MORE OMEGA 3, LESS AGING BRAIN
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A diet deficient in omega-3 fatty acids may cause a more rapid deterioration of brain aging and memory skills. And 'what supports one U.S. study, recently published in the journal of the American Academy of Neurology. Related articles
A high dietary intake combined with high circulating concentrations of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) have been linked to a lower risk of dementia. To clarify what are the mechanisms underlying this relationship the U.S. has a multidisciplinary team measured the levels of red blood cells (RBC), EPA and DHA in 1,575 people without dementia (854 were women and the mean age was 67.9 years) them and related to the performance obtained on cognitive tests and brain volume determined using the images provided by MRI, after adjustment for age, sex and educational level. The researchers then developed a first model (model A). Then they introduced other variables in the analysis: the ApoE4 and homocysteine (model B), physical activity and body mass index (model C) and traditional vascular risk factors (model D).
The results
In participants with values of RBC and DHA in the lowest quartile were found a smaller brain volume and a higher volume of WMH than others analyzed and the association remained in multivariate analysis. In addition, low levels of DHA and omega-3 index (RBC, DHA, EPA) were associated with lower scores on tests of visual memory, executive function and abstract thought.
The role of power
The Cardiovascular Health Study, a major U.S. study made a few years ago, showed that consuming at least three servings of fish per week can be associated with a reduced risk of cerebral vascular anomalies. The results are particularly interesting also in view of the fact that the biosynthesis of EPA and DHA from their precursors, linolenic acids, decreases with advancing age and is therefore increasingly important to the contribution derived from foods.
The mechanisms of action
We analyze more specifically the mechanisms by which omega-3 protects brain function. DHA and EPA have several positive effects on the circulatory system, reducing blood pressure, the risk of thrombosis, inflammation and triglyceride levels: through a combination of these mechanisms, may retard the aging cognitive and structural brain. In addition, omega-3 influence the action of membrane proteins and may be linked more directly to the pathogenesis of Alzheimer's neurodegeneration.
Source: Neurology 2012
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