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From the Julius Center for Health Sciences and Primary Care (Dr. Kalmijn), University Medical Center Utrecht; Department of Psychiatry and Neuropsychology (Dr. van Boxtel), University of Maastricht; Center for Nutrition and Health (Dr. Ocké), Center for Prevention and Health Care Research (Drs. Kalmijn and Verschuren), and Division of Nutrition and Consumer Safety (Dr. Kromhout), National Institute of Public Health and the Environment, Bilthoven, the Netherlands; and LEDB (Dr. Launer), NIA, NIH, Bethesda, MD.
Address correspondence and reprint requests to Dr. S. Kalmijn, Julius Center for Health Sciences and Primary Care, University Medical Center Utrecht, D01-335, P.O. Box 85500, 3508 GA Utrecht, the Netherlands; e-mail: s.kalmijn{at}jc.azu.nl
Objective: To examine the associations of fatty acid and fish intake with cognitive function.
Methods: Data are from a cross-sectional population-based study among 1,613 subjects ranging from 45 to 70 years old. From 1995 until 2000, an extensive cognitive battery was administered and compound scores were constructed for memory, psychomotor speed, cognitive flexibility (i.e., higher order information processing), and overall cognition. A self-administered food-frequency questionnaire was used to assess habitual food consumption. The risk of impaired cognitive function (lowest 10% of the compound score) according to the energy adjusted intake of fatty acids was assessed with logistic regression, adjusting for age, sex, education, smoking, alcohol consumption, and energy intake.
Results: Marine omega-3 polyunsaturated fatty acids (PUFA) (eicosapentaenoic acid and docosahexaenoic acid) were inversely related to the risk of impaired overall cognitive function and speed (per SD increase: OR = 0.81, 95% CI 0.66 to 1.00 and OR = 0.72, 95% CI 0.57 to 0.90). Results for fatty fish consumption were similarly inverse. Higher dietary cholesterol intake was significantly associated with an increased risk of impaired memory and flexibility (per SD increase: OR = 1.27, 95% CI 1.02 to 1.57 and OR = 1.26, 95% CI 1.01 to 1.57). Per SD increase in saturated fat intake, the risk of impaired memory, speed, and flexibility was also increased, although not significantly.
Conclusions: Fatty fish and marine omega-3 PUFA consumption was associated with a reduced risk and intake of cholesterol and saturated fat with an increased risk of impaired cognitive function in this middle-aged population.
Received March 26, 2003. Accepted in final form October 6, 2003.
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