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Rates of Brain Atrophy May Depend on Omega-3 Fatty Acids and Vitamin B

Rates of Brain Atrophy May Depend on Omega-3 Fatty Acids and Vitamin B

High blood levels of homocysteine are a risk factor for age-related brain shrinking (i.e., atrophy), cognitive impairment, and Alzheimer's disease. Other studies have shown that treatment with B vitamins lowers homocysteine levels and might slow the age-related shrinking of some brain areas, notably the hippocampus. But in past clinical trials, treatment with B vitamins has usually failed to significantly promote cognitive health.

A new study reveals that the long-chain omega-3 fatty acids DHA and EPA (the kind found in fatty fish like salmon) may determine whether vitamin B treatment can slow brain shrinking. Higher blood levels of omega-3 fatty acids had previously been linked to larger brain volume in older adults. Researchers from University of Oxford led by Dr. David Smith examined data from the VITACOG trial, a two-year randomized, placebo-controlled trial examining the effects of vitamin B treatment on brain shrinking and memory in older adults with mild cognitive impairment? People with high levels of omega-3 fatty acids had up to 40 percent less brain shrinking if treated with B vitamins. But in people with low blood levels of omega-3s, B vitamin treatment had no effect on brain shrinkage.

Larger studies will be needed to conclusively determine whether omega-3 fatty acids alter the impact of B vitamins on cognition, but these early results are intriguing. For more information, visit Food for the Brain, a resource from Dr. Smith’s group at Oxford where they discuss homocysteine, B vitamins, and brain health.

Aaron Carman, PhD, was previously the Assistant Director of Aging and Alzheimer's Prevention at the Alzheimer's Drug Discovery Foundation. Dr. Carman received his doctorate in microbiology and molecular genetics from The University of Texas Health Science Center at Houston.

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