Fatty acids (Omega-3) protecting elderly brain damage

Fatty acids (Omega-3) protecting elderly brain damage

Swedish modern study revealed that food rich in polyunsaturated fatty acids "Omega-3 may reduce risk of Alzheimer 's, said that the increased proportion of DHA and EPA fats in the diet of the elderly that are salmon, tuna walmakaril (alaskemri) walhliot. Reduce the chances of contracting Alzheimer's and recommended choice rich in fish, fruits and vegetables and no saturated fats.

The results of the study:

The study proved that followed the diet for 2363 Lady and an elderly man for about 5 years that the more the people fish rich in omega-3 fat "I have risk of Alzheimer's disease.

The respondents filled out a questionnaire of 16 point wondering about bait type and quantity of dough per capita and number of mirror, and use tables measure nutritional benefits researchers to assess the quantities of fatty acids including DHA and EPA and El nekhely acid alastiari acid, participants underwent neurological testing every 18 months and 4 years and a half hit 406 people of respondents with Alzheimer 's.

The results showed that increasing the proportion of DHA and EPA fats in food sample reduced chances of contracting Alzheimer's by between 20 and 30%, while increasing sour El nekhely in food increases the risk of Alzheimer 's, the researchers found no relationship between any other types of fatty acids and Alzheimer 's.

Search took into account other factors that affect Alzheimer's disease such as age, gender, sex, and education and health status, researchers focused on the types of DHA and EPA fats found in salmon, tuna walmakaril (alaskemri) walhliot.

The researcher said Deborah Gustafson of the Institute of psychology and Neuroscience at the University of gothnbrgh in Sweden in foods such as meat and dairy products saved saturated fat especially sour El nekhely increase the risk of Alzheimer 's.

Alzheimer's Association Manager commented William Theis to study if the person chose a diet prevents Alzheimer's disease, chose the fish-rich fruits and vegetables and no saturated fats.

Gustafson reflects believed that the effect of the fatty acids DHA and EPA on reducing the incidence of Alzheimer's disease may be due to chemical and biological characteristics, these fats build coatings for the protection membrane of brain cells and can help soothe the inflammation that can cause damage to brain cells.