Consumption of omega-3 rich foods could reduce the risk of Alzheimers by lowering levels of plasma beta-amyloid, according to new research.
Omega-3 intake could help to slow declines in cognitive functioning, suggest the researchers
The new study published in Neurology suggests that consumption of foods that contain high levels of omega-3 fatty acids may be associated with lower blood levels of the protein, which has been implicated in the onset of Alzheimer's disease and memory problems.
Led by Dr Nikolaos Scarmeas, of Columbia University Medical Center in New York, USA, the research team noted that previous research has shown increasing evidence that diet could play an important role in preventing or delaying the onset of Alzheimer disease.
Scarmeas revealed that consumption of one additional gram of omega-3 per day above the average omega-3 consumed by people in the study was associated with 20% to 30% lower blood beta-amyloid levels.
We found that higher dietary omega-3 polyunsaturated fatty acid intake was associated with lower plasma beta-amyloid42 level, suggesting that the potential beneficial effects of omega-3 PUFA intake on Alzheimers disease and cognitive function in the literature might be at least partly explained by an amyloid-beta-related mechanism.
Commenting on the study, Harry Rice, PhD, VP of regulatory andscientific affairs for the Global Organization for EPA and DHA Omega-3 (GOED) told NutraIngredients that whilst the research has limitations, the results are exciting given that they provide support for what many scientists have been speculating for a number of years.
Rice said that one the next steps would be to determine to what extent, if any, plasma beta-amyloid proteins reflect amyloid levels in the brain.
Scarmeas noted that while it is not easy to measure levels of beta-amyloid deposits in the brain, it is relatively easy to measure the levels of beta-amyloid in the blood, which, to a certain degree, relates to the level in the brain."
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Omega-3 may reduce risk of Alzheimer’s: Study
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