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Arch Neurol. 2006;63:1527-1528.

	Since this article does not have an abstract, we have provided the first 150 words of the full text and any section headings.

The study by Schaefer et al in this issue of Archives of Neurology¹ is an important contribution to a young field of study on diet and neurodegenerative diseases. The authors found lower 9-year risk of incident Alzheimer disease among persons with higher levels of plasma phosphatidylcholine docosahexaenoic acid (DHA). The association was specific to DHA as none of the other -3 fatty acids was associated with Alzheimer disease risk. In a subset of their cohort, fish consumption was positively correlated with plasma DHA but was not statistically significantly associated with incident Alzheimer disease. However, it is possible that the analysis was underpowered to observe a protective association of fish consumption, as the inverse relative risk was based on a relatively small subsample of 488 subjects.

As one of the -3 fatty acids, an essential class of nutrients that cannot be synthesized endogenously by mammalians, DHA must be obtained through diet. . . . [Full Text of this Article]

AUTHOR INFORMATION

Martha Clare Morris, ScD

RELATED ARTICLE

Plasma Phosphatidylcholine Docosahexaenoic Acid Content and Risk of Dementia and Alzheimer Disease: The Framingham Heart Study
Ernst J. Schaefer, Vanina Bongard, Alexa S. Beiser, Stefania Lamon-Fava, Sander J. Robins, Rhoda Au, Katherine L. Tucker, David J. Kyle, Peter W. F. Wilson, and Philip A. Wolf
Arch Neurol. 2006;63(11):1545-1550.
ABSTRACT | FULL TEXT