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Dietary fatty acids intake: possible role in cognitive decline and dementia.
Exp Gerontol 2005; 40(4):257-70EG

Abstract

There is a recent increase in the level of interest in the possible role of dietary fatty acids in age-related cognitive decline, and cognitive impairment of both degenerative (Alzheimer's disease, AD) or vascular origin. At present, several studies suggested that an increase of saturated fatty acids (SFA) could have negative effects on cognitive functions. Furthermore, a clear reduction of risk of cognitive decline has been found in a population sample with a high intake of polyunsaturated fatty acids (PUFA) and monounsaturated fatty acids (MUFA). These findings were confirmed by studies in which high intakes of n-6 PUFA, n-3 PUFA, MUFA, and weekly fish consumption, providing large amount of n-3 PUFA, appear to be protective against the risk of AD. In our elderly population from Southern Italy, elevated unsaturated fatty acids intake (MUFA and PUFA), high levels of antioxidant compounds, and very low SFA intake could act synergistically in improving cognitive performance. Epidemiological studies on the association between diet and cognitive decline suggested a possible role of fatty acids intake in maintaining adequate cognitive functioning and possibly in preventing or delaying the onset of dementia, both of degenerative or vascular origin. Appropriate dietary measures or supplementation with specific micro- and macronutrients might open new ways for the prevention and management of cognitive decline and dementia.

Authors+Show Affiliations

Department of Geriatrics, Center for Aging Brain, Memory Unit, University of Bari-Policlinico, Piazza Giulio Cesare, 11, Bari 70124, Italy. v.solfrizzi@geriatria.uniba.itNo affiliation info availableNo 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, Non-U.S. Gov't
Review

Language

eng

PubMed ID

15820606

Citation

Solfrizzi, Vincenzo, et al. "Dietary Fatty Acids Intake: Possible Role in Cognitive Decline and Dementia." Experimental Gerontology, vol. 40, no. 4, 2005, pp. 257-70.
Solfrizzi V, D'Introno A, Colacicco AM, et al. Dietary fatty acids intake: possible role in cognitive decline and dementia. Exp Gerontol. 2005;40(4):257-70.
Solfrizzi, V., D'Introno, A., Colacicco, A. M., Capurso, C., Del Parigi, A., Capurso, S., ... Panza, F. (2005). Dietary fatty acids intake: possible role in cognitive decline and dementia. Experimental Gerontology, 40(4), pp. 257-70.
Solfrizzi V, et al. Dietary Fatty Acids Intake: Possible Role in Cognitive Decline and Dementia. Exp Gerontol. 2005;40(4):257-70. PubMed PMID: 15820606.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Dietary fatty acids intake: possible role in cognitive decline and dementia. AU - Solfrizzi,Vincenzo, AU - D'Introno,Alessia, AU - Colacicco,Anna M, AU - Capurso,Cristiano, AU - Del Parigi,Angelo, AU - Capurso,Sabrina, AU - Gadaleta,Annamaria, AU - Capurso,Antonio, AU - Panza,Francesco, PY - 2004/11/19/received PY - 2004/12/27/revised PY - 2005/01/13/accepted PY - 2005/4/12/pubmed PY - 2005/7/19/medline PY - 2005/4/12/entrez SP - 257 EP - 70 JF - Experimental gerontology JO - Exp. Gerontol. VL - 40 IS - 4 N2 - There is a recent increase in the level of interest in the possible role of dietary fatty acids in age-related cognitive decline, and cognitive impairment of both degenerative (Alzheimer's disease, AD) or vascular origin. At present, several studies suggested that an increase of saturated fatty acids (SFA) could have negative effects on cognitive functions. Furthermore, a clear reduction of risk of cognitive decline has been found in a population sample with a high intake of polyunsaturated fatty acids (PUFA) and monounsaturated fatty acids (MUFA). These findings were confirmed by studies in which high intakes of n-6 PUFA, n-3 PUFA, MUFA, and weekly fish consumption, providing large amount of n-3 PUFA, appear to be protective against the risk of AD. In our elderly population from Southern Italy, elevated unsaturated fatty acids intake (MUFA and PUFA), high levels of antioxidant compounds, and very low SFA intake could act synergistically in improving cognitive performance. Epidemiological studies on the association between diet and cognitive decline suggested a possible role of fatty acids intake in maintaining adequate cognitive functioning and possibly in preventing or delaying the onset of dementia, both of degenerative or vascular origin. Appropriate dietary measures or supplementation with specific micro- and macronutrients might open new ways for the prevention and management of cognitive decline and dementia. SN - 0531-5565 UR - https://www.unboundmedicine.com/medline/citation/15820606/Dietary_fatty_acids_intake:_possible_role_in_cognitive_decline_and_dementia_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0531-5565(05)00009-4 DB - PRIME DP - Unbound Medicine ER -