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Fruits and Vegetables, Fish, Omega-3 Oils May Reduce Dementia Risk

November 24, 2007

A new analysis of data from the Three-City cohort study in France shows reduced risks for dementia and Alzheimer’s disease (AD) with increased consumption of fish, omega-3 oils, and fruits and vegetables, particularly for those who do not carry the apolipoprotein E ε4 (ApoE ε4) allele that is associated with increased risk for AD.Consumption of omega-6 oils, however, if not compensated for by omega-3 oils, was associated with an increased risk for dementia in the ApoE ε4 noncarriers, the study authors note. Their report appears in the November 13 issue of Neurology.

“Given that most people do not carry the ApoE ε4 gene, these results could have considerable implications in terms of public health,” said study author Pascale Barberger-Gateau, PhD, of the Institut National de la Santé et de la Recherche Médicale (INSERM), the French National Institute for Health and Medical Research, in Bordeaux, France, in a statement from the American Academy of Neurology. “However, more research is needed to identify the optimal quantity and combination of nutrients which could be protective before implementing nutritional recommendations.”

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