Dietary Long-Chain Fatty Acids and Cognitive Performance in Older Australian Adults

MacDonald‐Wicks, Lesley; McEvoy, Mark; Magennis, Eliza; Schofield, Peter R.; Patterson, Amanda; Zacharia, Karly

doi:10.3390/nu11040711

Cited by 21 publications

(16 citation statements)

References 42 publications

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“…Today, the Western diet has a ratio of about 17 to 1 n-6 to n-3 fatty acids, meaning most Americans have a lot more LA, AA, and DPA in their bodies, which are able to produce relatively large quantities of inflammatory and oxidative mediators (Simopoulos, 2006). Increased ratios of n-6 to n-3 dietary fatty acids have also been directly associated with increased cognitive decline and risk of AD (Loef and Walach, 2013;MacDonald-Wicks et al, 2019). DHA, on the other hand, an n-3 LC-PUFA usually found in fish and algae, is not largely found in the Western diet.…”

Section: Dietmentioning

confidence: 99%

Involvement of Lipids in Alzheimer’s Disease Pathology and Potential Therapies

2020

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Lipids constitute the bulk of the dry mass of the brain and have been associated with healthy function as well as the most common pathological conditions of the brain. Demographic factors, genetics, and lifestyles are the major factors that influence lipid metabolism and are also the key components of lipid disruption in Alzheimer's disease (AD). Additionally, the most common genetic risk factor of AD, APOE 4 genotype, is involved in lipid transport and metabolism. We propose that lipids are at the center of Alzheimer's disease pathology based on their involvement in the blood-brain barrier function, amyloid precursor protein (APP) processing, myelination, membrane remodeling, receptor signaling, inflammation, oxidation, and energy balance. Under healthy conditions, lipid homeostasis bestows a balanced cellular environment that enables the proper functioning of brain cells. However, under pathological conditions, dyshomeostasis of brain lipid composition can result in disturbed BBB, abnormal processing of APP, dysfunction in endocytosis/exocytosis/autophagocytosis, altered myelination, disturbed signaling, unbalanced energy metabolism, and enhanced inflammation. These lipid disturbances may contribute to abnormalities in brain function that are the hallmark of AD. The wide variance of lipid disturbances associated with brain function suggest that AD pathology may present as a complex interaction between several metabolic pathways that are augmented by risk factors such as age, genetics, and lifestyles. Herewith, we examine factors that influence brain lipid composition, review the association of lipids with all known facets of AD pathology, and offer pointers for potential therapies that target lipid pathways.

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Section: Dietmentioning

confidence: 99%

Involvement of Lipids in Alzheimer’s Disease Pathology and Potential Therapies

2020

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“…In a study where FFAs intake was assessed with the use of nutritional questionnaire, the authors indicated a lower risk of AD with an increasing intake of n3 PUFAs such as DHA and EPA [ 12 ]. Dietary intake of n-6 fatty acids was connected with better cognitive functions, but such an observation was not elucidated for other FFAs [ 13 ]. Higher levels of omega-6 FFAs consumption including AA were reported to be associated with an increased risk of dementia [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

