- Consumption of omega-3 fatty acids, omega-6 fatty acids, and monounsaturated fats are linked to a reduced risk of Alzheimer’s disease.
Omega-3 fatty acids, a healthy type of fat, are known to reduce the risk of coronary heart disease and may also lower the risk of Alzheimer’s disease.
In a report from the Archives of Neurology, weekly consumption of fish (a good source of omega-3 fatty acids) among older people without dementia lowered the risk of developing Alzheimer’s disease four years later by 60% compared with people who rarely or never ate fish. The risk of Alzheimer’s disease was reduced by 70% for those who ate fish twice weekly.
Another Archives of Neurology report found that the consumption of other healthy fats—omega-6 fatty acids and monounsaturated fats—was linked to a reduced risk of Alzheimer’s disease.
You will find omega-3 fatty acids not only in fish, but also in canola, soybeans, walnuts, and flaxseed as well as the oils of these plants. Omega-3 fatty acids are also available as supplements. Omega-6 fatty acids are found in fish, nuts, seeds, and corn, soy and safflower oils; monounsaturated fats occur in olive and canola oils, almonds, and avocados.
Currently, the American Heart Association recommends two servings of fatty fish per week in addition to oils, nuts, and seeds high in omega-3 fatty acids to protect against heart disease. The results of recent studies support these recommendations for brain health, too.
