Fish consumption, n−3 fatty acids, and subsequent 5-y cognitive decline in elderly men: the Zutphen Elderly Study

Gelder, B.M. van; Tijhuis, Marja; Kalmijn, Sandra; Kromhout, Daan

doi:10.1093/ajcn/85.4.1142

Cited by 300 publications

(187 citation statements)

References 31 publications

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“…Neither of the two positive studies observed statistically significant inverse associations with dietary intake levels of the marine n-3 fatty acids (143,149) . However, of the six studies that measured biochemical levels of n-3 fatty acids, three observed statistically significant reductions in the rate of cognitive decline (83,86,150) and two others observed inverse associations with dementia (89,137) .…”

Section: Cardiovascular Mechanisms Of Fish Protectionmentioning

confidence: 82%

Nutritional determinants of cognitive aging and dementia

2011

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The objective of this review is to provide an overview of nutritional factors involved in cognitive aging and dementia with a focus on nutrients that are also important in neurocognitive development. Several dietary components were targeted, including antioxidant nutrients, dietary fats and B-vitamins. A critical review of the literature on each nutrient group is presented, beginning with laboratory and animal studies of the underlying biological mechanisms, followed by prospective epidemiological studies and randomised clinical trials. The evidence to date is fairly strong for protective associations of vitamin E from food sources, the n-3 fatty acid, DHA, found in fish, a high ratio of polyunsaturated to saturated fats, and vitamin B 12 and folate. Attention to the level of nutrient intake is crucial for interpreting the literature and the inconsistencies across studies. Most of the epidemiological studies that observe associations have sufficient numbers of individuals who have both low and adequate nutrient status. Few of the randomised clinical trials are designed to target participants who have low baseline status before randomising to vitamin supplement treatments, and this may have resulted in negative findings. Post-hoc analyses by some of the trials reveal vitamin effects in individuals with low baseline intakes. The field of diet and dementia is a relatively young area of study. Much further work needs to be done to understand dietary determinants of cognitive aging and diseases. Further, these studies must be particularly focused on the levels of nutrient intake or status that confer optimum or suboptimal brain functioning. Nutrition: Cognitive decline: Dementia: Antioxidant nutrients: Dietary fatsAfter more than a decade of research on nutrition and the aging brain, a number of promising nutritional factors have emerged that are also important to neurocognitive development. This review describes the evidence for these nutritional factors that show the most promise in the prevention of neurodegenerative disease. Among these are antioxidant nutrients, B-vitamins, dietary fat composition and n-3 fatty acids. Each of these factors has a body of literature to support underlying biological mechanisms for association as well as evidence of association from prospective epidemiological studies. The clinical trial evidence for vitamin supplements has been disappointing, but very few of these trials were designed to test whether supplementation is effective in persons who have low nutrient status for that particular dietary component.In general, potential recommendations to maintain a healthy brain reflect those that have been demonstrated to maintain a healthy heart: physical activity combined with a diet that has a high ratio of unsaturated to saturated fats, vegetables, fruits and fish. In this review, we first describe common neurodegenerative diseases of aging and some basic fundamentals in nutrient absorption and physiological function. These sections are followed by a review of the evidence for each die...

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Section: Cardiovascular Mechanisms Of Fish Protectionmentioning

confidence: 82%

Nutritional determinants of cognitive aging and dementia

2011

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“…Evidence is also accumulating that the intake of EPA and DHA may influence cognitive function in the elderly. In the Zutphen Elderly Study, van Gelder et al (2007) examined fish consumption in 210 males, aged 70 to 89 years in 1990, along with estimates of cognitive function in 1990 and 1995. A significant (P , 0.01) positive linear trend was seen for the relationship between EPA 1 DHA intake and cognitive ability with a mean difference in intake of about 380 mg/day being associated with a 1.1-point difference in cognition.…”

Section: Lc N-3 Fatty Acids and Chronic Diseasementioning

confidence: 99%

“…A significant (P , 0.01) positive linear trend was seen for the relationship between EPA 1 DHA intake and cognitive ability with a mean difference in intake of about 380 mg/day being associated with a 1.1-point difference in cognition. van Gelder et al (2007) concluded that moderate intakes of EPA 1 DHA may delay the decline in cognitive function in elderly men. More recent studies have, however, not shown an association between EPA/DHA intake and long-term dementia risk (Devore et al, 2009;Krö ger et al, 2009).…”

Section: Lc N-3 Fatty Acids and Chronic Diseasementioning

confidence: 99%

Milk and meat in our diet: good or bad for health?

