Higher Levels of DHA (Omega-3s) Lowers Risk for Alzheimer’s

New research finds a correlation between higher blood DHA levels and a decreased risk for Alzheimer’s.

DHA stands for docosahexaenoic acid, an omega-3 fatty acid that makes up the brain, cerebral cortex, skin, and eye retina. DHA can be naturally obtained through fatty fish (salmon, mackerel, sardines), avocados, nuts, seeds, and fish oil supplements.

The study, conducted by Aleix Sala-Vila, Ph.D., suggests that providing more omega-3 DHA in one’s diet can slow the development of Alzheimer’s. This is especially important and impactful for those carrying the ApoE4 gene, which doubles a person’s likelihood of developing the disease.

The study took 1490 participants over 65 years old. It looked at their red blood cells in relation to their DHA levels with occurrences of Alzheimer’s while considering the prevalence of and interaction with the ApoE4 gene.

The findings suggest that the risk for the disease was 49% lower when higher amounts of DHA were present in participants’ blood.

These findings have great significance for both emotional and physical well-being and society and public health costs.

The research stated: “Given that estimated health-care payments in 2021 for all patients with AD (Alzheimer’s Disease) or other dementias amount to $355 billion in the US (not including caregiving by family members and other unpaid caregivers), any cost-effective strategy for delaying the onset of AD is of utmost public health interest.”

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