At least in the short term, effects are modest and limited to specific subgroups.
Eating broiled or baked fish has been shown to decrease risks for stroke and dementia, whereas fried fish increases these risks. However, few controlled studies have addressed the effects of fish consumption or omega-3 fatty-acid fish-oil supplements (eicosapentaenoic acid and docosahexaenoic acid) in relatively healthy elderly people. Two studies provide new data.
In a 26-week treatment study, 302 cognitively healthy nondepressed individuals aged 65 or older (mean age, 70; 55% male) without high fish intake were randomized to receive high-dose omega-3 supplements (1800 mg/day), low-dose supplements (400 mg/day), or placebo. At 26 weeks, all groups showed similar improvements on several neuropsychological tests. Men in the low-dose group and…
Reviewing Author
DisclosuresRoyaltiesTextbook of Traumatic Brain Injury, 2nd and 3rd editions
Editorial BoardsUpToDate; Journal of Neuropsychiatry and Clinical Neuroscience
Leadership Positions in Professional SocietiesNorth American Brain Injury Association (Board Member); National Institute on Disability, Independent Living, and Rehabilitation Research (Chair of Data Monitoring Safety Board for study of donepezil on cognition after traumatic brain injury)
DisclosuresRoyaltiesTextbook of Traumatic Brain Injury, 2nd and 3rd editions
Editorial BoardsUpToDate; Journal of Neuropsychiatry and Clinical Neuroscience
Leadership Positions in Professional SocietiesNorth American Brain Injury Association (Board Member); National Institute on Disability, Independent Living, and Rehabilitation Research (Chair of Data Monitoring Safety Board for study of donepezil on cognition after traumatic brain injury)