Omega-3 fatty acids intake and risks of dementia and Alzheimer's disease: A meta-analysis

• Meta-analyses showed that long-chain omega-3 fatty acids intake didn’t reduce the risk of dementia or Alzheimer's disease.
• A higher intake of fish was associated with a 36% lower risk of Alzheimer's disease.
• An increment of 100 g per week of fish intake was associated with an 11% lower risk of Alzheimer's disease.

BackgroundWe systematically reviewed the association of omega-3 fatty acids intake with the incidence of dementia and Alzheimer's disease (AD) in this meta-analysis of prospective cohort studies, as evidence from previous studies suggests inconsistent results.MethodsWe identified relevant studies by searching PubMed, EmBase, and Web of Science databases up to June 2013. Prospective cohort studies reporting on associations of dietary intake of long-chain omega-3 fatty acids or fish with the incidence of dementia and AD were eligible.ResultsComparing the highest to lowest category of long-chain omega-3 fatty acids intake and fish intake, the pooled relative risks (RRs) for dementia were 0.97 (95% CI 0.85–1.10) and 0.84 (95% CI 0.71–1.01), respectively. Evidence synthesis for AD risk did not show a statistically significant association with long-chain omega-3 fatty acids intake (RR = 0.89, 95% CI 0.74–1.08). However, a higher intake of fish was associated with a 36% (95% CI 8–56%) lower risk of AD. Dose–response meta-analysis showed that an increment of 100 g per week of fish intake was associated with an 11% lower risk of AD (RR = 0.89, 95% CI 0.79–0.99). There was limited evidence of heterogeneity across studies or within subgroups.ConclusionA higher intake of fish was associated with a lower risk of AD. However, there was no statistical evidence for similar inverse association between long-chain omega-3 fatty acids intake and risk of dementia or AD, nor was there inverse association between fish intake and risk of dementia.