Premium
P4‐008: Olive oil and cognition: Results from the three‐city study
Author(s) -
Berr Claudine,
Portet Florence,
Carriere Isabelle,
Akbaraly Tasnime N.,
Feart Catherine,
Gourlet Veronique,
Combe Nicole,
Barberger-Gateau Pascale,
Ritchie Karen
Publication year - 2008
Publication title -
alzheimer's and dementia
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 6.713
H-Index - 118
eISSN - 1552-5279
pISSN - 1552-5260
DOI - 10.1016/j.jalz.2008.05.2072
Subject(s) - mediterranean diet , cognition , confounding , environmental health , cognitive decline , olive oil , demography , medicine , cognitive test , effects of sleep deprivation on cognitive performance , gerontology , psychology , food science , disease , biology , dementia , psychiatry , sociology
Conclusions: Our results suggest that FHx of AD has a stronger association with microstructural brain differences, than 4. Presence of 4 alone was not associated with measurable difference, though presence of FHx and 4 resulted in the greatest difference in FA. These results support the conclusion that a greater emphasis be placed on elucidating the contribution of FHx to early brain changes in people at risk for AD. Additionally, our results provide evidence that DTI may be useful for detecting or tracking AD related brain changes, prior to disease onset.