Sea fish make you smarter
New evidence that omega-3 directly affects cognitive function
Svetlana Maslova, Hi-tech+
Using laboratory and instrumental studies, scientists have shown that the concentration of omega-3 in the body is associated with structural changes in the hippocampus and the level of cognitive functions. One of the most important results was the protective function of omega-3 for people with a genetic predisposition to Alzheimer's disease.
Article by Satizabal et al. Association of Red Blood Cell Omega-3 Fatty Acids With MRI Markers and Cognitive Function in Midlife: The Framingham Heart Study is published in the journal Neurology – VM.
According to a study by scientists from According to the University of Texas at San Antonio, eating fish from cold seas and other sources of omega-3 polyunsaturated fatty acids can preserve brain health and improve cognitive function. The conclusions are based on the results of a study involving 2,183 volunteers, some of whom were carriers of the AROE4 gene. The AROE4 mutation is associated with increased risks of vascular dementia and cardiovascular diseases.
The researchers analyzed the relationship between the concentration of omega-3 fatty acids in the red blood cells of the participants with the results of MRI and cognitive markers of aging. The average age of the volunteers was 46 years.
Observations showed that a higher omega-3 index was associated with better performance in various directions.
First, people with high omega-3 levels had a larger hippocampus volume, which plays a key role in learning and memory. Secondly, these participants had higher rates of abstract and logical thinking, as well as learning abilities.
Finally, carriers of AROE4 against the background of high concentrations of omega-3 had fewer lesions of small vessels. "Genetics cannot be changed, but the presence of a factor outweighing hereditary predisposition has great advantages," the authors commented.
While they cannot explain all the mechanisms that protect the brain with omega-3 acids, however, they advise people to include appropriate foods in their diet. In fish, omega-3 is present in large quantities in salmon, cod, tuna, herring, mackerel and sardines.
These findings are confirmed by an earlier study in which scientists showed a 49% reduction in the risk of Alzheimer's disease with high omega-3 levels.
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