The Women’s Health Initiative Memory Study recently published looked at the association between omega-3 fatty acids and brain aging in 1,111 postmenopausal women who were on average 70 years old. The researchers measured the amounts of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in the women’s red blood cells at the beginning of the study and followed them for eight years. It turned out that women with the highest levels of EPA and DHA had a greater brain volume and hippocampus compared to women who had the lowest fatty acid levels. This suggests that EPA and DHA may protect the brain from shrinkage with age. What are your thoughts about this study? How often do patients ask you about using omega-3 fatty acids for treatment or prevention of cognitive disorders?
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Consumption of fish and omega-3 fatty acids is associated with decreased risk of cerebrovascular disease
A recent meta-analysis published inthe British Medical Journal (BMJ) evaluated the association between fish consumption, long-chain omega-3 fatty acids, and the risk of cerebrovascular disease. Researchers included prospective cohort studies as well as randomized controlled trials and concluded that consumption of omega-3 fatty acids and fish are associated with a decreased risk of cerebrovascular disease. How do you educate your patients about all the recent conflicting evidence aboutconsuming fish and omega-3 fatty acids?
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The New England Journal of Medicine recently published a large study that looked at the rate of cardiovascular events in about 12,500 patients with diabetes or prediabetes who are consuming omega-3 fatty acids. The study found that supplementation with omega-3 fatty acids did not significantly reduce cardiovascular deaths in patients with type 2 diabetes. What is your experience with omega-3 fatty acids in diabetic patients?
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