Omega-3 action reduces the risk of developing Alzheimer's disease
Alzheimer's disease: less risk thanks to Omega 3 supplements
Consuming high amounts of foods rich in Omega 3 can reduce levels of Aβ42, the form of beta-amyloid protein responsible for Alzheimer's disease, by 20-30 percent. This is shown in a study published in Neurology, conducted by a team of researchers led by Nikolaos Scarmeas of Columbia University Medical Center in New York, United States. The results obtained in this new research confirm what other studies have suggested: the potential role of these fatty acids in preventing or delaying Alzheimer's disease.
What is beta-amyloid protein?
The cause of the development of Alzheimer's symptoms is a destruction of neurons that prevents the proper transmission of nerve impulse. One of the main factors behind this phenomenon is the accumulation of beta-amyloid protein. This molecule of deposits between neurons and forms fibers and plaques responsible for brain cell death. However, this protein was not invented by nature to prevent the functioning of the nervous system. Beta-amyloid also plays other important roles in the body:
- regulation of cholesterol transport
- defense against oxidative stress
Cells can produce different forms of beta-amyloid. Among these, so-called Aβ42 is the one with the greatest tendency to form fibers. Not only that, some mutations associated with the early onset of Alzheimer 's increase the production of Aβ42.
Preventing Alzheimer's disease: the role of diet
To date, no treatments have been identified that can safely prevent the development of the disease. Several studies suggest that certain lifestyle changes are associated with a lower likelihood of suffering from it. Certain dietary changes are also included: among them, increasing Omega-3 consumption. Scarmeas and colleagues based their research on the hypothesis that the link between the intake of certain nutrients and an individual's cognitive abilities could also be mediated by the beta-amyloid protein. Therefore, the researchers evaluated the association between plasma levels of the protein and intake of:
- saturated fatty acids
- Omega-3
- Omega-6
- monounsaturated fatty acids
- vitamin E
- vitamin C
- beta-carotene
- vitamin B12
- folate
- vitamin D
The analysis involved 1,219 individuals over the age of 65 who showed no symptoms of dementia. The study showed that consumption of Omega-3 rich foods was associated with 20-30% reduced blood Aβ42 levels.
Omega-3, a direct action on proteins
Data from this research suggest that the benefits associated with Omega-3 consumption may be at least partly explained by altered levels of beta-amyloid. Subsequent research will determine whether the reduction in concentrations of the protein in the blood corresponds to their decrease in the brain as well.
