Mohammad Mehdi Abbasi, Mahshad Shahabi, Sajjad Khandae, Mousa Attarzadeh, Bahram Rashidkhani
{"title":"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。","authors":"Mohammad Mehdi Abbasi, Mahshad Shahabi, Sajjad Khandae, Mousa Attarzadeh, Bahram Rashidkhani","doi":"10.1080/1028415X.2025.2563378","DOIUrl":null,"url":null,"abstract":"<p><strong>Objectives: </strong>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.</p><p><strong>Methods: </strong>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.</p><p><strong>Results: </strong>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.</p><p><strong>Discussion: </strong>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.</p>","PeriodicalId":19423,"journal":{"name":"Nutritional Neuroscience","volume":" ","pages":"1-9"},"PeriodicalIF":3.6000,"publicationDate":"2025-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Unravelling the link between dietary omega-3 fatty acids and risk of Alzheimer's disease: a case-control study.\",\"authors\":\"Mohammad Mehdi Abbasi, Mahshad Shahabi, Sajjad Khandae, Mousa Attarzadeh, Bahram Rashidkhani\",\"doi\":\"10.1080/1028415X.2025.2563378\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><strong>Objectives: </strong>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.</p><p><strong>Methods: </strong>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.</p><p><strong>Results: </strong>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.</p><p><strong>Discussion: </strong>In summary, our findings indicated that higher dietary omega-3 fatty acids might be associated with a decreased risk of Alzheimer's disease. 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Unravelling the link between dietary omega-3 fatty acids and risk of Alzheimer's disease: a case-control study.
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.
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.
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