Omega-3 Fatty Acids and Alzheimer’s disease: Development and Associations
Taylor C. Broad
Central Michigan University
Abstract
Western diets increased rate of omega-6 over omega-3 fatty acids intake parallels with the increasing incident of Alzhiemer’s disease (AD). Diets rich in omega-3 (n-3) fatty acids may be protective in cognitive decline diseases, specifically AD. Omega-3 fatty acids are unsaturated fatty acids with a carbon-carbon double bond from the methyl end (n-3). Alpha-linolenic acid (ALA) is the parent omega-3 acid. ALA becomes desaturated by a sequence of metabolic steps to form eicosapentaenoic acid (EPA) and decosahexaenoic acid (DHA). Exploration of the terms and conditions to interpret the strength and clarity …show more content…
Alois Alzheimer in 1907. AD is a devastating neurodegenerative disorder currently affecting over 35 million people worldwide (U). However, the number of individuals with AD is expected to increase to 106.2 million by 2050 according to Swanson et al. (2012). At the most basic level, AD results from cell death. AD is the leading cause of dementia worldwide. Genetic factors play a role in the development of AD. According to Grant (1997), genetic factors are most prominent in early-onset or familial AD, accounting for 5-10% of all inflicted with AD. ApoE is a gene coding most influential in the risk of developing the AD, also determining early or late onset identified in Bailey et al. (2012). Although there are strong genetic components tied to AD, there is no genetic model that can account for the geographical distribution of AD prevalence. Papers by Grant (1997) have conceded that both environmental and genetic factors may be involved in AD. Although genetic factors are ones that we cannot prevent we do have the control over our environment and the diet in which we choose (G). Haag (2003) reported that current Western diet contains omega-3 and omega-6 fatty acids in an undesired proportion. There is a wide range on quantity and strength of evidence for effects of n-3 fatty acids on AD (G). Most studies vary greatly making it confusing for the reader. The largest struggle is that omega-3s have …show more content…
Epidemiological evidence from Bailey et al. (2012) suggest higher plasma or red blood cell (RBC) DHA and EPA concentrations are related to higher scores on various measures of cognitive function and a lower risk of dementia. RBC membranes were used for the site of measured n-3 (DHA and EPA) fatty acid. Shinto et al. (2014) explains that RBC fatty acids are a proper depiction for tissue fatty acid levels where DHA levels are indicated by the total percent of measured fatty acids within RBC membranes. Methods by Ruyle et al. at the Oregon Health & Science University Lipid Lab show higher amounts of DHA and EPA incorporated into RBC membranes when subjects were given fish oil supplementation and baseline at 6 months and 12 months was assessed for change between groups. Results reviewed by Shinto et al. (2014) favor groups who received fish oil showed a significant increase at 6 and 12 months compared baseline in percent DHA and EPA in RBCs. However these results are derived from a small sample, thus interpreting outcomes reported is warranted. In Bailey et al. (2012) data from both epidemiological and clinical data indicate that the beneficial role of n-3 fatty acids on cognition is stronger among those with mild cognitive impairment rather than those with progressed AD. In one cohort study, Tan et al. (2012) found
Taylor C. Broad
Central Michigan University
Abstract
Western diets increased rate of omega-6 over omega-3 fatty acids intake parallels with the increasing incident of Alzhiemer’s disease (AD). Diets rich in omega-3 (n-3) fatty acids may be protective in cognitive decline diseases, specifically AD. Omega-3 fatty acids are unsaturated fatty acids with a carbon-carbon double bond from the methyl end (n-3). Alpha-linolenic acid (ALA) is the parent omega-3 acid. ALA becomes desaturated by a sequence of metabolic steps to form eicosapentaenoic acid (EPA) and decosahexaenoic acid (DHA). Exploration of the terms and conditions to interpret the strength and clarity …show more content…
Alois Alzheimer in 1907. AD is a devastating neurodegenerative disorder currently affecting over 35 million people worldwide (U). However, the number of individuals with AD is expected to increase to 106.2 million by 2050 according to Swanson et al. (2012). At the most basic level, AD results from cell death. AD is the leading cause of dementia worldwide. Genetic factors play a role in the development of AD. According to Grant (1997), genetic factors are most prominent in early-onset or familial AD, accounting for 5-10% of all inflicted with AD. ApoE is a gene coding most influential in the risk of developing the AD, also determining early or late onset identified in Bailey et al. (2012). Although there are strong genetic components tied to AD, there is no genetic model that can account for the geographical distribution of AD prevalence. Papers by Grant (1997) have conceded that both environmental and genetic factors may be involved in AD. Although genetic factors are ones that we cannot prevent we do have the control over our environment and the diet in which we choose (G). Haag (2003) reported that current Western diet contains omega-3 and omega-6 fatty acids in an undesired proportion. There is a wide range on quantity and strength of evidence for effects of n-3 fatty acids on AD (G). Most studies vary greatly making it confusing for the reader. The largest struggle is that omega-3s have …show more content…
Epidemiological evidence from Bailey et al. (2012) suggest higher plasma or red blood cell (RBC) DHA and EPA concentrations are related to higher scores on various measures of cognitive function and a lower risk of dementia. RBC membranes were used for the site of measured n-3 (DHA and EPA) fatty acid. Shinto et al. (2014) explains that RBC fatty acids are a proper depiction for tissue fatty acid levels where DHA levels are indicated by the total percent of measured fatty acids within RBC membranes. Methods by Ruyle et al. at the Oregon Health & Science University Lipid Lab show higher amounts of DHA and EPA incorporated into RBC membranes when subjects were given fish oil supplementation and baseline at 6 months and 12 months was assessed for change between groups. Results reviewed by Shinto et al. (2014) favor groups who received fish oil showed a significant increase at 6 and 12 months compared baseline in percent DHA and EPA in RBCs. However these results are derived from a small sample, thus interpreting outcomes reported is warranted. In Bailey et al. (2012) data from both epidemiological and clinical data indicate that the beneficial role of n-3 fatty acids on cognition is stronger among those with mild cognitive impairment rather than those with progressed AD. In one cohort study, Tan et al. (2012) found