Consumption of fish and n-3 fatty acids and risk of incident Alzheimer disease
Consumption of fish and n-3 fatty acids and risk of incident Alzheimer disease
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DOI：
10.1001/archneur.60.7.940
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发表时间：
2003-07-01
影响因子：
--
通讯作者：
Schneider, J
中科院分区：
文献类型：
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作者：
Morris, MC;Evans, DA;Schneider, J
背景：在动物研究中，膳食n - 3多不饱和脂肪酸可改善大脑功能，但关于这种脂肪是否能预防阿尔茨海默病的研究有限。
目的：检验食用鱼类以及摄入不同类型的n - 3脂肪酸是否能预防阿尔茨海默病。
设计：1993年至2000年进行的前瞻性研究，研究对象是来自一个地理区域明确的社区的分层随机样本。对参与者随访平均3.9年，观察阿尔茨海默病的发病情况。
患者：共815名居民，年龄在65岁至94岁之间，最初未患阿尔茨海默病，并且在对发病情况进行临床评估前平均2.3年完成了一份膳食调查问卷。
主要观察指标：通过标准化标准在结构化神经系统检查中诊断出的阿尔茨海默病发病情况。
结果：共有131名样本参与者患上了阿尔茨海默病。在一个针对年龄和其他风险因素进行调整的模型中，每周食用鱼类一次或更多的参与者患阿尔茨海默病的风险比很少或从不食用鱼类的参与者低60%（相对风险为0.4；95%置信区间为0.2 - 0.9）。n - 3多不饱和脂肪酸的总摄入量与阿尔茨海默病风险降低相关，二十二碳六烯酸（22:6n - 3）的摄入量也是如此。二十碳五烯酸（20:5n - 3）与阿尔茨海默病无关。在对其他膳食脂肪、维生素E的摄入量以及心血管状况进行额外调整后，这些相关性保持不变。
结论：膳食中n - 3脂肪酸的摄入以及每周食用鱼类可能会降低阿尔茨海默病的发病风险。
Background: Dietary n-3 polyunsaturated fatty acids improve brain functioning in animal studies, but there is limited study of whether this type of fat protects against Alzheimer disease.Objective: To examine whether fish consumption and intake of different types of n-3 fatty acids protect against Alzheimer disease.Design: Prospective study conducted from 1993 through 2000, of a stratified random sample from a geographically defined community. Participants were followed up for an average of 3.9 years for the development of Alzheimer disease.Patients: A total of 815 residents, aged 65 to 94 years, who were initially unaffected by Alzheimer disease and completed a dietary questionnaire on average 2.3 years before clinical evaluation of incident disease.Main Outcome Measure: Incident Alzheimer disease diagnosed in a structured neurologic examination by means of standardized criteria.Results: A total of 131 sample participants developed Alzheimer disease. Participants who consumed fish once per week or more had 60% less risk of Alzheimer disease compared with those who rarely or never ate fish (relative risk, 0.4; 95% confidence interval, 0.2-0.9) in a model adjusted for age and other risk factors. Total intake of n-3 polyunsaturated fatty acids was associated with reduced risk of Alzheimer disease, as was intake of docosahexacnoic acid (22:6n-3). Eicosapentaenoic acid (20: 5n-3) was not associated with Alzheimer disease. The associations remained unchanged with additional adjustment for intakes of other dietary fats and of vitamin E and for cardiovascular conditions.Conclusion: Dietary intake of n-3 fatty acids and weekly consumption of fish may reduce the risk of incident Alzheimer disease.