O3‐07–05: Past dietary intake of N‐3 fatty acids and cognitive change: The Cognitive Change in Women (CCW) Whi ancillary study

Dunn, Julie E.; Harty, Brian; Stoddard, Anne M.; Gavett, Rebecca; Weıntraub, Sandra

doi:10.1016/j.jalz.2008.05.463

Cited by 1 publication

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“…We previously reported an association of higher dietary n-3, but not n-6, fatty acid intake with less cognitive decline in older women, but the corresponding associations with other fatty acids were not assessed 12. Given the established deleterious relationships of SFA and TFA with CVD and beneficial relation of MUFA with CVD, we hypothesized that they would have similar relationships with cognitive decline.…”

Section: Introductionmentioning

confidence: 95%

“…An association between higher dietary O3, but not O6, fatty acid intake and less cognitive decline in older women has been reported, but the corresponding associations with other fatty acids were not assessed. 12 Given the established deleterious relationships between SFA and TFA and CVD and the beneficial relationship between MUFA and CVD, it was hypothesized that they would have similar relationships with cognitive decline. This study examined the prospective associations between these fatty acids and cognitive decline in a population of older women using comprehensive neuropsychiatric testing for multiple domains of cognitive decline.…”

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confidence: 99%

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Monounsaturated, Trans, and Saturated Fatty Acids and Cognitive Decline in Women

Naqvi

Harty²,

Mukamal³

et al. 2011

Journal of the American Geriatrics Society

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Objectives Prospectively assess effects of select dietary fats on cognitive decline Design Prospective observational; 3-year follow-up Setting Subjects recruited at Northwestern University who participated in Women's Health Initiative Observational Study or control group of Diet Modification arm. Participants 482 women ≥ 60 years Measurements We averaged dietary intake from a validated food frequency questionnaire (FFQ) administered twice (mean=2.7 years apart) before baseline cognitive assessment (mean=2.9 years after 2nd FFQ). Testing of memory, vision, executive function, language, and attention was performed at 2 time points, 3 years apart. We created a global Z-score for both time points by averaging all Z-scores for each participant and defined global cognitive change as the difference between follow-up and baseline Z-scores. Results Median intakes of saturated fats (SFA), trans-fats, (TFA), dietary cholesterol (DC) and monounsaturated fats (MUFA) were 18.53 g/d, 3.45 g/d, 0.201 g/d and 19.39 g/d, respectively. There were no associations between degree of cognitive decline and intakes of SFA (p=0.69), TFA (p=0.54) or DC (p=0.64) after adjusting for baseline cognition, total energy, age, education, reading ability, Apolipoprotein E (ε4) allele, BMI, estrogen and beta-blocker use, and intake of caffeine and other fatty acids. In contrast, compared with participants in the lowest quartile, MUFA intake was associated with lower cognitive decline in fully adjusted linear regression models, with decline of 0.21 + 0.05 SE in the lowest versus 0.05 + 0.05 SE in the highest quartiles (p=0.02). This effect of MUFA intake was primarily in the visual and memory domains (p=0.03 for both). Conclusion Higher intakes of SFA, TFA and DC in these women were not associated with cognitive decline, while MUFA intake was associated with less cognitive decline.

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Section: Introductionmentioning

confidence: 95%

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confidence: 99%