PS-BPP06-9: ASSOCIATIONS BETWEEN SERUM AND DIETARY OMEGA-3 FATTY ACID AND COGNITIVE FUNCTION IN A POPULATION OF COMMUNITY-DWELLING JAPANESE. TANUSHIMARU STUDY

Abstract

Objective: Previous studies indicate that dietary omega-3 polyunsaturated fatty acids (PUFA) are modifiable risk factors for CVD and cognitive decline. This study aimed to investigate the association between serum and dietary omega-3 PUFA and cognitive function were measured in a general population. Design and method: A total of 976 residents (381 males, 595 females, mean age 62.6 years) underwent a physical examination, a nutrition survey and the mini-mental state examination as an evaluation of cognitive function in 2009 and followed up in 2018. Results: The serum omega-3/omega-6 ratio were significantly associated with age (p < 0.0001), sex (male, p < 0.0001), MMSE (p < 0.0001), LDL-c (inversely, p < 0.01), and salt intake (p < 0.05), using by multiple stepwise regression analysis. The dietary intake of proteins from fish (p < 0.0001), trace elements, (p < 0.01), vitamin D, B6, B12 (p < 0.0001), and salt (p < 0.0001) showed dose dependent relationships with the serum omega-3/omega-6 ratio using analysis of covariance. Subjects were divided into 4 groups according to their progression of cognitive decline in 10 years. Serum omega-3 levels of group with normal cognitive function (NC) were significantly higher than those of group with cognitive decline (CD) (p < 0.05). However, dietary intakes of omega-3 and omega-6 PUFA were not significant. Interestingly, salt intakes in group with CD were higher than those in group with NC (p < 0.05). The logistic regression analysis revealed that salt intakes was associated with cognitive decline 10 years later after adjustments for confounding factors (odds ratio, 1.1; 95% C.I., 1.01–1.13; p = 0.01) Conclusion: The present study demonstrated that omega-3 PUFA may preserve a cognitive function and excessive intakes of salt may have an adverse effect on cognitive function.