O3‐10‐02: Erythrocyte omega‐3 fatty acid concentrations and cognitive function: The Cache County Study on Memory and Aging

Background: Omega-3 fatty acid intake may be important for neuronal membrane function, brain development, and the prevention of neurodegeneration and cognitive decline in older adults. Methods: Associations between dietary intake of fish and essential fatty acids, erythrocyte composition (% total fatty acids) of eicosapentaenoic (EPA) and docosahexaenoic (DHA), and cognitive function were examined in a sample (n1⁄41830) of elderly men and women in the Cache County Memory Study, a population-based prospective study established in 1995. Cognitive function was assessed in 2004 and 2006 using an adapted version of the Modified Mini-Mental State examination (3MS). Erythrocyte % total fatty acids were determined from blood collected in 2004. Diet was assessed using a 142-item food frequency questionnaire (FFQ) administered in 2004. Quintile scores of the erythrocyte % EPA and DHA distributions were determined. Results: Higher erythrocyte % EPA and DHA quintiles were associated with higher intakes of omega-3 fatty acids and dark meat fish (p-values < 0.001). In multivariable models that controlled for age, gender, education, and body mass index, increasing quintiles of % EPA, but not DHA were associated with higher cognitive scores (p-value 1⁄4 0.01). Those in the highest quintile of % EPA scored an average of 2.5 points higher on the 3MS in both 2004 and 2006, than did those in the lowest quintile (p-value 1⁄4 0.0009). Conclusions: Dietary intake of omega-3 fatty acids influence the concentration of EPA and DHA in erythrocytes and may be important in neuronal membrane function. Higher erythrocyte % EPA was associated with better cognitive function among elderly men and women.