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Consumption of fish and n-3 fatty acids and risk of incident Alzheimer disease.
Arch Neurol 2003; 60(7):940-6AN

Abstract

BACKGROUND

Dietary n-3 polyunsaturated fatty acids improve brain functioning in animal studies, but there is limited study of whether this type of fat protects against Alzheimer disease.

OBJECTIVE

To examine whether fish consumption and intake of different types of n-3 fatty acids protect against Alzheimer disease.

DESIGN

Prospective study conducted from 1993 through 2000, of a stratified random sample from a geographically defined community. Participants were followed up for an average of 3.9 years for the development of Alzheimer disease.

PATIENTS

A total of 815 residents, aged 65 to 94 years, who were initially unaffected by Alzheimer disease and completed a dietary questionnaire on average 2.3 years before clinical evaluation of incident disease.

MAIN OUTCOME MEASURES

Incident Alzheimer disease diagnosed in a structured neurologic examination by means of standardized criteria.

RESULTS

A total of 131 sample participants developed Alzheimer disease. Participants who consumed fish once per week or more had 60% less risk of Alzheimer disease compared with those who rarely or never ate fish (relative risk, 0.4; 95% confidence interval, 0.2-0.9) in a model adjusted for age and other risk factors. Total intake of n-3 polyunsaturated fatty acids was associated with reduced risk of Alzheimer disease, as was intake of docosahexaenoic acid (22:6n-3). Eicosapentaenoic acid (20:5n-3) was not associated with Alzheimer disease. The associations remained unchanged with additional adjustment for intakes of other dietary fats and of vitamin E and for cardiovascular conditions.

CONCLUSION

Dietary intake of n-3 fatty acids and weekly consumption of fish may reduce the risk of incident Alzheimer disease.

Authors+Show Affiliations

Rush Institute for Healthy Aging, Department of Internal Medicine, Rush Alzheimer's Disease Center, Rush-Presbyterian-St Luke's Medical Center, Chicago, IL 60612, USA. Marth_C_Morris@rush.eduNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, U.S. Gov't, P.H.S.

Language

eng

PubMed ID

12873849

Citation

Morris, Martha Clare, et al. "Consumption of Fish and N-3 Fatty Acids and Risk of Incident Alzheimer Disease." Archives of Neurology, vol. 60, no. 7, 2003, pp. 940-6.
Morris MC, Evans DA, Bienias JL, et al. Consumption of fish and n-3 fatty acids and risk of incident Alzheimer disease. Arch Neurol. 2003;60(7):940-6.
Morris, M. C., Evans, D. A., Bienias, J. L., Tangney, C. C., Bennett, D. A., Wilson, R. S., ... Schneider, J. (2003). Consumption of fish and n-3 fatty acids and risk of incident Alzheimer disease. Archives of Neurology, 60(7), pp. 940-6.
Morris MC, et al. Consumption of Fish and N-3 Fatty Acids and Risk of Incident Alzheimer Disease. Arch Neurol. 2003;60(7):940-6. PubMed PMID: 12873849.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Consumption of fish and n-3 fatty acids and risk of incident Alzheimer disease. AU - Morris,Martha Clare, AU - Evans,Denis A, AU - Bienias,Julia L, AU - Tangney,Christine C, AU - Bennett,David A, AU - Wilson,Robert S, AU - Aggarwal,Neelum, AU - Schneider,Julie, PY - 2003/7/23/pubmed PY - 2003/8/7/medline PY - 2003/7/23/entrez SP - 940 EP - 6 JF - Archives of neurology JO - Arch. Neurol. VL - 60 IS - 7 N2 - BACKGROUND: Dietary n-3 polyunsaturated fatty acids improve brain functioning in animal studies, but there is limited study of whether this type of fat protects against Alzheimer disease. OBJECTIVE: To examine whether fish consumption and intake of different types of n-3 fatty acids protect against Alzheimer disease. DESIGN: Prospective study conducted from 1993 through 2000, of a stratified random sample from a geographically defined community. Participants were followed up for an average of 3.9 years for the development of Alzheimer disease. PATIENTS: A total of 815 residents, aged 65 to 94 years, who were initially unaffected by Alzheimer disease and completed a dietary questionnaire on average 2.3 years before clinical evaluation of incident disease. MAIN OUTCOME MEASURES: Incident Alzheimer disease diagnosed in a structured neurologic examination by means of standardized criteria. RESULTS: A total of 131 sample participants developed Alzheimer disease. Participants who consumed fish once per week or more had 60% less risk of Alzheimer disease compared with those who rarely or never ate fish (relative risk, 0.4; 95% confidence interval, 0.2-0.9) in a model adjusted for age and other risk factors. Total intake of n-3 polyunsaturated fatty acids was associated with reduced risk of Alzheimer disease, as was intake of docosahexaenoic acid (22:6n-3). Eicosapentaenoic acid (20:5n-3) was not associated with Alzheimer disease. The associations remained unchanged with additional adjustment for intakes of other dietary fats and of vitamin E and for cardiovascular conditions. CONCLUSION: Dietary intake of n-3 fatty acids and weekly consumption of fish may reduce the risk of incident Alzheimer disease. SN - 0003-9942 UR - https://www.unboundmedicine.com/medline/citation/12873849/Consumption_of_fish_and_n_3_fatty_acids_and_risk_of_incident_Alzheimer_disease_ L2 - https://jamanetwork.com/journals/jamaneurology/fullarticle/vol/60/pg/940 DB - PRIME DP - Unbound Medicine ER -