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Consumption of Fish and n-3 Fatty Acids and Risk of Incident Alzheimer Disease
Archives of Neurology · 2003 · Vol. 60(7) · pp. 940–940
Martha Clare Morris✉(Rush University Medical Center)Denis A. EvansJulia L. BieniasChristy TangneyDavid A. BennettRobert S. WilsonNeelum T. AggarwalJulie A. Schneider
Abstract
Dietary intake of n-3 fatty acids and weekly consumption of fish may reduce the risk of incident Alzheimer disease.
Fatty Acid Research and HealthNutritional Studies and DietDiet and metabolism studiesDocosahexaenoic acidDiseasePolyunsaturated fatty acidMedicineEicosapentaenoic acidFish oilPhysiologyAlzheimer's diseaseRelative riskLower risk
MeSH terms
AgedAged, 80 and overAlzheimer DiseaseDietDocosahexaenoic AcidsFatty Acids, UnsaturatedFemaleFollow-Up StudiesHumansMaleRisk FactorsEicosapentaenoic AcidFatty Acids, Omega-3Nutrition AssessmentSeafood
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