Better cognition associated with higher Omega-3 index
Omega-3 Fatty Acids, Cognition, and Brain Volume in Older Adults
Brain Sci. 2023, 13, 1278. https://doi.org/ 10.3390/brainsci13091278
Spencer Loong 1, Samuel Barnes 2, Nicole M. Gatto 3 , Shilpy Chowdhury 2 and Grace J. Lee 1'*
Department of Psychology, School of Behavioral Health, Loma Linda University, Loma Linda, CA 92350, USA; sloong@students.llu.edu
Department of Radiology, School of Medicine, Loma Linda University, Loma Linda, CA 92350, USA; sabarnes@llu.edu (S.B.)
School of Public Health, Loma Linda University, Loma Linda, CA 92350, USA; ngatto@llu.edu
- Correspondence: gracelee@llu.edu
The elderly population is growing at increased rates and is expected to double in size by 2050 in the United States and worldwide. The consumption of healthy foods and enriched diets have been associated with improved cognition and brain health. The key nutrients common to many healthy foods and diets are the omega-3 polyunsaturated fatty acids (omega-3 FAs), such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). We explored whether omega-3 FA levels are associated with brain volume and cognition. Forty healthy, cognitively normal, Seventh-day Adventist older adults (mean age 76.3 years at MRI scan, 22 females) completed neurocognitive testing, a blood draw, and structural neuroimaging from 2016 to 2018. EPA and an overall omega- 3 index were associated with individual measures of delayed recall (RAVLT-DR) and processing speed (Stroop Color) as well as entorhinal cortex thickness. EPA, DHA, and the omega-3 index were significantly correlated with the total white matter volume. The entorhinal cortex, frontal pole, and total white matter were associated with higher scores on delayed memory recall.
This exploratory study found that among healthy, cognitively older adults, increased levels of omega-3 FAs are associated with better memory, processing speed, and structural brain measures.
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