Omega-3s, vegetables reduce Alzheimer's risk.
One new study published in Neurology monitored the health and dietary patterns of over 8,000 French men and women 65 years and older, for at least four years. (6) This study found that daily consumption of fruits and vegetables was associated with a decreased risk of dementia from all causes. Weekly fish consumption was associated with a reduced risk of all-cause dementia, including Alzheimer's disease in individuals lacking genes for apolipoprotein-E4 (apoE4). This genotype is an independent risk factor for developing Alzheimer's disease.
Additionally, researchers found that omega-6 oils, when not balanced by simultaneous consumption of omega-3 fatty acids, actually increased risk of dementia, even in the absence of the apoE4 genotype. (6)
(1.) Lau FC, Shukitt-Hale B, Joseph JA. Nutritional intervention in brain aging: reducing the effects of inflammation and oxidative stress. Subcell Biochem. 2007;42:299-318.
(2.) Parrott MD, Greenwood CE. Dietary influences on cognitive function with aging: from high-fat diets to healthful eating. Ann N Y Acad Sci. 2007 Nov;1114:389-97.
(3.) Green KN, Martinez-Coria H, Khashwji H, et al. Dietary docosahexaenoic acid and docosapentaenoic acid ameliorate amyloid-beta and tau pathology via a mechanism involving presenilin 1 levels. J Neurosci. 2007 Apr 18;27(16):4385-95.
(4.) Cole GM, Frautschy SA. Docosahexaenoic acid protects from amyloid and dendritic pathology in an Alzheimer's disease mouse model. Nutr Health. 2006;18(3):249-59.
(5.) Lim GP, Calon F, Morihara T, et al. A diet enriched with the omega-3 fatty acid docosahexaenoic acid reduces amyloid burden in an aged Alzheimer mouse model. J Neurosci. 2005 Mar 23;25(12):3032-40.
(6.) Barberger-Gateau P, Raffaitin C, Letenneur L, et al. Dietary patterns and risk of dementia: The Three-City cohort study. Neurology. 2007;69:1921-30.
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|Title Annotation:||IN THE NEWS|
|Article Type:||Drug overview|
|Date:||Apr 1, 2008|
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