Omega-3 fatty acids intake and risks of dementia and Alzheimer's disease: A meta-analysis

Wu, Shunquan; Ding, Yingying; Wu, Fengyuan; Li, Ruisheng; Hou, Jun; Mao, Panyong

doi:10.1016/j.neubiorev.2014.11.008

Cited by 135 publications

(93 citation statements)

References 34 publications

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“…Some studies have reported that the n-3 PUFAs are closely associated with the AD. Morris and Wu found that consumption of fish with high n-3 fatty acids may reduce the risk of incident Alzheimer disease [26,27]. DHA, as the important n-3 fatty acids, plays an important role in the functionality of cell membranes in the brain [28][29][30].…”

Section: Discussionmentioning

confidence: 99%

Gas chromatography–mass spectrometry analysis of the free fatty acids in serum obtained from patients with Alzheimer’s disease1

Chen

Liu

Xie

et al. 2015

BME

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Abstract. As the worldwide elderly population has grown, the incidence and prevalence of Alzheimer's disease (AD) has steadily increased. The differential lifelong exposure of populations to dietary fatty acids has raised concerns about the potential links between cognitive impairments and nutrition. However, few studies have addressed the levels of free fatty acids (FFAs) in AD patient serum. In this study, gas chromatography-mass spectrometry (GC-MS) was used to determine the levels of 15 serum FFAs in 31 AD patients and 33 healthy controls. The optimized methodology entailed the formation of methyl esters using 10% v/v H 2 SO 4 /CH3OH at 62°C for 2 hours. The linear range was 0.55-300 ȝg/mL, the range of recovery was 85.1-104.3%, and the detection limit was 0.03-0.08 ȝg/mL. Several FFAs in the AD patient significantly decreased when compared to the control, including three saturated fatty acids (C14:0, C16:0, and C18:0) and six unsaturated fatty acids (C16:1, C18:1, C18:2, Ȗ-C18:3, C20:2, and C22:6). The serum level of C18:3 was significantly higher in the AD patients. The FFA profiles of the AD patients differed significantly from those of controls. The method effectively determined the FFA levels and could facilitate future studies regarding the relationship between AD and the metabolism of FFAs.

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Section: Discussionmentioning

confidence: 99%

Gas chromatography–mass spectrometry analysis of the free fatty acids in serum obtained from patients with Alzheimer’s disease1

Chen

Liu

Xie

et al. 2015

BME

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“…Generally, fish intake maybe associated with a healthier dietary pattern, and high fish intake maybe associated with lower intake of other types of fat, such as saturated fat. This meta-analysis also showed that the higher intake of fish was associated with lower risk of AD, while ω-3 PUFAs intake did not influence the risk of dementia and AD [88].…”

