Andruchow Nadia D, Konishi Kyoko, Shatenstein Bryna, Bohbot Véronique D
Department of Psychiatry, McGill University.
Department of Nutrition, University of Montreal Geriatrics Institute, University of Montreal.
Neuropsychology. 2017 Oct;31(7):724-734. doi: 10.1037/neu0000373. Epub 2017 Apr 10.
Evidence from several cross-sectional studies indicates that an increase in omega-6 to omega-3 fatty acids (FAs) may negatively affect cognition in old age. The hippocampus is among the first neural structures affected by age and atrophy in this brain region is associated with cognitive decline. Therefore, we hypothesized that a lower omega-6:3 FA ratio would predict better hippocampus-dependent spatial memory, and a higher general cognitive status.
Fifty-two healthy older adults completed a Food Frequency Questionnaire, the Montreal Cognitive Assessment test (MoCA; a test of global cognition) and virtual navigation tasks that assess navigational strategies and spatial memory.
In this cross-sectional study, a lower ratio of omega-6 to omega-3 FA intake strongly predicted more accurate hippocampus-dependent spatial memory and faster learning on our virtual navigation tasks, as well as higher cognitive status overall.
These results may help elucidate why certain dietary patterns with a lower omega-6:3 FA ratio, like the Mediterranean diet, are associated with reduced risk of cognitive decline. (PsycINFO Database Record
多项横断面研究的证据表明，ω-6与ω-3脂肪酸（FAs）比例的增加可能会对老年人的认知产生负面影响。海马体是最早受年龄影响的神经结构之一，该脑区的萎缩与认知能力下降有关。因此，我们假设较低的ω-6:3脂肪酸比例预示着更好的依赖海马体的空间记忆以及更高的总体认知状态。
52名健康的老年人完成了一份食物频率问卷、蒙特利尔认知评估测试（MoCA；一项整体认知测试）以及评估导航策略和空间记忆的虚拟导航任务。
在这项横断面研究中，较低的ω-6与ω-3脂肪酸摄入比例有力地预示着在我们的虚拟导航任务中依赖海马体的空间记忆更准确、学习速度更快，以及总体认知状态更高。
这些结果可能有助于阐明为何某些ω-6:3脂肪酸比例较低的饮食模式，如地中海饮食，与认知能力下降风险降低相关。（PsycINFO数据库记录）
