Omega-3 Fatty Acid Slows Alzheimer's

Ivanhoe Newswire
Wednesday, April 18, 2007; 12:00 AM

By Betsy Lievense, Ivanhoe Health Correspodent

ORLANDO, Fla. (Ivanhoe Newswire) -- A recent study reveals an omega-3 fatty acid present in fish, eggs, organ meats, micro-algae, fortified foods and certain nutritional supplements could delay the onset of Alzheimer's disease when consumed as part of a normal diet.

After conducting research on genetically-altered rodents, researchers at The University of California, Irvine, found a specific type of omega-3 fatty acid called docosahexaenoic acid (DHA) effectively slows the progression of the brain tangles associated with Alzheimer's disease, while reducing levels of a protein responsible for producing brain plaque buildup. DHA is an omega-3 fatty acid that can be found in a wide variety of foods, which is why researchers believe people can probably delay the onset of Alzheimer's by making a few simple dietary changes, or by taking DHA supplements.

"There are a bunch of lifestyle changes people can make to increase their chances of not developing Alzheimer's disease," Kim Green, Ph.D., a scientist at UC Irivine's department of neurobiology and behavior, told Ivanhoe. "The easiest way [to increase consumption of DHA] is through supplements, which is why people are doing clinical trials with the stuff in humans to work out the doses." In addition to consuming increased amounts of DHA, Dr. Green said people should avoid smoking and find ways to cut down on day-to-day stress. He also said the curcumin found in curry and green tea can reduce the risk of acquiring Alzheimer's disease.

Dr. Green said he believes the study is remarkable because it shows how very small changes in diet can lead to large decreases in a person's risk for Alzheimer's.

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SOURCE: Ivanhoe interview with Kim Green, Ph.D.; The Journal of Neuroscience, published online April 17, 2007