Lower Unsaturated Fat Intake Linked to Higher Alzheimer’s Risk in Women, Study Finds
New York, NY – A new observational study published in the Journal of the Alzheimer’s Association suggests a link between lower levels of unsaturated fats in the diet and an increased risk of Alzheimer’s disease, particularly in women. Researchers found that women with the lowest intake of these fats were more likely to develop the neurodegenerative disease, even after accounting for factors like cholesterol levels and the presence of the Apoe ε4 gene – a known Alzheimer’s risk factor.
While Alzheimer’s disproportionately affects women – they account for two-thirds of those diagnosed – the underlying reasons have remained largely unclear. This research offers a potential new avenue for understanding this disparity and, crucially, for prevention. The findings highlight the importance of sex-based research in brain disease,as biological differences between men and women can significantly impact both risk and disease progression. Researchers are now planning clinical trials to determine if increasing healthy fat intake, such as omega-3 fatty acids, can alter the course of the disease.
The study involved analyzing data from a large cohort, and researchers meticulously accounted for potential confounding variables to ensure the accuracy of their findings. “This finding gives a new direction in Alzheimer’s prevention and treatment research, especially for women,” researchers stated.
Dr. Legido-Quigley, involved in the study, recommends women begin to focus on incorporating sufficient omega-3 fatty acids into their diets, found in fatty fish and supplements. However, he cautioned that new medical recommendations await the results of further clinical trials to establish a definitive causal link. The research underscores the need for a more personalized approach to Alzheimer’s diagnosis and therapy, recognizing the distinct biological factors at play in women.
