A team at the U.S. Fatty Acid Research Institute has identified the role of fatty acids in the development of Alzheimer’s disease. People with elevated levels of docosahexaenoic acid (DHA, a polyunsaturated fatty acid) are 1.5 times less likely to develop this neurodegenerative disease, according to a study published in the journal Nutrients.
To do this, scientists analyzed the level of DHA in red blood cells and the relationship with the development of Alzheimer’s disease on 1490 subjects (aged 65 years and older). It turned out that patients with the highest scores had a 49 percent lower risk of getting sick compared to participants with a lower concentration. Earlier studies on the relatives of the subjects showed similar data.
Experts believe that even with an increased genetic risk of Alzheimer’s disease, high levels of polyunsaturated fatty acid will allow the onset of the disease five years later.