Section: The Role Of Polyunsaturated Fatty Acids (Pufas)mentioning

confidence: 53%

Alzheimer’s Disease: An Epidemiologic Disaster From Nutritional Perspective

Péter

2017

JNHFS

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and over was 5.1%. The estimated ratio of these two age groups in the 28 EU countries for 2040 is 17.9% and 9.9%, and for 2050 it is projected to be 17. 2% and 10.9%, respectively [3] (Figure 1).Based on the data available, LE during the 20 th century increased by more than 30 years. By the year 2040 more than a quarter of the Europeans will be older than 65 years and one in seven will be at least 75 years of age. More importantly, health expectancy on average is 8-11 years shorter than LE and loss of cognitive functions and increase in dementia are major contributors of disability and disease during these last couple years of life [4,5].Alzheimer's Disease (AD) is the most common cause of dementia in people aged 60 years or older, representing approximately 60-70% of all cases [6].Currently at least 35 million peopleare affected by AD worldwide and this number is expected to quadruple by the year 2050. Although mortality due to HIV, stroke and heart disease decreased between 2000 and 2013 by 52%, 23% and 14%, respectively, death cases related to AD increased by 71% within the same timeframe, making AD the fourth leading cause of death in developed countries [7].The prevalence of AD increases with age, for example the proportion of people with AD in the US in 2015 was estimated as follows: <65 years: 4%; 65-74 years: 15%; 75-84 years: 43%; 85+ years: 38% [7]. Definition of ADAlois Alzheimer identified the first case of AD in a 51 year old woman, whose brain autopsy showed plaques and tangles that characterize AD [8].AD is a degenerative brain disease of unknown origin, usually developing slowly during the late middle age or in old age and worsens with time. AD results in progressive memory loss, impaired thinking, disorientation, changes in personality and mood. These symptoms are leading to profound decline in AbstractAlzheimer disease (AD) is a progressive, multifactorial, untreatable neurodegenerative disease with worldwide increasing incidence and prevalence in the ageing societies. Besides pharmaceutical drug development there is also a need for alternative solutions for both prevention and treatment. The major objective of this article is to summarize the non-modifiable and some modifiable risk factors of AD, including nutrition and diet, and to discuss different aspects of AD prevention. Optimizing the nutritional status of the general population as a preventive measure may provide additional support to therapeutic concepts as they become available. Already several randomized controlled trials demonstrated promising results for certain nutrients to decrease the risk of developing AD and maintaining cognitive performance. Moreover, symptoms of AD such as neuroinflammation, glucose dysregulation, homocysteine accumulation and neuronal loss can be considerably influenced by nutrition. Thus, lifelong optimal supply of essential micro-and macronutrients may contribute to delay the onset of AD. However, currently the scientific evidence regarding the effects of nutrients on AD is incomplete and there are many...

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“…Olive oil has confirmed heart health benefits which have been reported to be of possible benefits to brain health (and cognition) [33]. Wu et al [37] Systematic review with meta-analysis III-3 Meta-analysis of 5 prospective cohort studies of 488-8,085 participants, ≥55 years of age and 2.1-9.6 years duration, found no significant association between omega-3 PUFA intake and AD risk. A higher intake of fish was associated with a lower risk of AD.…”

Section: Omega-3 Pufamentioning

confidence: 99%

“…A meta-analysis of prospective cohort studies [37], representing level three evidence, found that a higher dietary intake of omega-3 PUFAs was not significantly associated with a lower risk of AD when compared to a lower dietary intake (RR= 0.8, 95%CI 0.74-1.08). It was also determined that a higher intake of fish was associated with a 36% (95% CI 8-56%) lower risk of AD.…”

Section: Issa Et Al 2006[39]mentioning

confidence: 99%

Dietary interventions as a neuroprotective therapy for the delay of the onset of cognitive decline in older adults: Evaluation of the evidence

Krause

Roupas²

2017

FFHD

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Background:The relationship between nutrition and cognitive functioning is unclear, especially in elderly populations as many elderly people with cognitive impairment have low blood levels of some nutrients even in the absence of malnourishment. The objective of this review was to assess the evidence from systematic reviews of human studies on the effectiveness of dietary interventions as monotherapies in delaying the onset of cognitive decline in older adults. Scope and approach:Evidence-based methodologies were used to gather and assess the highest levels of evidence that evaluated the effects of administration of any dose of the individual dietary interventions as neuroprotective agents for any duration. The search strategy was designed to identify systematic reviews and meta-analyses published from 1990 to December 2015. There were no language restrictions as part of the inclusion criteria. Key Findings and Conclusions:This review provides the current state of knowledge from systematic reviews on the effects on cognition of acetyl-L-carnitine, alpha-lipoic acid, choline, inositol compounds, omega-3 polyunsaturated fatty acids, and polyphenols, which are all commonly studied nutrients for neurocognitive effects. A critical evaluation of the current evidence from systematic reviews indicated that there are no clinically-relevant effects from supplementation with these nutrients on delaying the onset of cognitive decline in older adults.

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Omega-3 fatty acids intake and risks of dementia and Alzheimer's disease: A meta-analysis

Cited by 135 publications

References 34 publications

Gas chromatography–mass spectrometry analysis of the free fatty acids in serum obtained from patients with Alzheimer’s disease1

Gas chromatography–mass spectrometry analysis of the free fatty acids in serum obtained from patients with Alzheimer’s disease1

Alzheimer’s Disease: An Epidemiologic Disaster From Nutritional Perspective

Dietary interventions as a neuroprotective therapy for the delay of the onset of cognitive decline in older adults: Evaluation of the evidence

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