Omega-3 Fatty Acids Found to Benefit Patients with Alzheimer's

Alzheimer's disease is a chronic neurodegenerative condition, caused by the formation of plaques from accumulated fragments of b-amyloid (Abeta), derived from amyloid precursor protein, which results in brain damage. Consumption of omega-3 fatty acids, found in oily fish such as sardines and salmon, has been linked to a decreased risk of developing the disease. A number of explanations for this protective effect have been proposed: the omega-3 DHA ensures that the protective fatty membrane surrounding neuronal cells is highly flexible, making the transmission of messages between neurons quick and effective, in addition the omega-3 EPA increases levels of nitric oxide, a mediator of neurotransmission, and reduces levels of pro-inflammatory substances.
A new study has tested the impact of omega-3 supplementation on patients with existing Alzheimer's and mild cognitive impairment. Twenty three patients with mild or moderate Alzheimer's disease and twenty three with mild cognitive impairment were randomly assigned to receive omega-3 PUFAs 1.8 g/day or placebo (olive oil) daily for 24 weeks. The treatment group showed better improvement on the Clinician's Interview-Based Impression of Change Scale (CIBIC-plus) than those in the placebo group; in addition those with mild cognitive impairment receiving omega-3 PUFAs showed significant improvement in the cognitive portion of the Alzheimer's Disease Assessment Scale (ADAS-cog) compared to the placebo group. Higher proportions of EPA in red blood cell membranes (a marker of fatty acid status) were also associated with better cognitive outcome.
 
These are exciting preliminary results that build on previous work and when viewed together, indicate that fish oil supplementation in the early stages of cognitive impairment may effectively help slow the progression of dementia.  
 
C lick here to view the abstract.

From the Nutri Newsletter, No. 119