Alzheimer's disease: less brain damage thanks to fish oil

Brain damage caused by Alzheimer's disease (or Alzheimer's disease) can be contained by a diet rich in omega-3 fatty acids. This was demonstrated by a group of researchers led by Gene Bowman of Oregon Health and Science University in Portland, U.S., in a study published in Neurology, the medical journal of the American Academy of Neurology. According to the research findings, adiet of omega-3 and vitamins B, C, D and E improve scores on memory and reasoning tests. Not only that, these nutrients also function to reduce the likelihood of going through the decrease in brain volume typically associated with this condition.

The study

The main objective of Bowman and colleagues was to establish the relationship between the availability of various nutrients and certain parameters associated with brain health in elderly people without dementia. The researchers analyzed data on 104 individuals, 62 percent of whom were women, with an average age of 87 years for this purpose. All of the subjects examined had very few risk factors for memory and reasoning problems. The levels of various nutrients in each participant's blood were determined through simple blood tests. In addition, all individuals were tested for memory and reasoning abilities. An MRI scan also made it possible to determine the brain volume in 42 of the individuals participating in the analysis.

Vitamins and Omega-3s for a fit brain

The data thus collected revealed that diets rich in vitamins B, C, D, and E and Omega-3 were associated with better scores on reasoning tests than diets low in these nutrients. In contrast, people ondiets high in unsaturated fatty acids (such as those found in fried, frozen or packaged foods) were characterized by a greater propensity for decreased brain volume and worse scores on memory and reasoning tests. Bowman pointed out that the presence of blood nutrients is responsible for a significant portion of the variation in brain volume, memory and reasoning. Specifically, the variation in scores obtained on mnemonic and reasoning tests caused by nutrients is 17 percent. As for brain volume, nutrients were found to be responsible for 37% of the observed variation.

Acting on nutrition to change the brain

Bowman, while pointing out that the results obtained need confirmation, highlighted the possibility of preventing the decrease in brain volume by changing the diet. Green light, therefore, to a diet of fish (mackerel, salmon, halibut) fruits and vegetables. Conversely, all foods that provide too high amounts of unsaturated fats, such as baked goods, margarine, fried foods and packaged foods, should be limited as much as possible.  

Source 

1. Bowman GL, Silbert LC, Howieson D, Dodge HH, Traber MG, Frei B, Kaye JA, Shannon J, Quinn JF, "Nutrient biomarker patterns, cognitive function, and MRI measures of brain aging," Neurology. 2011 Dec 28