A longitudinal study of fatty acid intake and cognitive function

本研究从社区中老年居民的纵向数据中验证脂肪酸与认知功能的关系，旨在通过饮食预防认知功能衰退。对45种脂肪酸摄入量和24种血清脂肪酸浓度与认知功能的关系进行了深入研究。在各种脂肪酸中，低血清二十二碳六烯酸(DHA)被发现在10年后认知能力下降的风险很高。由于从饮食中摄取的DHA与血清DHA浓度呈正相关，我们发现食用富含DHA的蓝鱼有可能防止认知能力下降。

This study was conducted to verify the relationship between fatty acids and cognitive function from the longitudinal data of middle-aged and elderly community residents, aiming to prevent cognitive decline through the diet. The relationship of fatty acid intake (45 types) and serum fatty acid concentration (24 fractions) with cognitive function was thoroughly investigated. Out of the various fatty acids, low serum docosahexaenoic acid (DHA) was found to be at high risk of cognitive decline after 10 years. Since there is a positive correlation between DHA intake from the diet and serum DHA concentrations, we found that there is a possibility that consumption of DHA-rich, blue fish could prevent cognitive decline.