Effect of fish oil on cognitive performance in older subjects

Rest, Ondine van de; Geleijnse, Johanna M.; Kok, F.J.; Staveren, W.A. van; Dullemeijer, Carla; Olde‐Rikkert, Marcel; Beekman, Aartjan T.F.; Groot, Lisette C. P. G. M. de

doi:10.1212/01.wnl.0000324268.45138.86

Cited by 327 publications

(221 citation statements)

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“…A large RCT comparing two different doses of EPA and DHA and a placebo in 302 cognitively healthy older individuals did not find any significant effect of the supplementation on cognition, except an improvement in the cognitive domain of attention in APOE4 carriers with both doses of supplementation compared to placebo (van de Rest et al, 2008). However, this finding might be due to chance because of multiple comparisons in that study.…”

Section: Interactions Between Lc N-pufa and Apoe4 On Cognitionmentioning

confidence: 64%

Long-chain omega3 polyunsaturated fatty acids and cognition in older people: interaction with APOE genotype

Barberger‐Gateau

Samieri

Cunnane³

2015

OCL

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-Basic research and epidemiological studies suggest a protective effect of long-chain omega3 polyunsaturated fatty acids (LC n-3 PUFA) against age-related cognitive decline. However, most randomized controlled trials with LC n-3 PUFA supplements have yielded disappointing results on cognitive outcomes in older persons. One explanation for this discrepancy may be an inadequate targeting of potential beneficiaries of LC n-3 PUFA according to their Apolipoprotein E (APOE) genotype. The aim of this paper was to examine the potential modifying effect of APOE genotype on LC n-3 PUFA metabolism and its relation to cognitive decline in older persons. At least five epidemiological studies and three intervention studies with LC n-3 PUFA supplements have found an interaction between LC n-3 PUFA and APOE genotype on cognition. However, the direction of the effect is inconsistent across studies: the impact of LC n-3 PUFA on cognition is stronger in APOE4 carriers (the main genetic risk factor for Alzheimer's disease) in some studies, but conversely stronger in APOE4 non-carriers in other studies. These discordant results may be explained by different age groups, cognitive status, measures of cognition, or amounts of DHA intake across studies. Experimental studies suggest that the APOE4 genotype modifies the metabolism of DHA. The APOE genotype should be systematically taken into account and interactions tested in epidemiological and intervention studies with LC n-3 PUFA. Further research is needed to better understand the underlying mechanisms of this gene X diet interaction.Keywords: Cognition / aging / omega3 fatty acids / Apolipoprotein E gene / DHA Résumé -Acides gras oméga-3 à longue chaîne et cognition chez les sujets âgés : interaction avec le géno-type APOE. La recherche fondamentale et les études épidémiologiques suggèrent un effet protecteur des acides gras oméga3 à longue chaîne (AGPI-LC n-3) contre le déclin cognitif lié à l'âge. Cependant les études d'intervention avec des suppléments d'AGPI-LC n-3 ont donné des résultats décevants sur la cognition. Une raison pourrait en être un ciblage inadéquat des bénéficiaires potentiels d'une supplémentation en raison notamment de leur génotype pour le gène de l'Apolipoprotéine E (APOE). L'objectif de cet article était d'explorer l'effet potentiellement modificateur du géno-type de l'APOE sur le métabolisme des AGPI-LC n-3 et sa relation avec le déclin cognitif chez le sujet âgé. Au moins cinq études épidémiologiques et trois études d'intervention ont mis en évidence une interaction entre les AGPI-LC n-3 et le génotype de l'APOE sur la cognition des personnes âgées. Cependant la direction de l'effet est inconstant entre les études, certaines montrent un impact des AGPI-LC n-3 uniquement chez les porteurs de l'allèle epsilon4 (APOE4), principal facteur de risque génétique de maladie d'Alzheimer, et d'autres inversement un effet chez les non-porteurs de l'APOE4. Ces résultats discordants peuvent s'expliquer par des différences d'âge, de statut cognitif, de domaine d...

