Alzheimer’s Disease: Less Brain Damage Thanks to Fish Oil

Brain damage caused by Alzheimer’s disease can be limited by a diet rich in Omega-3 fatty acids. This was demonstrated by a group of researchers led by Gene Bowman from Oregon Health and Science University in Portland (USA) in a study published in Neurology, the medical journal of the American Academy of Neurology. According to the results obtained, a diet based on Omega-3 and vitamins B, C, D, and E improves scores on memory and reasoning tests. Moreover, these nutrients also reduce the likelihood of brain volume loss typically associated with this pathology.

The Study

The main goal of Bowman and colleagues was to establish the relationship between the availability of various nutrients and some parameters associated with brain health in elderly individuals not affected by dementia. The researchers analyzed data from 104 individuals, 62% of whom were women, with an average age of 87 years. All subjects examined had very few risk factors for memory and reasoning problems. The levels of various nutrients in each participant’s blood were determined through simple blood tests. Additionally, all individuals underwent memory and reasoning tests. An MRI also allowed the measurement of brain volume in 42 of the individuals participating in the analysis.

Vitamins and Omega-3 for a Healthy Brain

The data collected revealed that diets rich in vitamins B, C, D, and E and Omega-3 are associated with better scores in reasoning tests compared to diets poor in these nutrients. Conversely, people following a diet based on unsaturated fatty acids (such as those found in fried, frozen, or packaged foods) showed a higher propensity for brain volume reduction and poorer results in memory and reasoning tests. Bowman highlighted that the presence of nutrients in the blood accounts for a significant share of the variation in brain volume, memory, and reasoning. Specifically, nutrient-related variation in memory and reasoning test scores accounts for 17%. Regarding brain volume, nutrients were responsible for 37% of the observed variation.

Changing Diet to Change the Brain

Bowman, while noting that these results need confirmation, emphasized the possibility of preventing brain volume loss by modifying the diet. Therefore, a diet rich in fish (mackerel, salmon, halibut), fruits, and vegetables is encouraged. Conversely, it is advisable to limit as much as possible foods with very high amounts of unsaturated fats, such as baked goods, margarine, fried foods, and packaged products.  

Source 

1. Bowman GL, Silbert LC, Howieson D, Dodge HH, Traber MG, Frei B, Kaye JA, Shannon J, Quinn JF, “Nutrient biomarker patterns, cognitive function, and MRI measures of brain aging”, Neurology. 2011 Dec 28