Lower Unsaturated Fat Intake Linked โขto โคHigher โAlzheimer’sโข Risk in Women, โStudy Finds
New York, NY – A new observational study published in the Journal of the Alzheimer’s Association suggests a link โbetween lower levels of unsaturatedโฃ fats in the โdiet and an increased risk โคof Alzheimer’s disease, particularly in women. Researchers found that women withโ the lowest intake of these fats were more likely to developโ the neurodegenerative disease, โขeven after accounting for factorsโฃ like cholesterol levels and theโข presence of the Apoe ฮต4 gene – a โknown โAlzheimer’s risk factor.
While Alzheimer’s disproportionately โaffects women – they account for two-thirds of those โdiagnosed – the underlying reasons have remained largely unclear. This research offers a potential new avenue forโ understanding this disparity and, crucially,โ for prevention. The findings highlight the importance โคofโ sex-based โresearch in brainโ disease,as biological differences between men and women can significantly impact both risk โand disease progression. Researchers โare now planning clinical trials to determine โif increasing healthy fatโค intake, โฃsuch as omega-3 โขfatty acids,โข can alter theโข course of the disease.
The study involved analyzing data from a large cohort, and researchersโฃ meticulously โฃaccounted for potential confounding variablesโ to ensure โthe accuracy of their findings. โ “This finding gives a new direction in Alzheimer’s prevention and treatment research, especially โfor โคwomen,”โค researchers stated.
Dr. โฃLegido-Quigley, involved in the study, recommends women begin to focus โon incorporating sufficient omega-3 fatty acids into their diets, found inโฃ fatty fish and supplements.โฃ However, โคhe cautioned that new medical recommendations await the results of further clinical trials to establish โa definitive causal link. The research underscores the need for a more personalized approach to Alzheimer’s diagnosisโ and therapy, โขrecognizing the distinct biological factors at play in women.