Abstract
Introduction and objectives: omega-3 acids are polyunsaturated fatty acids that have to be provided in a preformed way to diet, being in oily fish which are in most. Omega-3 fatty acids are found in neuronal lipid membranes to a great extent, providing stability, and optimizing synaptic communication. A diet low in omega-3 acids, and this is a trend in Western eating habits in recent times, could be a risk factor for the development of cognitive disorders. This review attempts to assess the influence of omega-3 fatty acids in dementia (also referring to cognitive decline and mild cognitive impairment situation). Development: neurobiological, epidemiological and clinical data of most important publications in this regard are presented. Conclusions: a majority of epidemiological studies and some clinical trials found that a diet rich in omega-3 acids may decrease the incidence of dementia, could be correlated with a slowing of normal cognitive decline associated with age, or reduce the cognitive impairment in elderly patients diagnosed with mild cognitive impairment. However, currently available data do not support their utility to in established dementia. Frequent consumption of fatty fish is highly recommended, considering their intake as a supplement in the event that this does not happen. (Alzheimer. Real Invest Demenc. 2011;49:12-18)
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