Omega-3 fatty acid boosts protein that destroys brain plaques, study finds

From HealthDay

The omega-3 fatty acids found in fish oil might play an important role in preventing Alzheimer’s disease, according to a research team at the University of California, Los Angeles (UCLA).

Publishing in the Dec. 26 issue of the Journal of Neuroscience, the scientists demonstrated that the omega-3 fatty acid docosahexaenoic acid (DHA) increases the production of LR11, a protein that is found at reduced levels in Alzheimer’s patients. LR11 is known to destroy the protein that forms the plaques associated with the disease, the researchers explained.

The plaques are actually a buildup of a protein called beta amyloid, which is thought to be toxic to brain cells. Higher levels of LR11 prevent the manufacturing of the toxic proteins, which is why researchers believe the low levels found in the brains of Alzheimer’s patients may be a contributing factor to the disease.

Alzheimer’s is a debilitating neurodegenerative disease that causes memory loss, dementia, personality change and ultimately death. The Alzheimer’s Association estimates that 5.1 million Americans are currently afflicted with the disease. The association predicts that may increase to between 11 million and 16 million people by 2050.

The researchers tested the effects of DHA by adding it directly to human and animal neurons grown in the laboratory.

“We found that even low doses of DHA increased the levels of LR11 in rat neurons, while dietary DHA increased LR11 in brains of rats or older mice that had been genetically altered to develop Alzheimer’s disease,” lead researcher Greg Cole, associate director of UCLA’s Alzheimer Disease Research Center, said in a prepared statement.

Fatty acids such as DHA are considered essential fatty acids, because the body cannot make them from other sources and must obtain them through diet. Years of research have shown that DHA is the most abundant essential fatty acid in the brain, Cole said, and that it is critical to fetal and infant brain development. Studies have also linked low levels of DHA in the brain to cognitive impairment and have shown that lower levels may increase oxidative stress in the brains of Alzheimer’s patients.

The research team acknowledged that their work does not identify a dosage of DHA that people could take to prevent Alzheimer’s, but they recommend eating more fatty fish or taking a supplement. They did not recommend taking DHA to try to slow the progression of Alzheimer’s.

Dr Perlmutter’s comment:

Keep in mind that pure DHA supplements and foods enriched with pure DHA both from vegetarian sources (algae) are now widely available. These products carry the added benefit of having no risk for mercury or PCB contamination.

Read entire citation here:Omega-3 fatty acids and major depression: A primer for the mental health professional

Abstract

Omega-3 fatty acids play a critical role in the development and function of the central nervous system. Emerging research is establishing an association between omega-3 fatty acids (alpha-linolenic, eicosapentaenoic, docosahexaenoic) and major depressive disorder. Evidence from epidemiological, laboratory and clinical studies suggest that dietary lipids and other associated nutritional factors may influence vulnerability and outcome in depressive disorders. Research in this area is growing at a rapid pace. The goal of this report is to integrate various branches of research in order to update mental health professionals.

Regular consumption of these foods lowered odds up to 60%, study found

From HealthDay

A diet that includes plenty of fish, omega-3 rich oils, fruits and vegetables may reduce the risk of dementia and Alzheimer’s disease, while high intake of omega-6 rich oils may boost the risk of developing memory problems, say French researchers.

They looked at the diets of 8,085 people older than 65 who did not have dementia at the start of the study. Over the following four years, 183 of the participants developed Alzheimer’s disease, and 98 developed another form of dementia.

People who regularly consumed omega-3 rich oils, such as canola, flaxseed, and walnut oil, were 60 percent less likely to develop dementia than those who did not regularly consume such oils. The study also found that regular consumption of fruits and vegetables lowered dementia risk by 30 percent.

People who ate fish at least once a week were 40 percent less likely to develop dementia and 35 percent less likely to develop Alzheimer’s, but only if they didn’t carry a gene (ApoE4) known to increase the risk of Alzheimer’s.

“Given that most people do not carry the ApoE4 gene, these results could have considerable implications in terms of public health,” study author Pascale Barberger-Gateau, of the French National Institute for Health and Medical Research, said in a prepared statement. “However, more research is needed to identify the optimal quantity and combination of nutrients which could be predictive before implementing nutritional recommendations.”

The researchers also found that people without the ApoE4 gene who regularly consumed omega-6 rich oils — such as sunflower or grape seed oil — but not omega-3 rish oils or fish were twice as likely to develop dementia as people who didn’t eat omega-6 rich oils.