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Nutrición Hospitalaria

versión On-line ISSN 1699-5198versión impresa ISSN 0212-1611

Resumen

WAITZBERG, Dan L.  y  GARLA, Priscila. Contribution of Omega-3 Fatty Acids for Memory and Cognitive Function. Nutr. Hosp. [online]. 2014, vol.30, n.3, pp.467-477. ISSN 1699-5198.  http://dx.doi.org/10.3305/nh.2014.30.3.7632.

A decline in memory and cognitive function is considered to be a normal consequence of aging. Polyunsaturated omega-3 fatty acids are increasingly proposed as dietary supplements with the ability to reduce the risk of cognitive decline, including Alzheimer's disease (AD). Aim: To study the effect of omega-3 on cognitive decline through the review of recent observational, interventional, and experimental studies. Methods: We conducted a Pubmed, Medline, Cochrane and Embase search for epidemiological and clinical studies in the international literature using combinations of the following keywords: "Alzheimer's disease", "mild cognitive impairment", "cognitive function", "dietary factors", "omega-3 fatty acids", "EPA and DHA". Conclusions: Studies have shown the protective role of omega-3 fatty acids in mild cognitive impairment, dementia, and the risk and progression of Alzheimer's disease in the elderly. Further studies are needed to understand the mechanism of action of omega-3 fatty acids on cognition. Doses, composition of EPA and DHA capsules and time of supplementation should be explored.

Palabras clave : Omega-3 fatty acids; EPA and DHA; Alzheimer's disease; Cognitive function; Dementia.

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