F1‐02‐04: Predictors for progression to Alzheimer's disease in MCI subjects: Results from the German Dementia Competence Network (DCN)

not available S1-01-05 DIETARY FACTORS THAT MAY PREVENT DEMENTIA Martha Clare Morris, Rush University Medical Center, Chicago, IL, USA. Contact e-mail: Martha_C_Morris@rush.edu Background: Oxidative stress and cholesterol-based metabolic processes are primary biologic mechanisms in Alzheimer’s disease and other dementias. Methods: The evidence for dietary prevention against dementia is strongest for antioxidant micro-nutrients such as vitamin E and cholesterol-related macronutrients such as a high ratio of polyunsaturated to saturated fat intakes. There is also a convincing literature in support of relations of vitamin B12 and folate to cognitive functioning but the underlying mechanisms and consistency of protection in prospective studies of Alzheimer’s disease are not forthcoming. Results: What is emerging in the scientific literature is that insufficiencies in most micronutrients as opposed to high intake levels are the important focus for prevention. Vitamin supplementation among persons with adequate vitamin status is not protective for cognitive decline. This is supported by both epidemiologic studies and randomized controlled trials. In one randomized trial, vitamin E supplementation reduced cognitive decline only among persons with dietary intakes lower than the median intake of 6.1 mg/d. Dietary fat composition rather than absolute amounts of fat intake may be the important factor in dementia prevention. A diet that is higher in polyunsaturated or monounsaturated fats and lower in saturated and trans fats appears to be associated with reduced cognitive decline and risk of dementia. A high ratio of n3/n6-polyunsaturated fats also may be associated with lower risk as this fat composition is known to create a vasodilatory, anti-inflammatory state. Fish is a direct source of DHA, the n-3 fatty acid known to be important for brain development. A number of studies have found protective benefit of fish consumption and DHA levels against cognitive decline and incident Alzheimer’s disease. The protective benefit appears to be from less than 1 fish meal per week to greater than this amount. The randomized trials of fish oil supplementation have been negative but none of the published or ongoing trials are designed to target non-consumers of fish. Conclusions: Insufficient dietary levels of vitamin E and fat composition that results in an unfavorable lipid profile may be associated with increased risk of Alzheimer’s disease and cognitive decline. B-vitamin insufficiency or imbalance may be related to poor cognitive decline. S1-01-06 VASCULAR AND METABOLIC RISK FACTORS FOR DEMENTIA Deborah Gustafson, University of Gothenburg and SUNY-Downstate Medical Center, Gothenburg, Sweden. Contact e-mail: deborah.gustafson@ neuro.gu.se Background: Vascular and metabolic risk factors, such as overweight and obesity, hypertension, high blood levels of cholesterol and homocysteine, and diabetes, increase risk for dementia. Epidemiologic studies have consistently reported on the importance of vascular factors in dementia over the last 20 years and the contribution of vascular events to dementia etiology and progression. However, presence of these vascular risk factors also implies