Givens

2010

Animal

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Foods derived from animals are an important source of nutrients in the diet but there is considerable uncertainty about whether or not these foods contribute to increased risk of various chronic diseases. For milk in particular there appears to be an enormous mismatch between both the advice given on milk/dairy foods items by various authorities and public perceptions of harm from the consumption of milk and dairy products, and the evidence from long-term prospective cohort studies. Such studies provide convincing evidence that increased consumption of milk can lead to reductions in the risk of vascular disease and possibly some cancers and of an overall survival advantage from the consumption of milk, although the relative effect of milk products is unclear. Accordingly, simply reducing milk consumption in order to reduce saturated fatty acid (SFA) intake is not likely to produce benefits overall though the production of dairy products with reduced SFA contents is likely to be helpful. For red meat there is no evidence of increased risk of vascular diseases though processed meat appears to increase the risk substantially. There is still conflicting and inconsistent evidence on the relationship between consumption of red meat and the development of colorectal cancer, but this topic should not be ignored. Likewise, the role of poultry meat and its products as sources of dietary fat and fatty acids is not fully clear. There is concern about the likely increase in the prevalence of dementia but there are few data on the possible benefits or risks from milk and meat consumption. The future role of animal nutrition in creating foods closer to the optimum composition for long-term human health will be increasingly important. Overall, the case for increased milk consumption seems convincing, although the case for high-fat dairy products and red meat is not. Processed meat products do seem to have negative effects on long-term health and although more research is required, these effects do need to be put into the context of other risk factors to long-term health such as obesity, smoking and alcohol consumption.Keywords: milk, meat, chronic disease, animal nutrition ImplicationsIncreasing obesity and an ageing population increase the risk of chronic disease and its associated financial cost substantially. Diet is a modifier of risk and since milk, meat and their products are staple components of most Western diets, it is very important to understand whether these foods increase or decrease the risk of chronic disease. Milk appears to provide some worthwhile reduction in risk of cardiovascular disease and colorectal cancer and while this needs further understanding, the implications for milk production and milk consumers are potentially very substantial. There remains uncertainty about the effects of red meat and processed meat in the diet and these need urgent clarification both for the consumer and the producer. IntroductionPublic health nutrition is facing multiple and major challenges. In particular, there are three m...

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“…A higher educational level and higher engagement in physical, cognitive and social activities are lifestyle factors that may reduce the risk of dementia or cognitive decline (Hamer and Chida 2009;Kareholt et al 2011;Morgan et al 2012;Niti et al 2008;Sattler et al 2012). Nutritional epidemiology has examined the potential benefit on cognition of fatty acids (van Gelder et al 2007), vitamins (Mangialasche et al 2010;Tangney et al 2009), fish (van Gelder et al 2007), fruit and vegetables (Hughes et al 2010) with favorable but not fully consistent results. Thus, both genetic and lifestyle-related factors are involved in cognitive decline and dementia, but these factors do not contribute independently to neurodegeneration.…”

Section: Introductionmentioning

confidence: 99%

Genotype patterns at CLU, CR1, PICALM and APOE, cognition and Mediterranean diet: the PREDIMED-NAVARRA trial

et al. 2014

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The traditional Mediterranean diet (MedDiet) has shown beneficial effects on cognitive decline. Nevertheless, diet-gene interactions have been poorly evaluated. We aimed to investigate diet-gene interaction in the PREDIMED-NAVARRA randomized trial. A total of 522 participants (67 ± 6 years at baseline) enrolled in the PREDIMED-NAVARRA trial were randomly allocated to one of three diets: two MedDiets (supplemented with either extra-virgin olive oil or nuts) or a low-fat diet. They were evaluated with the Mini-Mental State Examination (MMSE) and the Clock Drawing Test (CDT) after 6.5 years of intervention. Subjects were genotyped for CR1-rs3818361, CLU-rs11136000, PICALM-rs3851179 and Apolipoprotein E (ApoE) genes. We studied MedDietgene interactions for cognition and assessed the effect of the MedDiet on cognition across different genetic profiles. A significant interaction (p = 0.041) between CLUrs11136000 and the MedDiet intervention on the MMSE was found with a beneficial effect of MedDiet among carriers of the T minor allele (B = 0.97, 95 % CI 0.45-1.49). Similar effect was observed for CR1-rs3818361, but no significant interaction was observed (p = 0.335). For PICALM-rs3851179, the MedDiet intervention showed a beneficial effect in both genotype groups. No apparent interaction was found for the CDT between intervention and gene variants. Similarly, participants randomly allocated to MedDiet groups, with favorable 123Genes Nutr (2014) 9:393 DOI 10.1007/s12263-014-0393-7 profiles of CR1, CLU and PICALM genes, significantly improved CDT scores compared to controls with the same genetic profile. Cognitive performance was better for nonApoE4 and for ApoE4 carriers of MedDiet groups compared to controls, but for CDT performance, we only found statistical significant differences for non-ApoE4 carriers. A MedDiet intervention modulates the effect of genetic factors on cognition. The effect of MedDiet might be greater for subjects with a more favorable genetic profile.

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Fish consumption, n−3 fatty acids, and subsequent 5-y cognitive decline in elderly men: the Zutphen Elderly Study

Abstract: A moderate intake of EPA+DHA may postpone cognitive decline in elderly men. Results from other studies are needed before definite conclusions about this association can be drawn.

Cited by 300 publications

References 31 publications

Nutritional determinants of cognitive aging and dementia

Nutritional determinants of cognitive aging and dementia

Milk and meat in our diet: good or bad for health?

Genotype patterns at CLU, CR1, PICALM and APOE, cognition and Mediterranean diet: the PREDIMED-NAVARRA trial

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