New evidence that fish oil slows the progression of Alzheimer’s Disease

A recent report from the Framingham Heart Study showed that persons with higher levels of DHA (a fatty acid found in fish oil) had a significantly (47%) lower risk of developing all-cause dementia than did those with lower levels.1

Significantly greater protection was obtained from consuming 2.9 fish meals per week than from consuming 1.3 fish meals per week. In earlier studies, n–3 fatty acids retarded the decline in cognition over time. Researchers believe that one mechanism for the positive effect could be the antithrombotic and antiinflammatory properties of EPA (the other main fatty acid).

In addition, the introduction of DHA into the brain could correct DHA deficiency in membrane phospholipids in the cerebral cortex in patients with Alzheimer disease and EPA would counter the proinflammatory action of arachidonic acid, which is a precursor of cytokine and proinflammatory eicosanoids that may be associated with greater cognitive decline.

As for heart health, because evidence shows that n–3 fatty acids prevent episodes of sudden death, the American Heart Association has recommended that all adults consume 2 fish meals per week. For people who are allergic to fish or who cannot obtain fish, the AHA recommends the consumption of one fish-oil capsule (1000 mg) per day.

References:
1. American Journal of Clinical Nutrition, Vol. 85, No. 4, 929-930, April 2007