Biochemical Nutrition Research Project

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Biochemical Nutrition Research Project
Article Review 1
Article 1
“Dietary intake of fish and omega-3 fatty acids in relation to long-term dementia
Risk”
The main idea of the study carried out in the Netherlands, was to find out what was the relationship between omega 3 intake and dementia. The authors sought to provide conclusive evidence on the linkage between the two, given that previous studies were not in agreement on the association between the two. The study chose participants who did not have dementia and followed there fish intake categorized into none, low and high and also who took omega 3, EPA and DHA together or EPA and DHA individually. The most important information is that the study found out that fish intake was not associated with increased dementia risk. Additionally, the study found out that participants who took fatty fish did not have significant differences in dementia cases with their counterparts (hazard ratio: 0.98; 95% CI: 0.77, 1.24).  Equally, those who took high intake of fish reported similar results (hazard ratio: 0.95; 95% CI: 0.76, 1.19). Thus, intake of omega 3 PUFAs and fish do not increase the risk of dementia. The main strength of the study was that there were follow up studies performed thrice and there was recording of patient’s mortality and morbidity. The main weakness is that there is no information on whether there was blinding to minimize occurrence of errors.
Reference: Devore, E. E. Grodstein, F. van Rooij, F. V. Hofman, A. Rosner, B. Meir J. S., Jacqueline C. M W., and Monique M. B. B. (2009). Dietary intake of fish and omega-3 fatty acids in relation to long-term dementia risk1–3 Am J Clin Nutr, 90:170–6.
Search Engine: MedlinePlusKeyword: Fish and Omega-3 Fatty Acids
Articles Found: 5+, showed the dietary intake of fish and omega 3 fatty acids in relation to dementia risk.
Article Review 2
Article 2
“Lower Omega-3 fatty acid intake and status are association with poorer cognitive function in older age: A comparison of individuals with and without cognitive impairment and Alzheimer’s disease”
The main idea of the study was to find out whether the levels of omega3 intake influence cognitive health. Some studies suggest that low intake of omega3 may be associated with reduced cognitive abilities and dementia. The study took place in a hospital setting for Caucasian participants between the ages of 55 to 91. The basis of the results was self reporting among the participants on their daily intake of fish dependent on the quantity and type. The strength and the most important information was that the study found out that those individuals with cognitive impairment no dementia (CIND) and Alzheimer’s disease (AD) had reduced cognitive abilities. Furthermore, the authors concluded that intake of omega 3 could be effective in halting deterioration of cognitive abilities. The study’s two main weakness were that the results relied on self reporting which could be biased and the authors also failed to take into account the impact of dietary changes on overall cognition abilities.
Reference: Phillips, M. A, Childs, C. E, Calder, P. C, Rogers, P. J. (2012) Lower omega-3 fatty acid intake and status are associated with poorer cognitive function in older age: A comparison of individuals with and without cognitive impairment and Alzheimer’s disease. Nutr Neurosci.  15(6): 271- 277.
Search Engine: MedlinePlus
Keyword: Lower omega-3 fatty acid
Articles Found: 3+, showed the association of Omega 3 fatty acids intake poorer cognitive function in older age and Alzheimer’s disease.
Article Review 3
Article 3
“Fatty Acid Treatment in 174 Patients with Mild to Moderate Alzheimer Disease: OmegAD Study”
The main idea of the study was to determine the impact of omega3 fatty acid intake on the cognitive abilities of patients who were in the early stages of dementia. The study used a double blind trial to reduce errors. The original Swedish participants were 204 in which the b...