Eating Seafood Once a Week Slows Cognitive DeclineEating Seafood Once a Week Slows Cognitive Decline
food and beverage perspectives, food, fats and oils, fatty acids, omega-3, seafood, fish, functional food, healthy food, brain health, studies, demographics, Rush University Medical Center, nutrition, Alzheimer’s.
May 23, 2016
Eating seafood or other foods containing omega-3 fatty acids at least once a week may protect against age-related memory loss and thinking problems in older people, according to a new study published in the journal Neurology. What’s more, cognition may decline more rapidly in people who eat seafood less than once a week.
Researchers at Rush University Medical Center and Wageningen University in the Netherlands followed 915 people with a mean age of 81.4 years for an average of five years. At study enrollment, none had signs of dementia. The participants were recruited from people already taking part in the Rush Memory and Aging Project, a study of residents of more than 40 retirement communities and senior public housing units across northern Illinois, plus older adults identified through church groups and social service agencies.
During the course of the study, each person received annual, standardized testing for cognitive ability in five areas: episodic memory, working memory, semantic memory, visuospatial ability and perceptual speed. The study group also completed annual food frequency questionnaires, allowing the researchers to compare participants’ reported seafood intake with changes in their cognitive abilities as measured by the tests.
The questionnaires included four types of seafood: tuna sandwiches; fish sticks, fish cakes and fish sandwiches; fresh fish as a main dish; and shrimp, lobster and crab. The participants were divided into two groups: those who ate at least one of those seafood meals per week and those who ate less than one of those seafood meals per week.
Participants in the higher seafood consumption group ate an average of two seafood meals per week. Those in the lower group ate an average of 0.5 meals per week.
Seafood is the direct nutrient source of a type of omega-3 fatty acid (docosahexaenoic acid) that is the main structural component of the brain. While epidemiologic studies have shown the importance of seafood and omega-3 fatty acids in preventing dementia, few prior studies have examined their associations with specific types of cognitive ability.
Researchers report associations between seafood consumption and two of the areas of cognitive ability that they tested. People who ate more seafood had reduced rates of decline in the semantic memory, which is memory of verbal information. They also had slower rates of decline in a test of perceptual speed, or the ability to quickly compare letters, objects and patterns.
The study did not find a significant difference in the rate of decline in episodic memory (recollection of personal experiences), working memory (short-term memory used in mental function in the immediate present) and visuospatial ability (comprehension of relationships between objects).
The results were the same after researchers adjusted for other factors that could affect memory and thinking skills, such as education, physical activity, smoking and participating in mentally stimulating activities.
Further, the protective association of seafood was even stronger among individuals with a common genotype (APOE-ε4) that increases the risk of developing Alzheimer’s disease. The APOE is a gene involved in cholesterol transport to neurons. About 20 percent of the population carries the APOE-ε4 gene, although not everyone who has the gene will develop Alzheimer’s disease.
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