The Omega 3 in Fish is beneficial according to this French Report.

[Guest guest]

The article is at.

 

http://bmj.com/cgi/content/full/325/7370/932

 

Lorenzo

 

 

BMJ 2002;325:932-933 ( 26 October )

 

Papers

Fish, meat, and risk of dementia: cohort study

Pascale Barberger-Gateau, senior lecturer, Luc Letenneur, researcher,

Valérie Deschamps, research fellow, Karine Pérès, research fellow,

Jean-François Dartigues, professor, Serge Renaud, researcher.

 

INSERM U330, Université Victor Segalen Bordeaux 2, case n°11, 146 rue

Léo-Saignat, 33076 Bordeaux Cedex, France

 

Correspondence to: P Barberger-Gateau

Pascale.Barberger-Gateau

 

 

The role of dietary fat in dementia arouses increasing interest.1 Fatty

acids could be involved through several mechanisms, including

atherosclerosis, thrombosis, and inflammation.2 We evaluated whether there

is a relation between consumption of fish (rich in polyunsaturated fatty

acids) or meat (rich in saturated fatty acids) and risk of dementia.

 

 

Participants, methods, and results

Top

Participants, methods, and...

Comment

References

 

We obtained data from the PAQUID (Personnes Agées QUID) epidemiological

study of cognitive and functional ageing

(www.healthandage.net/html/min/paquid/entrance.htm). During the third wave

of the study (1991-2) investigators visited 1674 people aged 68 and over

without dementia and living at home in 75 parishes in southwestern France

and recorded their frequency of consumption of meat and fish or seafood:

daily, at least once a week (but not every day), from time to time (but not

every week), never. Participants were followed up two, five, and seven years

afterwards: 1416 (84.6 %) had at least one follow up visit. All the

participants who had lost three points or more on the mini-mental state

examination since a previous visit or were suspected of having dementia

according to the criteria of the Diagnostic and Statistical Manual of Mental

Disorders, third edition, revised (DSM-III-R) were visited by a neurologist

to confirm the diagnosis.

 

We calculated the incidence of dementia per 100 person years. We used a Cox

proportional hazards model with delayed entry to estimate the relative risk

of dementia, taking into account age, sex, and education (at least the

French primary school diploma " Certificat d'Etudes Primaires " versus less

education3).

 

During the seven years of follow up 170 new cases of dementia occurred,

including 135 cases of Alzheimer's disease. The table shows a significant

trend between increasing consumption of fish or seafood and decreasing

incidence of dementia (P for trend=0.0091). Frequency of fish or seafood

consumption was higher in the participants with higher education (879/1051

(83.6%) v 262/365 (71.8%) consuming fish at least weekly; P<0.0001).

Participants who ate fish or seafood at least once a week had a

significantly lower risk of being diagnosed as having dementia in the seven

subsequent years (age and sex adjusted hazard ratio 0.66, 95% confidence

interval 0.47 to 0.93). When we added education into the model the hazard

ratio was almost unchanged (0.73) but the 95% confidence interval (0.52 to

1.03) slightly overlapped 1.00, indicating that the " protective " effect of

weekly fish or seafood consumption was partly explained by higher education

of regular consumers. Participants who ate fish or seafood at least once a

week had a hazard ratio, adjusted for age and sex, of 0.69 for developing

Alzheimer's disease in the seven following years, with borderline

significance (95% confidence interval 0.47 to 1.01). We found no significant

association between meat consumption and risk of dementiaP for trend=0.59;

age and sex adjusted hazard ratio for weekly consumers 0.56 (0.26 to 1.20).

 

 

 

 

Incidence of dementia according to fish and meat consumption in elderly

people in southwestern France

 

 

 

Comment

Elderly people who eat fish or seafood at least once a week are at lower

risk of developing dementia, including Alzheimer's disease. The Rotterdam

study found similar results but had a much shorter follow up (mean 2.1

years).4 Given that the first consequences of dementia on everyday living

can appear three years before diagnosis,5 poor dietary habits could be a

consequence rather than a cause of cognitive decline in the Rotterdam

participants.

 

In addition to providing vascular protection, the n-3 fatty acids contained

in fish oils could reduce inflammation in the brain and may have a specific

role in brain development and regeneration of nerve cells.2 Healthy dietary

habits acquired in infancy could be associated with achievement of higher

education. Highly educated people might also adhere more closely to dietary

recommendations on fish consumption.

 

Acknowledgments

[Guest guest]

The study does show an economic tendency as well as dietary

ones. If France is like the US, poorer folk might possibly be more

likely to use Aluminum cookware. I suspect Aluminum cookware may be

as much a factor in dementia as not eating seafood.

 

Alobar

 

 

-

" Lorenzo " <lorenzo1

<FlaxSeedOil2 >

Friday, October 25, 2002 8:16 AM

The Omega 3 in Fish is beneficial according to

this French Report.

