A new study confirms that a lack of Omega-3 polyunsaturated fatty acids in the diet of patients with Alzheimer’s disease aggravates deficiencies in memory and learning.
To arrive at their findings, researchers investigated a line of mice that had been genetically engineered to mimic the Alzheimer’s disease in humans.
Results published in the Sept. 2 issue of Neuron revealed that that when an Omega-3 fatty acid was eliminated from the diet, mice showed an increase in damage to their brains. The mice on the low Omega-3 diet had deficits in learning and memory. None of these effects were seen in the mice with a diet supplemented with the Omega-3 acid.
Researchers concluded that patients with a genetic risk of Alzheimer’s may be more vulnerable to a lack of essential fatty acids and that increased intake of Omega-3 fatty acids have a protective role to the brains of patients with Alzheimer’s.
