Omega-3 , a fatty acid found in oily fish like salmon, mackerel and herring, has been linked with a reduced chance of developing dementia. But a new study shows that there is no connection.
Researchers at the London School of Hygiene and Tropical Medicine reviewed three studies in which healthy participants 60 years or older were given either extra Omega-3 in their diet, or olive oil as a placebo.
At the beginning of the trials, which lasted from 24 to 40 months, the subjects’ cognitive abilities were tested, and at the end none of the subjects showed no positive effects from Omega-3. In addition, the patients showed little or no cognitive decline.
Many of the subjects reported gastrointestinal problems as a side effect of the extra Omega-3, but people receiving the placebo were just as likely to report side effects as well.
But even though Omega-3 had no effect on lessening dementia risk, the authors of the analysis emphasized that it is still an important part of the diet. Why? It’s been shown to lower cholesterol and has been linked to improved heart health.
