Omega-3’s in fish oil intake may slow brain aging in women

January 29, 2014 in Nutrition Topics in the News, Vitamins, Minerals, Supplements, Women's Health

Omega-3’s in fish oil intake may slow brain aging in women

According to a new study, older women with higher levels of omega-3 fatty acids in their blood had slightly less brain shrinkage than women with low fatty acid blood levels.

The results suggest that omega-3s protect the brain from the loss of volume that happens with normal aging and is seen more severely in people with dementia, the researchers say.

According to the lead researcher from the University of South Dakota Sanford School of Medicine, the brain gets smaller during the normal aging process - about 0.5 percent per year after age 70, but dementia is associated with an accelerated and localized process of brain shrinkage.

The research team analyzed data from the Women's Health Initiative Memory Study to see whether omega-3s were associated with brain shrinkage in general, and in specific brain regions involved in memory and other cognitive processes.

The data covered 1,111 women who were, on average, 70 years old and had no signs of dementia at the beginning of the study. At that time, the amounts of the omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in their red blood cells were measured.

DHA accounts for 30 percent to 40 percent of the fatty acids found in brain cell membranes, and it's especially concentrated near the synapses where the cells communicate with one another.

Red blood cell levels of the omega-3s are good indicators of how much a person has consumed. Based on red blood cell levels, an “omega-3 index” reading was calculated.

The researchers divided women into four groups: women with the highest levels had an average omega-3 index reading of around 7.5 percent, while women with the lowest levels had an average of 3.4 percent.

Eight years after the women's blood was tested, they underwent MRIs to measure the volume of gray matter and white matter in their brains.

The researchers found that women with the highest EPA and DHA blood levels at the study's outset had brains that were about two cubic centimeters larger overall than women with the lowest levels.

In addition, the hippocampus, a brain region critical to forming and storing memories, was 2.7 percent larger in women who had fatty acid levels twice as high as the average.

Of 13 specific brain regions the researchers looked at, the hippocampus was the only one where they saw a significant difference.

The analysis adjusted for other factors that could influence the women's brain size, including education, age, other health conditions, smoking and exercise.

The researchers didn't measure cognitive function, only brain volume, so they cannot say whether the size differences they saw had any link with differences in memory or dementia risk.

The authors acknowledged other limitations in their report, including that they did not look at whether the women's omega-3 consumption had changed over time.

It's possible that some of the participants had changed their diets or started taking fish oil or other forms of omega-3 fatty acids.

But in previous study, the researchers showed red blood cell EPA and DHA levels and peoples' dietary fish intakes generally don't change over time.

Higher blood levels of omega-3 fatty acids can be achieved by dietary changes, such as eating oily fish twice a week or taking fish oil supplements.

Since the study does not prove that blood levels of omega-3s are the cause of the brain-size differences observed, or that those differences have any effect on cognitive function, the researchers caution that more research is needed to know whether raising omega-3 levels would make any difference to brain health.

Read Leslie's tips for a brain-friendly diet.

Source Neurology, online January 22, 2014.

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