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Consumption Of Fish And N-3 Fatty Acids And Risk Of Incident
Alzheimer Disease
Authors: Martha Clare Morris, ScD; Denis A. Evans, MD; Julia L. Bienias, ScD;
Christine C. Tangney, PhD; David A. Bennett, MD; Robert S. Wilson,
PhD; Neelum Aggarwal, MD; Julie Schneider, MD
Source: Arch Neurol. 2003;60:940-946.
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 Measure:
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.
