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Dietary Fatty Acids, Cognitive Decline, and Dementia

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Handbook of Behavior, Food and Nutrition

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Abstract

As the therapeutic options currently available have demonstrated limited efficacy, the search for preventive strategies for cognitive decline and dementia are mandatory. A possible role of lifestyle-related factors was recently proposed for age-related changes of cognitive function, predementia syndromes, and the cognitive decline of degenerative (Alzheimer’s disease, AD) or vascular origin. An increasing body of epidemiological evidence suggested that elevated saturated fatty acids (SFA) could have negative effects on age-related cognitive decline (ARCD). Furthermore, a clear reduction of risk for cognitive decline has been found in population samples with elevated fish consumption, high intake of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA), particularly n-3 PUFA. Recent findings have demonstrated that while dietary fatty acid intakes were not associated with incident mild cognitive impairment (MCI), high PUFA intake appeared to have a borderline nonsignificant trend for a protective effect against the development of MCI. These epidemiological findings on predementia syndromes, i.e., MCI or ARCD, together with recent findings from clinical trials with n-3 PUFA supplementation that showed efficacy on cognitive and depressive symptoms only in very mild AD subgroups or MCI, suggest a possible role of fatty acid intake in the maintenance of adequate cognitive functioning and possibly in the prevention and management of cognitive decline and dementia.

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Abbreviations

AD:

Alzheimer’s disease

VaD:

Vascular dementia

MCI:

Mild cognitive impairment

ARCD:

Age-related cognitive decline

AACD:

Aging-associated cognitive decline

UFA:

Unsaturated fatty acids

MUFA:

Monounsaturated fatty acids

PUFA:

Polyunsaturated fatty acids

LA:

Linoleic acid

ALA:

α-linolenic acid

DHA:

Docosahexaenoic acid

EPA:

Eicosapentaenoic acid

APOE:

Apolipoprotein E

ARA:

Arachidonic acid

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Acknowledgments

 This work was supported by the Italian Longitudinal Study on Aging (ILSA) (Italian National Research Council-CNR-Targeted Project on Ageing-Grants 9400419PF40 and 95973PF40).

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Authors and Affiliations

  1. Department of Geriatrics, Center for Aging Brain, Memory Unit, University of Bari, Policlinico, Piazza Giulio Cesare, 11, 70124, Bari, Italy

    Vincenzo Solfrizzi

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  1. Vincenzo Solfrizzi
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  2. Vincenza Frisardi
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  3. Cristiano Capurso
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  4. Alessia D’Introno
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  5. Anna M. Colacicco
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  6. Gianluigi Vendemiale
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  7. Antonio Capurso
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  8. Francesco Panza
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Correspondence to Vincenzo Solfrizzi .

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Editors and Affiliations

  1. Dept. Nutrition & Dietetics, King's College, Stamford St. 150, London, SE1 9NH, United Kingdom

    Victor R. Preedy

  2. Arizona Health Science Center, Mel and Enid Zuckerman College of Public, University of Arizona, 1501 N. Campbell Ave. Room 4335, Tucson, 85724-5155, Arizona, USA

    Ronald Ross Watson

  3. University of the West of Scotland, Ayr Campus, Ayr, KA8 0SR, United Kingdom

    Colin R. Martin

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Solfrizzi, V. et al. (2011). Dietary Fatty Acids, Cognitive Decline, and Dementia. In: Preedy, V., Watson, R., Martin, C. (eds) Handbook of Behavior, Food and Nutrition. Springer, New York, NY. https://doi.org/10.1007/978-0-387-92271-3_179

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