Omega-3 studies show slowing of mental decline

An increasing number of studies are reporting potential benefits for regular fish consumption and omega-3 fatty acids with respect to Alzheimer's, but only a limited number of studies have looked at the decline in cognitive function that precedes these diseases.

Two new studies published in the current issue of the American Journal of Clinical Nutrition report that regular consumption of omega-3-rich food could prevent age-related cognitive decline.

The first study concluded that, over a period of five years, consumption of approximately 400 mg omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) per day had less cognitive decline than those who consumed only about 20 mg per day of the fatty acids.

A second study investigated the potential benefits of omega-3 levels in the blood with cognitive decline in 2251 white adults (average age 57 at baseline). Blood fatty acid concentrations were measured in all subjects at the start of the study and correlated with cognitive function assessed three and nine years later. After adjustment for potential confounding factors, the researchers report that global cognitive decline was not associated with omega-3 blood levels at baseline, but a subgroup analysis examining specific types of cognitive decline found that greater blood omega-3 fatty acid levels may prevent a decline in verbal fluency.