Dietary intake of fish and omega-3 fatty acids in relation to long-term dementia risk | Zendy

Elizabeth E. Devore | Zendy; Francine Grodstein | Zendy; Frank J.A. van Rooij | Zendy; Albert Hofman | Zendy; Bernard Rosner | Zendy; Meir J. Stampfer | Zendy; Jacqueline C.M. Witteman | Zendy; Monique M.B. Breteler | Zendy

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Dietary intake of fish and omega-3 fatty acids in relation to long-term dementia risk

Author(s) -

Elizabeth E. Devore,

Francine Grodstein,

Frank J.A. van Rooij,

Albert Hofman,

Bernard Rosner,

Meir J. Stampfer,

Jacqueline C.M. Witteman,

Monique M.B. Breteler

Publication year - 2009

Publication title -

american journal of clinical nutrition

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 2.608

H-Index - 336

eISSN - 1938-3207

pISSN - 0002-9165

DOI - 10.3945/ajcn.2008.27037

Subject(s) - eicosapentaenoic acid , docosahexaenoic acid , dementia , polyunsaturated fatty acid , fish oil , hazard ratio , medicine , lower risk , proportional hazards model , physiology , fatty acid , biology , disease , confidence interval , fish <actinopterygii> , biochemistry , fishery

Greater fish and omega-3 (n-3) polyunsaturated fatty acid (PUFA) intake may reduce dementia risk; however, previous studies have reported conflicting results, which were largely based on short-term follow-up.

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