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Regular Fish Consumption and Age-Related Brain Gray Matter Loss

Identifieur interne : 001697 ( Main/Exploration ); précédent : 001696; suivant : 001698

Regular Fish Consumption and Age-Related Brain Gray Matter Loss

Auteurs : Cyrus A. Raji ; Kirk I. Erickson ; Oscar Lopez ; Lewis H. Kuller ; H. Michael Gach ; Paul M. Thompson ; Mario Riverol ; James T. Becker

Source :

American journal of preventive medicine [ 0749-3797 ] ; 2014.

RBID : PMC:4171345

Descripteurs français

KwdFr :
- Acides gras omega-3 (administration et posologie), Analyse de régression, Animaux, Encéphale (métabolisme), Enquêtes et questionnaires, Femelle, Humains, Imagerie par résonance magnétique, Mode de vie, Mâle, Poissons, Régime alimentaire, Substance grise (métabolisme), Sujet âgé, Sujet âgé de 80 ans ou plus, Études transversales.
MESH :
- administration et posologie : Acides gras omega-3.
- métabolisme : Encéphale, Substance grise.
- Analyse de régression, Animaux, Enquêtes et questionnaires, Femelle, Humains, Imagerie par résonance magnétique, Mode de vie, Mâle, Poissons, Régime alimentaire, Sujet âgé, Sujet âgé de 80 ans ou plus, Études transversales.

English descriptors

KwdEn :
- Aged, Aged, 80 and over, Animals, Brain (metabolism), Cross-Sectional Studies, Diet, Fatty Acids, Omega-3 (administration & dosage), Female, Fishes, Gray Matter (metabolism), Humans, Life Style, Magnetic Resonance Imaging, Male, Regression Analysis, Surveys and Questionnaires.
MESH :
- chemical , administration & dosage : Fatty Acids, Omega-3.
- metabolism : Brain, Gray Matter.
- Aged, Aged, 80 and over, Animals, Cross-Sectional Studies, Diet, Female, Fishes, Humans, Life Style, Magnetic Resonance Imaging, Male, Regression Analysis, Surveys and Questionnaires.

Abstract

Background

Brain health may be affected by modifiable lifestyle factors; consuming fish and anti-oxidative omega-3 fatty acids may reduce brain structural abnormality risk.

Purpose

To determine whether dietary fish consumption is related to brain structural integrity among cognitively normal elders.

Methods

Data were analyzed from 260 cognitively normal individuals from the Cardiovascular Health Study with information on fish consumption from the National Cancer Institute Food Frequency Questionnaire and brain magnetic resonance imaging (MRI). The relationship between fish consumption data collected in 1989–1990 and brain structural MRI obtained in 1998–1999 was assessed using voxel-based morphometry in multiple regression analyses in 2012. Covariates were age, gender, race, education, white matter lesions, MRI-identified infarcts, waist/hip ratio, and physical activity as assessed by the number of city blocks walked in 1 week. Volumetric changes were further modeled with omega-3 fatty acid estimates to better understand the mechanistic link between fish consumption, brain health, and Alzheimer disease.

Results

Weekly consumption of baked or broiled fish was positively associated with gray matter volumes in the hippocampus, precuneus, posterior cingulate, and orbital frontal cortex even after adjusting for covariates. These results did not change when including omega-3 fatty acid estimates in the analysis.

Conclusions

Dietary consumption of baked or broiled fish is related to larger gray matter volumes independent of omega-3 fatty acid content. These findings suggest that a confluence of lifestyle factors influence brain health, adding to the growing body of evidence that prevention strategies for late-life brain health need to begin decades earlier.

Url:

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4171345

DOI: 10.1016/j.amepre.2014.05.037
PubMed: 25084680
PubMed Central: 4171345

Affiliations:

Le document en format XML

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<term>Cross-Sectional Studies</term>
<term>Diet</term>
<term>Fatty Acids, Omega-3 (administration & dosage)</term>
<term>Female</term>
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<term>Enquêtes et questionnaires</term>
<term>Femelle</term>
<term>Humains</term>
<term>Imagerie par résonance magnétique</term>
<term>Mode de vie</term>
<term>Mâle</term>
<term>Poissons</term>
<term>Régime alimentaire</term>
<term>Substance grise (métabolisme)</term>
<term>Sujet âgé</term>
<term>Sujet âgé de 80 ans ou plus</term>
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<front><div type="abstract" xml:lang="en"><sec id="S1"><title>Background</title>
<p id="P1">Brain health may be affected by modifiable lifestyle factors; consuming fish and anti-oxidative omega-3 fatty acids may reduce brain structural abnormality risk.</p>
</sec>
<sec id="S2"><title>Purpose</title>
<p id="P2">To determine whether dietary fish consumption is related to brain structural integrity among cognitively normal elders.</p>
</sec>
<sec id="S3"><title>Methods</title>
<p id="P3">Data were analyzed from 260 cognitively normal individuals from the Cardiovascular Health Study with information on fish consumption from the National Cancer Institute Food Frequency Questionnaire and brain magnetic resonance imaging (MRI). The relationship between fish consumption data collected in 1989–1990 and brain structural MRI obtained in 1998–1999 was assessed using voxel-based morphometry in multiple regression analyses in 2012. Covariates were age, gender, race, education, white matter lesions, MRI-identified infarcts, waist/hip ratio, and physical activity as assessed by the number of city blocks walked in 1 week. Volumetric changes were further modeled with omega-3 fatty acid estimates to better understand the mechanistic link between fish consumption, brain health, and Alzheimer disease.</p>
</sec>
<sec id="S4"><title>Results</title>
<p id="P4">Weekly consumption of baked or broiled fish was positively associated with gray matter volumes in the hippocampus, precuneus, posterior cingulate, and orbital frontal cortex even after adjusting for covariates. These results did not change when including omega-3 fatty acid estimates in the analysis.</p>
</sec>
<sec id="S5"><title>Conclusions</title>
<p id="P5">Dietary consumption of baked or broiled fish is related to larger gray matter volumes independent of omega-3 fatty acid content. These findings suggest that a confluence of lifestyle factors influence brain health, adding to the growing body of evidence that prevention strategies for late-life brain health need to begin decades earlier.</p>
</sec>
</div>
</front>
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<tree><noCountry><name sortKey="Becker, James T" sort="Becker, James T" uniqKey="Becker J" first="James T." last="Becker">James T. Becker</name>
<name sortKey="Erickson, Kirk I" sort="Erickson, Kirk I" uniqKey="Erickson K" first="Kirk I." last="Erickson">Kirk I. Erickson</name>
<name sortKey="Gach, H Michael" sort="Gach, H Michael" uniqKey="Gach H" first="H. Michael" last="Gach">H. Michael Gach</name>
<name sortKey="Kuller, Lewis H" sort="Kuller, Lewis H" uniqKey="Kuller L" first="Lewis H." last="Kuller">Lewis H. Kuller</name>
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<name sortKey="Raji, Cyrus A" sort="Raji, Cyrus A" uniqKey="Raji C" first="Cyrus A." last="Raji">Cyrus A. Raji</name>
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Regular Fish Consumption and Age-Related Brain Gray Matter Loss

Regular Fish Consumption and Age-Related Brain Gray Matter Loss

Source :

Descripteurs français

English descriptors

Abstract

Links toward previous steps (curation, corpus...)

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Pour manipuler ce document sous Unix (Dilib)

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