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循环的欧米茄-3和欧米茄-6脂肪酸,认知能力下降,老年人的痴呆症
Marcia C de Oliveira Otto1, Jason H Y Wu2, Evan L Thacker3
1Division of Epidemiology, Human Genetics and Environmental Science, The University of Texas Health Science Center at Houston School of Public Health, Houston, TX, USA.
Journal of Alzheimer's disease : JAD
|August 28, 2023
概括
高水平的酸 (AA) 和酸 (DPA) 与较慢的认知衰退和老年人的痴呆风险降低有关. 这些特定的多不和脂肪酸 (PUFA) 在以后的生活中对大脑健康产生保护作用.
科学领域:
- 神经科学是一个神经科学.
- 营养科学 营养科学
- 老年学是指老年学的学科.
背景情况:
- 多不和脂肪酸 (PUFA) 对于大脑功能至关重要,大约占大脑脂质的35%.
- PUFA对晚年认知健康的影响在很大程度上仍未得到研究.
研究的目的:
- 对65岁及以上成年人血脂欧米茄-3和欧米茄-6PUFA水平与认知衰退,损伤和痴呆风险之间的潜在关联进行调查.
- 分析特定脂肪酸 (包括ALA,EPA,DPA,DHA,LA和AA) 与长期随访期间认知结果之间的关系.
主要方法:
- 利用了来自心血管健康研究的数据,在13年内连续测量循环脂肪酸度.
- 使用修改型迷你精神状态检查 (3MSE) 评估认知衰退和损伤高达七次.
- 在3564名老年人的队列中,通过判定的神经心理测试和ICD-9代码确定了临床痴呆症.
主要成果:
- 更高的循环阿拉基酸 (AA) 度与较慢的认知衰退和降低痴呆风险有关,在更长的随访期内,效果更强烈 (痴呆的HR:0.53 [0.37-0.77] 在15年).
- 较高的多科萨氨酸 (DPA) 水平与较慢的认知衰退和较低的认知障碍风险相关 (HR:0.72 [0.55-0.95]).
- 其他omega-3和omega-6PUFA的相关性通常为零或不一致.
结论:
- 在老年人中,循环的酸 (AA) 和酸 (DPA) 与保持认知功能和降低痴呆和认知障碍风险有关.
- 这些发现强调了特定的PUFA,即AA和DPA在维持老年人群的认知健康方面的潜在神经保护作用.
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