ω-3 Fatty Acid Treatment in 174 Patients With Mild to Moderate Alzheimer Disease: OmegAD Study

Freund‐Levi, Yvonne; Eriksdotter, Maria; Cederholm, Tommy; Basun, Hans; Irving, Gerd Faxén; Garlind, Anita; Vedin, Inger; Vessby, Bengt; Wahlund, Lars Olof; Palmblad, Jan

doi:10.1001/archneur.63.10.1402

Cited by 673 publications

(516 citation statements)

References 27 publications

Supporting

Mentioning

476

Contrasting

Unclassified

Order By: Relevance

“…4 Positive effects were, however, observed in a subgroup of patients with very mild AD (Mini Mental State Examination 427 points) in another clinical trial. 27 The vascular risk factors hypertension, obesity, hyperlipidemia, diabetes and smoking were not associated with the risk of AD in this cohort. In the subjects with higher proportions of saturated FAs, however, the AD risk was actually lower.…”

Section: Discussionmentioning

confidence: 62%

Serum fatty-acid composition and the risk of Alzheimer’s disease: a longitudinal population-based study

et al. 2012

View full text Add to dashboard Cite

BACKGROUND/OBJECTIVES:It is unknown if a specific fatty-acid composition influences the development of Alzheimer's disease (AD). Nutrition is a possible target for prevention of dementia and especially omega-3-based fatty acids (n-3 FAs) have previously been suggested to be beneficial for cognition. The objective was to ascertain whether serum FAs predicts the risk of incident AD and dementia in a longitudinal population-based cohort. Keywords: fatty acid; dementia; Alzheimer's disease INTRODUCTION Prevention of dementia, and particularly of Alzheimer's disease (AD), is a major challenge for researchers and clinicians. As treatment options for dementia still are very limited, knowledge of whether the risk of dementia can be reduced, for example by consumption of a healthy diet, is extremely important for decision makers and for the general public.The composition of fatty acids (FAs) in the neuronal membranes reflects the diet in animal studies.1 Observational studies have related low fish intake and low blood levels of omega-3 FAs (n-3 FAs) to increased risk of dementia and AD.2 However, results from post-mortem studies on FAs in the brain and clinical trials are less conclusive. 3,4 As dementia itself affects dietary habits, a longitudinal prospective study design is more suitable for investigating the relationships than cross-sectional epidemiological studies. Further, biomarkers such as serum esterified FAs are most probably more objective and accurate in evaluating the true dietary fat quality than for example, food frequency questionnaires.

show abstract

Section: Discussionmentioning

confidence: 62%

Serum fatty-acid composition and the risk of Alzheimer’s disease: a longitudinal population-based study

et al. 2012

View full text Add to dashboard Cite

show abstract

“…It has been further proposed by epidemiological studies in humans that UFA, provided e.g., by olive oil and sea-fish in the traditional mediterranean diet, exert a risk-lowering effect for AD and cognitive impairment (22)(23)(24)(25)(26)(27). Recently, 2 interventional studies reported a significant cognitive improvement in patients suffering from mild cognitive impairment (MCI) after intake of omega-3 polyUFA supplements vs. placebo (28,29). However, inconclusive or negative findings from animal and observational studies have also been reported for CR (e.g., 30,31,32) and UFAs (33,34).…”

mentioning

confidence: 99%

Caloric restriction improves memory in elderly humans

Witte¹,

Fobker²,

Gellner³

et al. 2009

Proc. Natl. Acad. Sci. U.S.A.

487

378

View full text Add to dashboard Cite

Animal studies suggest that diets low in calories and rich in unsaturated fatty acids (UFA) are beneficial for cognitive function in age. Here, we tested in a prospective interventional design whether the same effects can be induced in humans. Fifty healthy, normal- to overweight elderly subjects (29 females, mean age 60.5 years, mean body mass index 28 kg/m2) were stratified into 3 groups: (i) caloric restriction (30% reduction), (ii) relative increased intake of UFAs (20% increase, unchanged total fat), and (iii) control. Before and after 3 months of intervention, memory performance was assessed under standardized conditions. We found a significant increase in verbal memory scores after caloric restriction (mean increase 20%; P < 0.001), which was correlated with decreases in fasting plasma levels of insulin and high sensitive C-reactive protein, most pronounced in subjects with best adherence to the diet (all r values < −0.8; all P values <0.05). Levels of brain-derived neurotrophic factor remained unchanged. No significant memory changes were observed in the other 2 groups. This interventional trial demonstrates beneficial effects of caloric restriction on memory performance in healthy elderly subjects. Mechanisms underlying this improvement might include higher synaptic plasticity and stimulation of neurofacilitatory pathways in the brain because of improved insulin sensitivity and reduced inflammatory activity. Our study may help to generate novel prevention strategies to maintain cognitive functions into old age

show abstract

“…By contrast, a separate meta-analysis by the APA's reviewers of four trials involving schizophrenia patients showed no overall benefits for psychotic symptoms, although it was noted that an increased intake of n-3 fatty acids might help to combat the increased risks of CVD, diabetes and other physical health problems associated with this illness, which are exacerbated by some antipsychotic medications. Some benefits for mood, impulsivity, stress-aggression and other aspects of behaviour or cognition have also been reported in psychiatrically normal populations 8,9 , children with attention-deficit hyperactivity disorder and related conditions 10 , and patients with mild dementia 11 , although findings in these areas remain preliminary or mixed, and most studies have been small. This new study by Rogers and colleagues 4 set out to investigate whether n-3 fatty acid supplementation could improve mental health in a sample more representative of the general population.…”

mentioning

confidence: 98%

n-3 Fatty acids and mood: the devil is in the detail

Richardson¹

2008

Br J Nutr

View full text Add to dashboard Cite

Increasing evidence suggests that a low dietary intake of the n-3 long-chain PUFA EPA and DHA may contribute not only to the risks for various physical illnesses (particularly cardiovascular and immune system disorders), but also to many disorders of mental health and performance1,2. From their recent comprehensive review of the evidence for these n-3 fatty acids in the prevention and treatment of psychiatric disorders3, the American Psychiatric Association (APA) made the following recommendations:

show abstract

ω-3 Fatty Acid Treatment in 174 Patients With Mild to Moderate Alzheimer Disease: OmegAD Study

Cited by 673 publications

References 27 publications

Serum fatty-acid composition and the risk of Alzheimer’s disease: a longitudinal population-based study

Serum fatty-acid composition and the risk of Alzheimer’s disease: a longitudinal population-based study

Caloric restriction improves memory in elderly humans

n-3 Fatty acids and mood: the devil is in the detail

Contact Info

Product

Resources

About