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Fatty acids (from fish)

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By: Sean Moloughney

Editor, Nutraceuticals World

Indication: Dementia

Source: BMJ October 2002;325:932-3

Research: Using data from a large aging study, a team of French researchers set out to test whether there was a relation between consumption of fish (rich in polyunsaturated fatty acids) or meat (rich in saturated fatty acids) and risk of dementia. The study involved 1674 people aged 68 and over without dementia and living at home in Southwestern France. Their frequency of consumption of meat and fish or seafood was recorded as daily, at least once a week (but not every day), from time to time (but not every week) or never. Participants were followed up two, five and seven years afterwards.

Results: Participants who ate fish or sea­food at least once a week had a significantly lower risk of being diagnosed as having dementia in the seven subsequent years. When education was taken into account, the strength of the association was slightly reduced, suggesting that this “protective” effect was partly explained by higher education of regular consumers. Researchers found no significant association between meat consumption and risk of dementia.

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