Wed. April 15, 2015 (foodconsumer.org) -- A new study in Neuroscience & Biobehavioral Reviews suggests taking omega-3 fatty acids may not reduce the risk of Alzheimer's disease and other forms of dementia, but eating fish may lower the risk.

The study led by scientists at Hospital of PLA in Beijing, China shows that a higher intake of fish was linked to a 36% reduced risk for Alzheimer's disease and specifically, intake of each additional 100 grams of fish per week was associated with an 11% decreased risk for the disease.

A meta-analysis of the data released in previous studies indicates that the highest intake of long chain omega-3 fatty acids and fish was associated with 16% reduced risk for Alzheimer's disease and 3% reduced risk for dementia.  

Long chain omega-fatty acids are found mostly in cold water fatty fish such as salmon and eggs. Fish oil is often sold as an omega-3 fatty acid supplement. But the study suggests that taking the supplement may not be effective at reducing the risk for Alzheimer's disease.  (David Liu, PHD)

Reference

Shunquan Wu, Yingying Ding, Fuquan Wu, Ruisheng Li, Jun Hou, Panyong Mao,  Omega-3 fatty acids intake and risks of dementia and Alzheimer's disease: A meta-analysis, Neuroscience & Biobehavioral Reviews, Volume 48, January 2015, Pages 1–9

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