(09-10-12) Omega-3 fats lower risk of developing Alzheimer's disease

by John Phillip

(NaturalNews) Omega-3 fats from foods including fish, chicken, nuts, and seeds
are preferentially sequestered after consumption and used for critical
functions to maintain optimal brain metabolism and function. These long-chain
fats are used to form the highly permeable cell wall membrane of nerve cells,
as electrical and chemical transmissions through this barrier are limited when
sufficient omega-3 fats are unavailable from blood circulation.

Researchers from the Columbia University Medical Center in New York have
published the result of their work demonstrating the close relationship between
Omega-3 fats, blood saturation levels of amyloid proteins and risk of
developing Alzheimer's disease in the prestigious journal, Neurology. The study
confirms that lower blood levels of a protein related to Alzheimer's disease
(amyloid-beta plaque) can protect against memory problems, mild cognitive
decline, and progression to Alzheimer's disease in many cases.

The lead study author, Dr. Nikolaos Scarmeas noted "While it's not easy to
measure the level of beta-amyloid deposits in the brain in this type of study,
it is relatively easy to measure the levels of beta-amyloid in the blood, which
to a certain degree, relates to the level in the brain." The brain normally
generates amyloid proteins as a metabolic byproduct that is broken down and
cleared in the youthful, healthy brain. The study suggests that Omega-3 fats
from dietary sources can aid this process, though the scientists did not
specifically note this conclusion.

Increased omega-3 fats from diet lowers beta-amyloid levels in the blood up to
thirty percent
Researchers looked at 1,219 people that were over the age of 65 and free of
dementia. The participants provided information regarding their diet for an
average of 1.2 years before their blood was tested for beta-amyloid. The
scientists specifically monitored ten nutrients including saturated fatty
acids, omega-3 and omega-6 polyunsaturated fatty acids, mono-unsaturated fatty
acid, vitamin E, vitamin C, beta-carotene, vitamin B12, folate, and vitamin D.

The study determined that higher levels of omega-3 fats consumed by eating
fish, chicken, nuts, and seeds directly correlated to lower blood beta-amyloid
levels. Researchers found that consuming one gram of omega-3 per day (equal to
approximately half a fillet of salmon per week) was associated with 20 to 30
percent lower blood beta-amyloid levels. Researchers found that most people do
not eat enough omega-3 enriched foods to adequately raise blood levels of the
essential fat.

Dr. Scarmeas concluded "The more omega-3s one eats, the less the beta amyloid
levels are... we were able to relate something that we eat with a very specific
mechanism in the body that is very strongly related to Alzheimer's." This study
did not account for intake of the pre-formed omega-3 fats supplied through fish
oil supplements, known to dramatically boost blood saturation of the long-chain
fats. Nutrition experts suggest several servings of fish, chicken, nuts, and
seeds each week (or supplementing with 1,200 to 2,400 mg EPA/DHA daily) to
significantly lower the risk of developing Alzheimer's disease.

Sources for this article include:

http://www.neurology.org
http://www.sciencedaily.com/releases/2012/05/120502184831.htm
http://www.eurekalert.org/pub_releases/2012-05/aaon-efc042512.php
http://healthland.time.com

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