Fish consumption, intake of fats and cognitive decline at middle and older age: The Doetinchem Cohort Study
- In 2612 men and women of the Doetinchem Cohort Study, aged 43–70 years at baseline, dietary consumption (including fish consumption) and cognitive function were evaluated at baseline and at 5–year follow–up.
- In this study, average fish intake (frequency) and consumption (as energy percentages) of total fat, saturated, mono unsaturated, and polyunsaturated fatty acids (PUFA), linoleic, docosahexaenoic, eicosapentaenoic, and a–linolenic acid (ALA), and cholesterol were averaged over baseline and follow–up.
- Consumption were studied in relation to 5–year change in global cognitive function, memory, information processing speed, and cognitive flexibility, utilizing ANCOVA and multivariate linear regression investigations.
- In this study, they observed no consistent relationship between (fatty) fish intake and cognitive decline.
- They found higher cholesterol consumption was related to faster cognitive decline (p < 0.05).
- Higher n–3 PUFA ( particularly ALA) consumption was related to slower decline in global cognitive function and memory (p < 0.01).
- Consumption of other fatty acids were not related to cognitive decline