Omega-3 action reduces the risk of developing Alzheimer's
Alzheimer’s Disease: Lower Risks Thanks to Omega-3 Supplements
Consuming high amounts of Omega 3-rich foods can reduce levels of Aβ42 by 20-30%, the beta-amyloid protein form responsible for Alzheimer’s disease. This is demonstrated by a study published in Neurology, conducted by a research team led by Nikolaos Scarmeas from Columbia University Medical Center in New York (USA). The results obtained in this new research confirm previous studies suggesting the potential role of these fatty acids in preventing or delaying Alzheimer’s disease.
What is beta-amyloid protein?
The cause of developing Alzheimer’s symptoms is the destruction of neurons that prevents proper nerve impulse transmission. One of the main factors underlying this phenomenon is the accumulation of beta-amyloid protein. This molecule deposits between neurons and forms fibers and plaques responsible for the death of brain cells. However, this protein was not created by nature to impair the nervous system function. Beta-amyloid also plays other important roles in the body:
- regulation of cholesterol transport
- defense against oxidative stress
Cells can produce different forms of beta-amyloid. Among these, the so-called Aβ42 tends most to form fibers. Moreover, some mutations associated with early-onset Alzheimer’s increase the production of Aβ42.
Preventing Alzheimer’s: the role of diet
To date, no treatments have been identified that can reliably prevent the development of the disease. Several studies suggest that certain lifestyle modifications are associated with a lower risk of developing it. These include some dietary changes: among them, increased Omega-3 intake. Scarmeas and colleagues based their research on the hypothesis that the link between nutrient intake and an individual’s cognitive abilities may also be mediated by beta-amyloid protein. For this reason, the researchers evaluated the association between plasma levels of the protein and intake of:
- saturated fatty acids
- Omega-3
- Omega-6
- monounsaturated fatty acids
- vitamin E
- vitamin C
- beta-carotene
- vitamin B12
- folate
- vitamin D
The analysis involved 1,219 individuals over 65 years old who showed no symptoms of senile dementia. The study demonstrated that consumption of Omega-3-rich foods is associated with a 20-30% reduction in blood Aβ42 levels.
Omega-3, a direct action on proteins
The data from this research suggest that the benefits associated with Omega-3 consumption can be at least partly explained by the alteration of beta-amyloid levels. Further studies will determine whether the reduction of protein concentrations in the blood corresponds to their decrease also in the brain.
