Omega 3 may reduce the risk of dementia and memory loss

A research from Columbia University medicine college shows foods with plenty of omega 3 fatty acid can reduce beta – amyloid content in blood, thus can reduce the risk of dementia and memory loss.

In this study, the researchers examined more than 1219 old men’s blood sample who are over 65 – year – old, to evaluate the relationship between nutrition intake and beta – amyloid content. All participants are hollow draw-out blood samples and they have 1-2 days of food intake information before providing blood samples. Research tested 10 nutrition including saturated fatty acid, omega – 3 and omega – 6 not saturated fatty acid, single unsaturated fatty acid, vitamin E, vitamin C, beta carotene, vitamin B12, folic acid and vitamin D with contact of beta – amyloid.

The results showed that the hightest intake of oemga – 3 fatty acids shows the minimun of beta amyloid. Compared with the average level intake of Omega 3 fatty acid, their beta – starch content was reduced by 20% to 30%.

The researchers said further research will determine whether intake omega 3 fatty acid and other nutrients can reduce the Low spinal cord or brain beta – amyloid content or reduce other protein content related to dementia.

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