 

 

> The article is at.

>

> http://bmj.com/cgi/content/full/325/7370/932

>

> Lorenzo

>

>

> BMJ 2002;325:932-933 ( 26 October )

>

> Papers

> Fish, meat, and risk of dementia: cohort study

> Pascale Barberger-Gateau, senior lecturer, Luc Letenneur,

researcher,

> Valérie Deschamps, research fellow, Karine Pérès, research fellow,

> Jean-François Dartigues, professor, Serge Renaud, researcher.

>

> INSERM U330, Université Victor Segalen Bordeaux 2, case n°11, 146

rue

> Léo-Saignat, 33076 Bordeaux Cedex, France

>

> Correspondence to: P Barberger-Gateau

> Pascale.Barberger-Gateau

>

>

> The role of dietary fat in dementia arouses increasing interest.1

Fatty

> acids could be involved through several mechanisms, including

> atherosclerosis, thrombosis, and inflammation.2 We evaluated

whether there

> is a relation between consumption of fish (rich in polyunsaturated

fatty

> acids) or meat (rich in saturated fatty acids) and risk of

dementia.

>

>

> Participants, methods, and results

> Top

> Participants, methods, and...

> Comment

> References

>

> We obtained data from the PAQUID (Personnes Agées QUID)

epidemiological

> study of cognitive and functional ageing

> (www.healthandage.net/html/min/paquid/entrance.htm). During the

third wave

> of the study (1991-2) investigators visited 1674 people aged 68 and

over

> without dementia and living at home in 75 parishes in southwestern

France

> and recorded their frequency of consumption of meat and fish or

seafood:

> daily, at least once a week (but not every day), from time to time

(but not

> every week), never. Participants were followed up two, five, and

seven years

> afterwards: 1416 (84.6 %) had at least one follow up visit. All the

> participants who had lost three points or more on the mini-mental

state

> examination since a previous visit or were suspected of having

dementia

> according to the criteria of the Diagnostic and Statistical Manual

of Mental

> Disorders, third edition, revised (DSM-III-R) were visited by a

neurologist

> to confirm the diagnosis.

>

> We calculated the incidence of dementia per 100 person years. We

used a Cox

> proportional hazards model with delayed entry to estimate the

relative risk

> of dementia, taking into account age, sex, and education (at least

the

> French primary school diploma " Certificat d'Etudes Primaires "

versus less

> education3).

>

> During the seven years of follow up 170 new cases of dementia

occurred,

> including 135 cases of Alzheimer's disease. The table shows a

significant

> trend between increasing consumption of fish or seafood and

decreasing

> incidence of dementia (P for trend=0.0091). Frequency of fish or

seafood

> consumption was higher in the participants with higher education

(879/1051

> (83.6%) v 262/365 (71.8%) consuming fish at least weekly;

P<0.0001).

> Participants who ate fish or seafood at least once a week had a

> significantly lower risk of being diagnosed as having dementia in

the seven

> subsequent years (age and sex adjusted hazard ratio 0.66, 95%

confidence

> interval 0.47 to 0.93). When we added education into the model the

hazard

> ratio was almost unchanged (0.73) but the 95% confidence interval

(0.52 to

> 1.03) slightly overlapped 1.00, indicating that the " protective "

effect of

> weekly fish or seafood consumption was partly explained by higher

education

> of regular consumers. Participants who ate fish or seafood at least

once a

> week had a hazard ratio, adjusted for age and sex, of 0.69 for

developing

> Alzheimer's disease in the seven following years, with borderline

> significance (95% confidence interval 0.47 to 1.01). We found no

significant

> association between meat consumption and risk of dementiaP for

trend=0.59;

> age and sex adjusted hazard ratio for weekly consumers 0.56 (0.26

to 1.20).

>

>

>

>

> Incidence of dementia according to fish and meat consumption in

elderly

> people in southwestern France

>

>

>

> Comment

> Elderly people who eat fish or seafood at least once a week are at

lower

> risk of developing dementia, including Alzheimer's disease. The

Rotterdam

> study found similar results but had a much shorter follow up (mean

2.1

> years).4 Given that the first consequences of dementia on everyday

living

> can appear three years before diagnosis,5 poor dietary habits could

be a

> consequence rather than a cause of cognitive decline in the

Rotterdam

> participants.

>

> In addition to providing vascular protection, the n-3 fatty acids

contained

> in fish oils could reduce inflammation in the brain and may have a

specific

> role in brain development and regeneration of nerve cells.2 Healthy

dietary

> habits acquired in infancy could be associated with achievement of

higher

> education. Highly educated people might also adhere more closely to

dietary

> recommendations on fish consumption.

>

> Acknowledgments

>

>

>

>

>

>