Fish oils for forgetfulness? Omega 3 intake linked to stabilized memory in Alzheimer’s study

08 Sep 2021 --- Researchers in Sweden have found a positive correlation between omega 3 intake and memory in Alzheimer’s patients who performed a cognitive test. The study is hailed as the first ever to measure biomarkers from spinal fluid in Alzheimer’s patients treated with omega 3 fatty acids.

“We can see that the memory function of the patients in the group that had taken omega 3 is stable, whereas the patients in the control group have deteriorated,” says Yvonne Freund-Levi, a researcher in neuroscience at Örebro University who collaborated with researchers at Karolinska Institute, Sahlgrenska University Hospital and Uppsala University on the study.

“But we can’t see any differences between the groups when we look at the various biomarkers in the spinal fluid samples.”

When looking solely within the group that took omega 3, participants’ spinal fluid revealed an increase in two biomarkers associated with damaged nerve cells: neurofilament light (NfL) and chitinase-3-like protein 1 (YKL-40). 

Researchers point out that these could indicate an increase in the inflammatory response, but more research is needed, particularly given the study’s small size. 

Patients who took omega 3 supplements at an early stage of Alzheimer’s disease scored better on memory tests, notes neuroscience researcher Freund-Levi.Measuring the outcomes
The study published in the Journal of Alzheimer’s Disease was a post hoc study that consisted of 33 Alzheimer’s patients – 18 of which were given omega 3 supplements during the morning and evening, and 15 made up the control group. 

Omega 3 supplements were sourced from fish oils, dosed at 2.3 g, with a higher content of DHA than EPA, Freund-Levi tells NutritionInsight.

Spinal fluid samples were collected, and patients performed a memory test – both at the start of the study and after six months. No differences were detected between the groups at baseline. 

The recent study is based on a larger study with over 200 patients with mild to moderate Alzheimer’s disease, initiated by Yvonne Freund-Levi and her research team 15 years ago. 

In that study, the researchers examined – among other benchmarks – whether omega 3 transfers from the supplements to the brain and concluded that that was indeed the case.

To recommend or not to recommend?
More research will be needed to conclude omega 3’s impact on Alzheimer’s, Yvonne Freund-Levi notes. Before recommendations to patients can be updated, she remarks that it is “interesting material for researchers to build on.”

Biomarkers showed no significant differences between Alzheimer's patients who took omega 3s versus the control group.“We are cautious about giving recommendations, but we know that starting early is by far the best thing – it is difficult to influence the disease at a later stage.”

However, she recommends being physically active and including omega 3 in the diet – in the form of oily fish or as supplements. 

“We can see a difference in the results of the memory tests. Patients who were taking omega 3 supplements at an early stage of the disease scored better,” she says. 

Next steps
A major step forward is that researchers in the future will be able to examine the biomarkers in blood samples rather than having to perform spinal tap procedures on the patients.

Yvonne Freund-Levi adds: “We have already tested this approach at Sahlgrenska University Hospital. Without a doubt, it is so much better for the patients.”

As research moves forward to reveal the health benefits of omega 3s, industry experts have flagged that lesser-known types of omega 3s, such as ALA, merit more investigation and “omegas 6, 7 and 9 should not be forgotten.” 

As demand is evident, formulators have been focusing on developing more sustainable solutions to meet the demand for omega 3s, including plant-based sources and valorized tuna heads. 

By Missy Green