Free Fatty Acids Are Associated with the Cognitive Functions in Stroke Survivors

Kotlęga

Peda

Palma

et al. 2021

IJERPH

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Ischemic stroke is a leading cause of motor impairment and psychosocial disability. Although free fatty acids (FFA) have been proven to affect the risk of stroke and potentially dementia, the evidence of their impact on cognitive functions in stroke patients is lacking. We aimed to establish such potential relationships. Seventy-two ischemic stroke patients were prospectively analysed. Their cognitive functions were assessed seven days post-stroke and six months later as follow-up (n = 41). Seven days post-stroke analysis of serum FFAs levels showed direct correlations between Cognitive Verbal Learning Test (CVLT) and the following FFAs: C20:4n6 arachidonic acid and C20:5n3 eicosapentaenoic acid, while negative correlations were observed for C18:3n3 linolenic acid (ALA), C18:4 n3 stearidonic acid and C23:0 tricosanoic acid. Follow-up examination with CVLT revealed positive correlations with C15:0 pentadecanoid acid, C18:3n6 gamma linoleic acid, SDA, C23:0 tricosanoic acid and negative correlations with C14:0 myristic acid and C14:1 myristolenic acids. Several tests (Trail Making Test, Stroop Dots Trail, Digit Span Test and Verbal Fluency Test) were directly correlated mainly with C14:0 myristic acid and C14:1 myristolenic acid, while corresponding negatively with C18:1 vaccinic acid, C20:3n3 cis-11-eicosatrienoic acid, C22:1/C20:1 cis11- eicosanic acid and C20:2 cis-11-eicodienoic acid. No correlations between Montreal Cognitive Assessment (MOCA) test performed on seventh day, and FFAs levels were found. Saturated fatty acids play a negative role in long-term cognitive outcomes in stroke patients. The metabolic cascade of polyunsaturated fatty acids (n3 PUFA) and the synthesis of (AA) can be involved in pathogenesis of stroke-related cognitive impairment.

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“…Adherence to a healthy dietary pattern is emerging as a promising lifestyle behaviour that may protect against age-related cognitive decline [1]. More specifically, diets high in nutrients such as B-vitamins, monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), and antioxidants (e.g., beta-carotene, vitamin C) are reported to have neuroprotective properties involved in maintaining cognitive health in later adulthood [2][3][4]. In contrast, diets high in saturated fatty acids and simple carbohydrates are associated with poor age-related cognitive functioning [5].…”

Section: Introductionmentioning

confidence: 99%

Sex differences in the relationship between dietary pattern adherence and cognitive function among older adults: findings from the NuAge study

D’Amico

Parrott

Greenwood

et al. 2020

Nutr J

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Background: Consumption of a prudent dietary pattern rich in healthy nutrients is associated with enhanced cognitive performance in older adulthood, while a Western dietary pattern low in healthy nutrients is associated with poor age-related cognitive function. Sex differences exist in dietary intake among older adults; however, there is a paucity of research examining the relationship between sex-specific dietary patterns and cognitive function in later life. Methods: The current study aimed to investigate sex differences in the relationship between sex-specific dietary pattern adherence and global cognitive function at baseline and over a 3-year follow-up in 1268 communitydwelling older adults (M age = 74 years, n = 664 women, n = 612 men) from the Quebec Longitudinal Study on Nutrition and Successful Aging (NuAge). A 78-item Food Frequency Questionnaire was used to estimate dietary intake over the previous year. Sex-specific dietary pattern scores were derived using principal component analysis. Global cognition was assessed using the Modified Mini-Mental State Examination (3MS). Results: Adjusted linear mixed effects models indicated that a healthy, prudent dietary pattern was not associated with baseline cognitive performance in men or women. No relationship was found between Western dietary pattern adherence and baseline cognitive function in women. Among men, adherence to an unhealthy, Western dietary pattern was associated with poorer baseline cognitive function (β = − 0.652, p = 0.02, 95% CI [− 1.22, − 0.65]). No association was found between prudent or Western dietary patterns and cognitive change over time in men or women. Conclusions: These findings highlight the importance of conducting sex-based analyses in aging research and suggest that the relationship between dietary pattern adherence and cognitive function in late life may be sexdependent.

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Dietary Long-Chain Fatty Acids and Cognitive Performance in Older Australian Adults

Cited by 21 publications

References 42 publications

Involvement of Lipids in Alzheimer’s Disease Pathology and Potential Therapies

Involvement of Lipids in Alzheimer’s Disease Pathology and Potential Therapies

Free Fatty Acids Are Associated with the Cognitive Functions in Stroke Survivors

Sex differences in the relationship between dietary pattern adherence and cognitive function among older adults: findings from the NuAge study

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