Deborah R Gustafson1,2, K Bäckman2, N Scarmeas3,4, Y Stern3, J J Manly3, R Mayeux3,5, Y Gu3,5. 1. Department of Neurology, State University of New York Downstate Health Sciences University, Brooklyn, New York, USA. 2. Department of Neurochemistry and Psychiatry, Neuropsychiatric Epidemiology Unit, at the Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden. 3. Department of Neurology, The Gertrude H. Sergievsky Center, Taub Institute for Research in Alzheimer's Disease and the Aging Brain, Columbia University and The New York Presbyterian Hospital, New York, New York, USA. 4. 1st Department of Neurology, Aiginition Hospital, National and Kapodistrian University of Athens Medical School, Athens, Greece. 5. The Department of Epidemiology, Joseph P. Mailman School of Public Health, Columbia University, New York, New York, USA.
Abstract
INTRODUCTION: High dietary intake of long chain, polyunsaturated fatty acids is associated with lower Alzheimer's disease (AD) risk. METHODS: Washington Heights-Hamilton Heights-Inwood Columbia Aging Project is a multiethnic, prospective observational study of aging and dementia among elderly (≥ 65 years). Dietary intake was measured using a food frequency questionnaire. Dietary short-, medium-, and long-chain fatty acid intakes were categorized by number of carbons and double bonds. Consensus AD diagnoses were made. Associations between AD risk and dietary fatty acid and cholesterol intakes were estimated using multivariable Cox proportional hazards regression models. RESULTS: Of 2612 multiethnic women (67%) and men (baseline age 76.3 [6.4] years), 380 developed AD over an average 4.5 years follow-up. Lower risk of AD was associated with increasing intakes of docosahexaenoic acid (DHA; hazard ratio [HR] = 0.73, 95% confidence interval [CI]: 0.57 to 0.95, P = 0.018) and eicosapentaenoic acid (EPA; HR = 0.74, 95% CI: 0.57 to 0.95, P = 0.021), and longer AD-free survival (P < 0.05). DISCUSSION: Higher intake of DHA and EPA are protective for AD.
INTRODUCTION: High dietary intake of long chain, polyunsaturated fatty acids is associated with lower Alzheimer's disease (AD) risk. METHODS: Washington Heights-Hamilton Heights-Inwood Columbia Aging Project is a multiethnic, prospective observational study of aging and dementia among elderly (≥ 65 years). Dietary intake was measured using a food frequency questionnaire. Dietary short-, medium-, and long-chain fatty acid intakes were categorized by number of carbons and double bonds. Consensus AD diagnoses were made. Associations between AD risk and dietary fatty acid and cholesterol intakes were estimated using multivariable Cox proportional hazards regression models. RESULTS: Of 2612 multiethnic women (67%) and men (baseline age 76.3 [6.4] years), 380 developed AD over an average 4.5 years follow-up. Lower risk of AD was associated with increasing intakes of docosahexaenoic acid (DHA; hazard ratio [HR] = 0.73, 95% confidence interval [CI]: 0.57 to 0.95, P = 0.018) and eicosapentaenoic acid (EPA; HR = 0.74, 95% CI: 0.57 to 0.95, P = 0.021), and longer AD-free survival (P < 0.05). DISCUSSION: Higher intake of DHA and EPA are protective for AD.
Authors: Daniel Janitschke; Anna Andrea Lauer; Cornel Manuel Bachmann; Jakob Winkler; Lea Victoria Griebsch; Sabrina Melanie Pilz; Elena Leoni Theiss; Heike Sabine Grimm; Tobias Hartmann; Marcus Otto Walter Grimm Journal: Int J Mol Sci Date: 2022-02-18 Impact factor: 5.923
Authors: Dariusz Kotlęga; Barbara Peda; Joanna Palma; Agnieszka Zembroń-Łacny; Monika Gołąb-Janowska; Marta Masztalewicz; Przemysław Nowacki; Małgorzata Szczuko Journal: Int J Environ Res Public Health Date: 2021-06-16 Impact factor: 3.390