Unravelling the link between dietary omega-3 fatty acids and risk of Alzheimer's disease: a case-control study.

IF 3.6 4区医学 Q2 NEUROSCIENCES

Nutritional Neuroscience Pub Date : 2025-10-16 DOI:10.1080/1028415X.2025.2563378

Mohammad Mehdi Abbasi, Mahshad Shahabi, Sajjad Khandae, Mousa Attarzadeh, Bahram Rashidkhani

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引用次数: 0

Abstract

Objectives: There is a serious conflict in the literature regarding the relationship between Omega-3 fatty acids and the risk of Alzheimer's disease. Additionally, the relationship between Alzheimer's and dietary omega-3 fatty acids has not been explored in the Middle East region.

Methods: This study aimed to evaluate the association between dietary omega-3 fatty acids and the risk of Alzheimer's disease. The study included 301 participants (150 cases and 151 controls). Cases were recruited among people in the early stages of the disease who had been diagnosed with Alzheimer's disease within the past six months. Controls were selected from health centres across Tehran. Dietary intake was assessed using the validated 168-item food frequency questionnaire.

Results: After adjusting for potential cofounders, individuals in the third tertile of total dietary omega-3 fatty acids had 64 percent lower chance of Alzheimer's disease (OR: 0.36, 95% CI: 0.18-0.74). Among women, compared to the lowest tertile, female subjects in the third tertile of total omega-3 fatty acids intake had an odds ratio of 0.22 for Alzheimer's disease (OR: 0.22, 95% CI: 0.08-0.63). Yet, within the group of participants experiencing overweight or obesity, the adjusted models show no significant association between omega-3 fatty acid intake and risk of Alzheimer's disease.

Discussion: In summary, our findings indicated that higher dietary omega-3 fatty acids might be associated with a decreased risk of Alzheimer's disease. However, further research is required to explore the relationship between dietary omega-3 fatty acids and Alzheimer's disease.

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揭示饮食中omega-3脂肪酸与阿尔茨海默病风险之间的联系：一项病例对照研究。

目的：关于Omega-3脂肪酸与阿尔茨海默病风险之间的关系，文献中存在严重的冲突。此外，在中东地区，阿尔茨海默氏症和饮食中的omega-3脂肪酸之间的关系尚未得到研究。方法：本研究旨在评估膳食中omega-3脂肪酸与阿尔茨海默病风险之间的关系。该研究包括301名参与者（150例病例和151例对照）。这些病例是在过去六个月内被诊断患有阿尔茨海默病的早期痴呆症患者中招募的。对照从德黑兰各地的卫生中心选择。膳食摄入量评估采用有效的168项食物频率问卷。结果：在对潜在的共同创始人进行调整后，膳食中omega-3脂肪酸总量为三分之一的个体患阿尔茨海默病的几率降低了64% （OR: 0.36, 95% CI: 0.18-0.74）。在女性中，与最低的四分之一相比，总摄入omega-3脂肪酸的第三四分之一的女性受试者患阿尔茨海默病的比值比为0.22 （OR: 0.22, 95% CI: 0.08-0.63）。然而，在超重或肥胖的参与者中，调整后的模型显示omega-3脂肪酸摄入量与阿尔茨海默病风险之间没有显著关联。讨论：总之，我们的研究结果表明，较高的饮食omega-3脂肪酸可能与降低阿尔茨海默病的风险有关。然而，需要进一步的研究来探索饮食中的omega-3脂肪酸与阿尔茨海默病之间的关系。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Nutritional Neuroscience 医学-神经科学

CiteScore

8.50

自引率

2.80%

发文量

236

审稿时长

>12 weeks

期刊介绍： Nutritional Neuroscience is an international, interdisciplinary broad-based, online journal for reporting both basic and clinical research in the field of nutrition that relates to the central and peripheral nervous system. Studies may include the role of different components of normal diet (protein, carbohydrate, fat, moderate use of alcohol, etc.), dietary supplements (minerals, vitamins, hormones, herbs, etc.), and food additives (artificial flavours, colours, sweeteners, etc.) on neurochemistry, neurobiology, and behavioural biology of all vertebrate and invertebrate organisms. Ideally this journal will serve as a forum for neuroscientists, nutritionists, neurologists, psychiatrists, and those interested in preventive medicine.