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Section: Interactions Between Lc N-pufa and Apoe4 On Cognitionmentioning

confidence: 64%

Long-chain omega3 polyunsaturated fatty acids and cognition in older people: interaction with APOE genotype

Barberger‐Gateau

Samieri

Cunnane³

2015

OCL

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“…Recently, however, two RCTs have been published. Van de Rest et al (2008) identified no benefits to cognitive function of supplementation with low-dose (400 mg EPA þ DHA per day) or high-dose (1.8 g EPA þ DHA per day) EPA þ DHA for 6 months. In a significantly larger study, Dangour et al (2010) randomized 867 cognitively healthy participants aged 70-79 years at baseline to either 200 mg EPA þ 500 mg DHA or olive oil placebo for 24 months.…”

Section: Session 2 Benefits Of Essential Fats For Future Healthmentioning

confidence: 95%

Essential fats for future health. Proceedings of the 9th Unilever Nutrition Symposium, 26–27 May 2010

et al. 2010

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the dietary recommendations for essential fatty acids (EFA); discuss the scientific evidence for the roles of EFA in cognition, immune function and cardiovascular health; and to identify opportunities for joint efforts by industry, academia, governmental and nongovernmental organizations to effectively improve health behaviour. This paper summarizes the main conclusions of the presentations given at the symposium. Linoleic acid (LA) and a-linolenic acid (ALA) are EFA that cannot by synthesized by the human body. Docosahexaenoic acid (DHA) is considered as conditionally essential because of its limited formation from ALA in the human body and its critical role in early normal retinal and brain development and, jointly with eicosapentaenoic acid (EPA), in prevention of cardiovascular disease (CVD). Some evidence for possible beneficial roles of n-3 fatty acids for immune function and adult cognitive function is emerging. A higher consumption of polyunsaturated fatty acids (PUFA; 410%E), including LA, ALA and at least 250-500 mg per day of EPA þ DHA, is recommended for prevention of coronary heart disease (CHD). Two dietary interventions suggest that EFA may affect CVD risk factors in children similarly as in adults. To ensure an adequate EFA intake of the population, including children, public health authorities should develop clear messages based on current science; ensure availability of healthy, palatable foods; and collaborate with scientists, the food industry, schools, hospitals, health-care providers and communities to encourage consumers to make healthy choices.

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“…In a randomized, double-blind, placebo-controlled trial, van de Rest and colleagues [27] found no effects of omega-3 supplementation among 321 healthy adults, aged 65 years and older. In their study, participants were assigned to a 26-week treatment in which they received 1,800 mg/day, 400 mg/day, or placebo capsules.…”

Section: Dietary Fatty Acidsmentioning

confidence: 98%

Diet and Neurocognition: Review of Evidence and Methodological Considerations

Smith¹,

Blumenthal²

2010

CAS

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The relationship between diet and cognitive function has been a topic of increasing interest, as numerous studies have shown that variations in dietary practices and nutrient intake are may protect against age-related cognitive decline, as well as the development of dementia and Alzheimer's Disease (AD). Various dietary practices and specific nutrient components of these diets have been examined in relation to cognitive performance including 1) dietary fatty acids (including fish oil) and the Mediterranean diet, 2) antioxidants (including vitamins E and C) and fruits and vegetables, 3) vitamins B6, B12 (cobolamine), and folate, and, more recently, 4) caloric restriction. Although observational studies have generally reported significant associations between dietary practices and reduced incidence of cognitive dysfunction, randomized trials of dietary interventions have yielded mixed findings, with many trials yielding small gains or equivocal findings. In addition, findings appear to vary based on sample characteristics, methods of dietary assessment, and length of study follow-up. The influence of dietary practices on cognitive function in middle aged and older adults remains uncertain, and further research is needed to clarify the nature of this relationship and identify mechanisms by which diet may affect neurocognition.

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Effect of fish oil on cognitive performance in older subjects

Abstract: In this randomized, double-blind, placebo-controlled trial, we observed no overall effect of 26 weeks of eicosapentaenoic acid and docosahexaenoic acid supplementation on cognitive performance.

Cited by 327 publications

References 33 publications

Long-chain omega3 polyunsaturated fatty acids and cognition in older people: interaction with APOE genotype

Long-chain omega3 polyunsaturated fatty acids and cognition in older people: interaction with APOE genotype

Essential fats for future health. Proceedings of the 9th Unilever Nutrition Symposium, 26–27 May 2010

Diet and Neurocognition: Review of Evidence and Methodological Considerations

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