Volume 18, Number 4, Juillet-Août 2011Lipids and Brain II. Actes des Journées Chevreul 2011 (Première partie)
|Page(s)||224 - 227|
|Section||PUFA, Cholesterol and Alzheimer Diseases|
|Published online||15 July 2011|
Mediterranean diet and cognitive decline: what role for omega-3 polyunsaturated fatty acids?
Inserm, U897, Équipe Épidémiologie de la nutrition et des comportements alimentaires, Université Bordeaux Segalen, Case 11, 146 rue Leo-Saignat, F-33076 Bordeaux cedex, France
The Mediterranean diet is characterized by a high consumption of fruits, vegetables, legumes, cereals, and olive oil as the main source of added fat, a moderate consumption of fish and wine, and a low consumption of meat and dairy products as a source of saturated fat. Several epidemiological studies have shown that higher adherence to a Mediterranean diet was associated with slower cognitive decline in older persons. This protective effect might be mediated by omega-3 poly-unsaturated fatty acids (n-3 PUFA). We investigated this hypothesis in 1050 participants in the 3City study from Bordeaux. After multivariable adjustment including apolipoprotein E (ApoE) genotype, plasma docosahexaenoic acid and total n-3 PUFA were positively associated with a score of adherence to a Mediterranean diet. Plasma eicosapentaenoic acid was positively associated with adherence only in ApoE4 non-carriers. These data suggest that the protective effect of the Mediterranean diet on cognitive functions might be partly mediated by higher plasma n-3 PUFA.
Key words: diet / cognition / aging / fatty acids / omega-3 / mediterranean diet
© John Libbey Eurotext 2011
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