February 2, 2016

Fish Consumption, Brain Mercury, and Neuropathology in Patients With Alzheimer Disease and Dementia

Author Affiliations
  • 1Centre d’Excellence sur le Vieillissement de Québec, Québec City, Québec, Canada
  • 2Université Laval, Québec City, Québec, Canada
  • 3Centre Hospitalier Universitaire de Québec, Québec City, Québec, Canada

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JAMA. 2016;315(5):465-466. doi:10.1001/jama.2016.0005

The number of older adults with Alzheimer disease or other dementia will increase worldwide over the coming decades. Notably, in China and other Asian countries where a large population is living longer, Alzheimer disease and dementia have become a major public health concern.1 There is a pressing need to identify preventive strategies for Alzheimer disease and dementia,1 such as the potential role of dietary intake. For instance, the Mediterranean-style diet (rich in fruit, vegetables, legumes, cereals, and olive oil and including some poultry, little red meat, and regular fish intake) has been associated with better cognitive health and a decreased risk of Alzheimer disease or dementia in observational studies.2,3 Consumption of fatty fish and fish oils has been associated with cognitive benefits—particularly for neurocognitive development among infants and children.4 Intakes of fish or n-3 fatty acids have also been consistently associated with the slowing of cognitive decline and decreased risk of Alzheimer disease and dementia in older adults.5,6

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