Ingesting Omega-3 Fatty Acids May Lower Levels of Protein Linked to Alzheimer’s

A recent study from Columbia University Medical Center in New York suggests that eating foods that contain omega-3 fatty acids may be associated with lower blood levels of a protein related to Alzheimer’s disease and memory problems.

The researchers examined 10 nutrients including saturated fatty acids, omega-3 and omega-6 polyunsaturated fatty acids, mono-unsaturated fatty acid, vitamin E, vitamin C, beta-carotene, vitamin B12, folate and vitamin D.  Omega-3 levels in the blood were associated with lower levels of the protein beta-amyloid.  Elevated levels of beta-amyloid in the brain have been found in Alzheimer’s patients. 

After analyzing data from 1,219 people older than age 65 who were free of dementia, the researchers found that consuming about one gram of omega-3 per day more than the average omega-3 consumed by people in the study was associated with 20-30% lower blood beta-amyloid levels.

“It is no surprise that the best whole food sources of omega-3 fatty acids are cold water fish, grass-fed beef, free-range poultry and free-range eggs, because they are in a readily usable form,” say boomer generation health experts Dian Griesel, Ph.D., and Tom Griesel, authors of the new books TurboCharged: Accelerate Your Fat Burning Metabolism, Get Lean Fast and Leave Diet and Exercise Rules in the Dust (April 2011, BSH) and The TurboCharged Mind (January 2012, BSH).

“Nuts, seeds, dark leafy greens, cauliflower, and Brussels sprouts are good plant sources and may provide additional benefits, so it is best to focus on a variety of both animal and plant sources,” the Griesels elaborate.  “Omega-3 fatty acids have also been shown to have a positive effect on heart disease, blood pressure, triglyceride levels, and helping to slow progression of plaque build-up in arteries.”

SOURCE:  http://turbocharged.us.com/omega-3s-and-alzheimers-disease/

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