Alzheimer's Disease and Essential Fatty Acids

Recent research suggests that diet may have a significant impact on the development of Alzheimer's disease, especially essential fatty acids. Omega-6 fatty acids, which are found in red meat, cereals, eggs, and vegetable oils, were found to increase levels of arachidonic acid, a fatty acid that researchers linked to memory loss and confused behavior.

During the study, when researchers lowered levels of arachidonic acid in the brain, the cognitive functions of the mice improved. This research creates hope for new drug development, as well as controlling symptoms with nutrition.

In another, related study, researchers discovered that Omega-3 fatty acids DHA and EPA reduce the risk of Alzheimer's disease when added to the diet. Omega-3's also decrease the risk of heart attack and stroke. Early this year, UCLA researchers isolated the specific mechanism that allows these substances to break down plaques that build up on the brain.

If you want to maintain your cognitive function, the choice is simple. Put down the potato chips. Reach for the sushi. Mmmm. Sushi...