anticognitive impairment drug strategies, however, is that studies conducted so far are poorly comparable and probably underestimate of the role of vascular damage in age-related cognitive impairment. A possible clinical benefit of these substances in AD is not disproved to date, thus further better designed studies are needed.

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Fish Consumption and the Risk of Alzheimer Disease

Cited by 48 publications

References 14 publications

Polyunsaturated Fatty Acids and Neurological Diseases

Polyunsaturated Fatty Acids and Neurological Diseases

Dietary fish and meat intake and dementia in Latin America, China, and India: a 10/66 Dementia Research Group population-based study

Conflict of evidence: Carotenoids and other micronutrients in the prevention and treatment of cognitive impairment

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