Mediterranean diet and cognitive decline: what role for omega-3 polyunsaturated fatty acids? | OCL

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Table 1.

Association between the score of adherence to a Mediterranean-type diet and proportions of plasma fatty acids. The Bordeaux sample of the Three-City study, N=1050.

Plasma fatty acids ^a	β coefficient ^b	P value
Fatty acids
Total n-3 PUFA	0.068	.006
22:5 n-3	0.004	.16
22:6 n-3 (DHA)	0.051	.0006
Ratios
Total MUFA/SFA	–0.003	.24
Total n-6/n-3 PUFA	–0.140	.002
AA/EPA	–0.215	.013
AA/DHA	–0.075	.0001
AA/(EPA+DHA)	–0.050	.0005

AA: Arachidonic acid; DHA: Docosahexaenoic acid; EPA: Eicosapentaenoic acid; MUFA: Mono-unsaturated fatty acids; PUFA: Polyunsaturated fatty acids; SFA: Saturated fatty acids

Proportions or ratios of total fatty acids as dependent variables, in separate models

Estimated by multivariate linear regressions adjusted for age, sex, energy intake, physical activity, smoking, body mass index, plasma triacylglycerol and ApoE4 genotype, for a 1-point increase of the Mediterranean diet score.

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