Plasma phosphatidylcholine docosahexaenoic acid content and risk of dementia and Alzheimer disease: the Framingham Heart Study.

By E. Schaefer, V. Bongard, A. Beiser, S. Lamon-Fava, S. Robins, Rhoda Au, K. Tucker, D. Kyle, Peter W. F. Wilson, P. Wolf. Archives of Neurology, 2006

692 citations recorded by the source corpus.

Subfields: Molecular Biology, Nutrition and Dietetics, Rheumatology

View Paper: https://www.semanticscholar.org/paper/4007bb0a46a33212c6f44367f081ccb0ed892146

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Molecular Biology

1. I. Djuricić
2. P. Calder
3. Clifford R. Jack Jr.
4. Simon C. Dyall

In Nutrition and Dietetics

1. I. Djuricić
2. Richard P. Mayeux
3. P. Calder
4. C. Brauner
5. Simon C. Dyall
6. M. Rogero

Citations in the corpus

• Beneficial Outcomes of Omega-6 and Omega-3 Polyunsaturated Fatty Acids on Human Health: An Update for 2021 (2021, background): “Higher plasma phosphatidylcholine 422 DHA was associated with a 47% lower risk of developing all-cause dementia and a 39% 423 lower risk of Alzheimer’s disease in a subgroup of the Framingham Heart Study [130].”
• Effect of dietary canola oil level on the growth performance and fatty acid composition of juvenile red sea bream, Pagrus major (2007, background): “…of n-3 highly unsaturated fatty acids (HUFA), which have a wide range of health benefits in humans such as prevention of cardiovascular disease, Alzheimer's disease and abnormal neurological and ocular development (Mozaffarian and Rimm, 2006; Schaefer et al., 2006; Ikonomou et al., 2007).”
• Health Implications of High Dietary Omega-6 Polyunsaturated Fatty Acids (2012, neutral): “[149–151].”
• Long-chain omega-3 fatty acids and the brain: a review of the independent and shared effects of EPA, DPA and DHA (2015, background): “However, others have shown a reduced risk of developing all-cause dementia associated with higher plasma DHA, not EPA (Schaefer et al., 2006).”
• Docosahexaenoic Acid Supplementation and Cognitive Decline in Alzheimer Disease (2010, positive): “Studies of plasma fatty acids have confirmed the dietary studies, finding that plasma levels of omega-3 fatty acids, and especially DHA, are associated with a reduced risk of Alzheimer disease.(7,8) The most abundant long-”
• Epidemiology of Alzheimer Disease (2012, positive): “Many studies have found that consumption of fish or omega-3 fatty acids is associated with a reduced risk of AD (Morris et al. 2003; Schaefer et al. 2006; van Gelder et al. 2007).”
• MIND diet slows cognitive decline with aging (2015, background): “Studies of fish consumption observed lower risk of dementia with just one fish meal a week with no additional benefit evident for higher servings per week [44–46].”