November 13, 2006
Fish Fat DHA Cuts Alzheimers And Dementia Risks

The presence of higher levels of docosahexaenoic acid (DHA) in the blood has been found to be associated with reduced Alzheimer's Disease and dementia risks in participants in the Framingham Heart Study.

Individuals who have higher levels of a fatty acid known as docosahexaenoic acid (DHA) in their blood may have a significantly lower risk of developing dementia and Alzheimer’s disease, according to a report in the November issue of Archives of Neurology, one of the JAMA/Archives journals.

Age, family history and genetic factors have all been found to increase the risk of dementia and Alzheimer’s disease, a neurodegenerative disorder that causes 70 percent of cases of dementia in the elderly, according to background information in the article. Recent studies have found that high levels of homocysteine, an amino acid that is derived from proteins in the diet and that can accumulate in the blood and contribute to heart disease, increase the risk for Alzheimer’s disease and dementia. In addition, DHA, an omega-3 polyunsaturated fatty acid found in fish, appears to affect dementia risk and to be important for the proper functioning of the central nervous system.

Anything that so improves the metabolism of the brain that it reduces risk of Alzheimers and dementia probably yields shorter term benefits in terms of enhanced cognitive function. So even if a demented old age seems a distant prospect you might want to get more DHA in your diet or as a supplement just to make your mind work better.

Ernst J. Schaefer, M.D., Jean Mayer U.S. Department of Agriculture Human Nutrition Research Center on Aging at Tufts University, Boston, and colleagues studied the association between DHA levels and dementia in the blood of 899 men and women who were part of the population-based Framingham Heart Study. The participants of an average age of 76 years provided blood samples and underwent neuropsychological testing, and were followed for an average of nine years. A subgroup of 488 also filled out a questionnaire assessing their diet, including information about fish consumption. None of the participants had dementia at the beginning of the study; and they were given a mental examination every two years to screen for its development.

Through the nine-year study period, 99 out of 899 participants developed dementia, including 71 with Alzheimer’s disease. After controlling for other known risk factors for dementia, including age and homocysteine levels, and dividing the study population into fourths (quartiles) based on levels of DHA, the researchers found that men and women in the quartile with the highest DHA levels had a 47 percent lower risk of developing dementia and 39 percent lower risk of developing Alzheimer’s disease than the other three quartiles with lower DHA levels. Among the participants who completed the dietary questionnaire, those in the top quartile of blood DHA levels reported that they ate an average of .18 grams of DHA a day and an average of three fish servings a week. Participants in the other quartiles ate substantially less fish.

DHA levels in the blood vary by the degree to which the liver converts alpha-linolenic acid, an essential fatty acid, to DHA and also by the amount of DHA in the diet. “In our study, the correlation between [blood] DHA content and fish intake was significant, indicating that fish intake is an important source of dietary DHA,” the authors write.

The .18 grams per day is only 180 milligrams per day. I've decided to take a daily DHA/EPA supplement so I don't have to count how many days its been since the last salmon meal.

You can get a lot of alpha linolenic (ALA) acid from walnuts. Though I've found one source that claims the conversion rate of ALA to DHA and EPA is very low. Still, nut consumption is also associated with heart benefits and other health benefits. So occasional walnuts are a good idea anyway.

Share |      Randall Parker, 2006 November 13 11:39 PM  Aging Diet Studies


Comments
Lou Pagnucco said at November 14, 2006 11:57 AM:

While it appear that there is a lot of circumstantial evidence that DHA is primarily responsible, a couple of confounding factors may be present.

First, fish is high in the amino acid taurine. Taurine may have some anti-alzheimers effects. See:

"Taurine prevents the neurotoxicity of β-amyloid and glutamate receptor agonists: activation of GABA receptors and possible implications for Alzheimer's disease and other neurological disorders"
http://cat.inist.fr/?aModele=afficheN&cpsidt=15557856

Taurine is a potent antioxidant in some situations. See:
"Taurine treatment protects against chronic nicotine-induced oxidative changes"
http://cat.inist.fr/?aModele=afficheN&cpsidt=15557856

Taurine may also increase synthesis of acetylcholine in the brain.

It would be interesting also to isolate the effect of sardine/anchovie consumption which are uniquely high in RNA content. Dietary RNA might provide nucleosides/nucleotides which have been effective in some animal models of dementia. See: "A Nucleoside-Nucleotide Mixture May Reduce Memory Deterioration in Old Senescence-Accelerated Mice"
http://jn.nutrition.org/cgi/reprint/130/12/3085
MIT is conducting clinical trials of an Alzheimers therapy consisting of a omega 3-choline-uridine(nucleotide) cocktail.
See: "MIT research offers new hope for Alzheimer's patients"
http://web.mit.edu/newsoffice/2006/alzheimers.html

Omer K said at November 14, 2006 10:10 PM:

As Lou pointed out. Its difficult to pinpoint chemicals that do us good. Ergo our best source of nutrients is food.

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