When we consume EFAs, the body will use what it needs and then stores the rest for future use. Brain tissue is especially rich in EFAs where it is important for protecting connections between nerve cells. So, a diet deficient in these fats deprives the brain and nervous system of a crucial nutritional substance. Scientists believe DHA protects against Alzheimer’s Disease (AD) and dementia. Adults with insufficient intake of DHA show poor performance on cognitive tests as well as increased risk for age-related cognitive decline. In studies using an EFA supplement, there have been positive changes in memory related functions for individuals with very mild AD.
Because we must get EFAs from food or nutritional supplements, it’s important to understand what our bodies need. Most Americans get a daily average of only 130 mg EPA + DHA – far below the 1000-2000 mg recommended for optimal health and cognitive function. We also need the proper ratio of omega-3 to omega-6 fatty acid. Too little omega-3 and too much omega-6 can result in increased inflammation. Eating a variety of EFA rich foods plus a supplement is a good option for many people.
People who have a high intake of fish consumption show a decreased risk for dementia and AD. Foods abundant in EFAs include salmon, chunk light tuna, halibut, sardines, and krill, as well as flaxseed, chia seeds, and walnuts. Be mindful of the source of your fish, since some are high in mercury. Look for organic, wild caught options. You can also use seafoodwatch.org for updated information. Your naturopathic doctor can also help you with dietary options. If you’re looking for an EFA supplement, try our Daily Omega – the most absorbable form of fish oil. The starting dose is 4 caps/day, but the maintenance dose is only 1 capsule – the equivalent 3 or 4 capsules other brands of fish oil.
Resources
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Freund-Levi Y, Eriksdotter-Jonhagen M, Cederholm T, et al. “Omega-3 fatty acid treatment in 174 patients with mild to moderate Alzheimer disease: OmegAD study: a randomized double-blind trial.” Arch Neurol. 2006 Oct;63(10):1402-8. Accessed 8 April 2018: http://www.utdallas.edu/~tres/papers/freund-levi.2006.pdf
Robinson, Jennifer G, Nkechinyere Ijioma, and William Harris. “Omega-3 Fatty Acids and Cognitive Function in Women.” Women’s health (London, England)6.1 (2010): 119–134. PMC. Web. 8 Apr. 2018. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2826215/
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Cederholm, T., Salem, N. & Jan Palmblad; ω-3 Fatty Acids in the Prevention of Cognitive Decline in Humans, Advances in Nutrition, Volume 4, Issue 6, 1 November 2013, Pages 672–676. Accessed 8 Apr 2018: https://doi.org/10.3945/an.113.004556
Ricardo U., Dangour, A.D. “Nutrition in Brain Development and Aging: Role of Essential Fatty Acids” Nutrition Reviews (May 2006)64 (suppl 2) S24-S33; DOI: 10.1111/j.1753-4887.2006.tb00242.x http://nutritionreviews.oxfordjournals.org/content/64/suppl_2/S24
NutritionData.com. Foods Highest in Total Omega-3 Fatty Acids. Accessed 7 Nov 2016. http://nutritiondata.self.com/foods-012140000000000000000.html?maxCount=20
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