The risk of developing dementia may be influenced by the types of fats and oils consumed in the diet. Research published in the Archives of Neurology (2006; 63(11):1545–1550) followed 899 elderly adults who were free of dementia at baseline (median age 76) for an average of just over nine years. During the study period, 99 participants developed dementia, including 71 cases of Alzheimer’s disease. Individuals with higher plasma levels of docosahexaenoic acid (DHA), an omega-3 fatty acid, had a significantly lower risk of developing dementia compared with those with lower DHA levels. Supporting findings were reported in The Journals of Gerontology Series A (2007; 62(10):1120–1126), which also identified an association between low omega-3 fatty acid levels and dementia. Earlier research published in the Annals of Neurology (1997; 42(5):776–782) examined dietary fat intake in 5,386 individuals without dementia and found that fish consumption was inversely related to dementia risk, while higher intake of saturated fat and cholesterol was associated with increased incidence of dementia.
Fatty Acids and Dementia
Quote: “A study in the Annals of Neurology (1997;42(5):776-782) looked at fat intake in the diets of 5,386 subjects without dementia. Fish consumption was inversely related to the incidence of dementia. Dementia increased with increased intake of saturated fat and cholesterol. – See more at: https://wholehealthweb.com/fatty-acids-and-dementia/#sthash.qmPTYM2J.dpuf”
1997 Annals of Neurology? Is there nothing more current? What about the discovery around 2010-2012 of coconut oil’s ability to reverse symptoms of Alzheimer’s “Type-3 diabetes”. Coconut oil is a saturated fat.
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