Thirteen-year prospective study between fish consumption, long-chain n-3 fatty acids intakes and cognitive function

Area of Science:

• Nutritional Neuroscience
• Gerontology
• Cardiovascular Health

Background:

• Long-chain omega-3 fatty acids possess structural, anti-inflammatory, and antithrombic properties, suggesting a role in aging.
• Dietary intake of these fatty acids and fish consumption are potential modifiable factors influencing health outcomes.
• Understanding the long-term impact of diet on cognitive function is crucial for public health initiatives.

Purpose of the Study:

• To investigate the association between long-chain omega-3 fatty acid and fish intake and cognitive function.
• To evaluate cognitive function 13 years after initial dietary assessment.
• To determine if dietary patterns predict later-life cognitive complaints.

Main Methods:

• A prospective, population-based study involving 3,294 adults from the SU.VI.MAX cohort.
• Dietary intake assessed via repeated 24-hour dietary records.
• Cognitive function evaluated using standardized tests and a self-reported cognitive difficulties scale (2007-2009); logistic regression used to calculate odds ratios.

Main Results:

• Higher total long-chain omega-3 fatty acid intake was linked to fewer self-reported cognitive difficulties (OR=0.72).
• Increased eicosapentaenoic acid (EPA) intake showed a similar association (OR Q4 vs Q1 = 0.74).
• A trend towards reduced cognitive complaints was observed with high fish consumption (OR Q4 vs Q1 = 0.80).

Conclusions:

• Cognitive complaints, potentially early signs of cognitive decline, were less prevalent in elderly individuals with higher long-chain omega-3 fatty acid intake.
• Dietary assessment conducted 13 years prior predicted these cognitive outcomes.
• Findings support the hypothesis that long-chain omega-3 fatty acids may contribute to cognitive health maintenance in aging.