Table 4 Adjusted OR for the risk of impaired cognitive function (lowest 10%) according to one SD increase in fatty fish and fatty acid intake (n = 1,613)

Intake/dSDRisk of impairment in:
Overall cognitionSpeedMemoryFlexibility
* OR (95% CI), adjusted for age, sex, education (five categories), alcohol consumption, smoking (current, former, never), and total energy intake.
† Omega-3 PUFA.
p < 0.05.
MUFA = monounsaturated fatty acid; PUFA = polyunsaturated fatty acid; EPA = eicosapentaenoic acid; DHA = docosahexaenoic acid.
Total fat, g11.61.04 (0.87–1.25)*1.06 (0.88–1.27)1.18 (0.99–1.41)1.06 (0.89–1.27)
Saturated fat, g5.91.01 (0.84–1.20)1.18 (0.98–1.41)1.15 (0.97–1.37)1.19 (0.99–1.42)
MUFA, g5.21.00 (0.84–1.20)0.97 (0.81–1.17)1.16 (0.98–1.38)0.97 (0.81–1.16)
PUFA, g4.21.10 (0.93–1.29)0.98 (0.83–1.16)1.07 (0.91–1.25)0.97 (0.82–1.14)
Linoleic acid, g4.01.10 (0.94–1.29)0.96 (0.81–1.13)1.04 (0.89–1.22)0.97 (0.82–1.14)
EPA and DHA, mg1340.81 (0.66–1.00)0.72 (0.57–0.90)1.01 (0.85–1.20)0.86 (0.71–1.05)
α-Linolenic acid, mg4450.82 (0.64–1.05)1.13 (0.90–1.43)1.00 (0.79–1.25)0.96 (0.76–1.22)
Cholesterol, mg79.81.00 (0.80–1.26)1.14 (0.91–1.43)1.27 (1.02–1.57)1.26 (1.01–1.57)
Fatty fish, g4.00.77 (0.60–0.97)0.71 (0.55–0.92)0.95 (0.80–1.13)0.93 (0.77–1.12)