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May 31, 2016; 86 (22) Article

APOE ε4 and the associations of seafood and long-chain omega-3 fatty acids with cognitive decline

Ondine van de Rest, Yamin Wang, Lisa L. Barnes, Christine Tangney, David A. Bennett, Martha Clare Morris
First published May 4, 2016, DOI: https://doi.org/10.1212/WNL.0000000000002719
Ondine van de Rest
From the Division of Human Nutrition (O.v.d.R.), Wageningen University, the Netherlands; and Department of Internal Medicine, Section on Nutrition and Nutritional Epidemiology (Y.W., M.C.M.), Rush Alzheimer's Disease Center (L.L.B., D.A.B.), Department of Behavioral Sciences (L.L.B.), Department of Clinical Nutrition (C.T.), and Department of Neurology (D.A.B.), Rush University Medical Center, Chicago, IL.
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Yamin Wang
From the Division of Human Nutrition (O.v.d.R.), Wageningen University, the Netherlands; and Department of Internal Medicine, Section on Nutrition and Nutritional Epidemiology (Y.W., M.C.M.), Rush Alzheimer's Disease Center (L.L.B., D.A.B.), Department of Behavioral Sciences (L.L.B.), Department of Clinical Nutrition (C.T.), and Department of Neurology (D.A.B.), Rush University Medical Center, Chicago, IL.
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Lisa L. Barnes
From the Division of Human Nutrition (O.v.d.R.), Wageningen University, the Netherlands; and Department of Internal Medicine, Section on Nutrition and Nutritional Epidemiology (Y.W., M.C.M.), Rush Alzheimer's Disease Center (L.L.B., D.A.B.), Department of Behavioral Sciences (L.L.B.), Department of Clinical Nutrition (C.T.), and Department of Neurology (D.A.B.), Rush University Medical Center, Chicago, IL.
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Christine Tangney
From the Division of Human Nutrition (O.v.d.R.), Wageningen University, the Netherlands; and Department of Internal Medicine, Section on Nutrition and Nutritional Epidemiology (Y.W., M.C.M.), Rush Alzheimer's Disease Center (L.L.B., D.A.B.), Department of Behavioral Sciences (L.L.B.), Department of Clinical Nutrition (C.T.), and Department of Neurology (D.A.B.), Rush University Medical Center, Chicago, IL.
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David A. Bennett
From the Division of Human Nutrition (O.v.d.R.), Wageningen University, the Netherlands; and Department of Internal Medicine, Section on Nutrition and Nutritional Epidemiology (Y.W., M.C.M.), Rush Alzheimer's Disease Center (L.L.B., D.A.B.), Department of Behavioral Sciences (L.L.B.), Department of Clinical Nutrition (C.T.), and Department of Neurology (D.A.B.), Rush University Medical Center, Chicago, IL.
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Martha Clare Morris
From the Division of Human Nutrition (O.v.d.R.), Wageningen University, the Netherlands; and Department of Internal Medicine, Section on Nutrition and Nutritional Epidemiology (Y.W., M.C.M.), Rush Alzheimer's Disease Center (L.L.B., D.A.B.), Department of Behavioral Sciences (L.L.B.), Department of Clinical Nutrition (C.T.), and Department of Neurology (D.A.B.), Rush University Medical Center, Chicago, IL.
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APOE ε4 and the associations of seafood and long-chain omega-3 fatty acids with cognitive decline
Ondine van de Rest, Yamin Wang, Lisa L. Barnes, Christine Tangney, David A. Bennett, Martha Clare Morris
Neurology May 2016, 86 (22) 2063-2070; DOI: 10.1212/WNL.0000000000002719

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Abstract

Objective: To examine the association between consumption of seafood and long-chain n-3 fatty acids with change in 5 cognitive domains over an average of 4.9 years.

Methods: From an ongoing longitudinal, community-based epidemiologic study of aging and dementia (the Rush Memory and Aging Project), we included 915 participants (age 81.4 ± 7.2 years, 25% men) who had completed at least one follow-up cognitive assessment and dietary data. Diet was assessed by semiquantitative food frequency questionnaire. Scores for global cognitive function and 5 cognitive domains (episodic, semantic, and working memory, perceptual speed, and visuospatial ability) were assessed using 19 cognitive tests. Mixed models adjusted for multiple risk factors of cognitive change were used to assess the associations.

Results: Consumption of seafood was associated with slower decline in semantic memory (β = 0.024; p = 0.03) and perceptual speed (β = 0.020; p = 0.05) in separate models adjusted for age, sex, education, participation in cognitive activities, physical activity, alcohol consumption, smoking, and total energy intake. In secondary analyses, APOE ε4 carriers demonstrated slower rates of decline in global cognition and in multiple cognitive domains with weekly seafood consumption and with moderate to high long-chain n-3 fatty acid intake from food. These associations were not present in APOE ε4 noncarriers. Higher intake levels of α-linolenic acid were associated with slower global cognitive decline, but also only in APOE ε4 carriers.

Conclusions: These results suggest protective relations of one meal per week of seafood and long-chain n-3 fatty acids against decline in multiple cognitive domains. The role of APOE ε4 in this association needs further study.

GLOSSARY

ALA=
α-linolenic acid;
DHA=
docosahexaenoic acid;
EPA=
eicosapentaenoic acid;
FFQ=
food frequency questionnaire;
MAP=
Rush Memory and Aging Project;
SU=
standardized units

Footnotes

  • Go to Neurology.org for full disclosures. Funding information and disclosures deemed relevant by the authors, if any, are provided at the end of the article.

  • Supplemental data at Neurology.org

  • Received September 18, 2015.
  • Accepted in final form February 3, 2016.
  • © 2016 American Academy of Neurology
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