Diet Rich in Omega-3s Significantly Lowers Alzheimer's Risk

NEW YORKConsuming foods that contain omega-3 fatty acids, found naturally in leafy green vegetables, vegetable oils, nuts, chicken and fish, may help reduce the risk of Alzheimer's disease and memory problems, according to a new study published in the journal Neurology. The findings suggest omega-3s lower blood levels of the protein beta-amyloid that is associated with cognitive decline.

Because it is difficult to measure the level of beta-amyloid deposits in the brain in the type of study, rsearchers at Columbia University Medical Center opted to measure levels of beta-amyloid in the blood, which, to a certain degree, relates to the level in the brain. For the study, 1,219 people older than age 65, free of dementia, provided information about their diet for an average of 1.2 years before their blood was tested for the beta-amyloid. Researchers looked specifically at 10 nutrients, including saturated fatty acids, omega-3 and omega-6 polyunsaturated fatty acids, mono-unsaturated fatty acid, vitamin E, vitamin C, beta-carotene, vitamin B12, folate and vitamin D.

They found the more omega-3 fatty acids a person took in, the lower their blood beta-amyloid levels. Consuming 1 gram of omega-3 per day (equal to approximately half a fillet of salmon per week) more than the average omega-3 consumed by people in the study is associated with 20% to 30% lower blood beta-amyloid levels.