Re: Almond skins help prevent LDL oxidation

5 Dec 2005 16:21:39 -0800 in article
<1133828499.511395.26450@xxxxxxxxxxxxxxxxxxxxxxxxxxxx> "Anil"
<navkal@xxxxxxxxx> wrote:

>Matti,
>
>You did not offend me. Nor did you cite a good reference that carried
>enough weight to refute Dr. Campbell's research. Dr. Campbell was not
>vegan well into his 40s. He did not become a vegan and then did the
>research. He did his research and then based what he found he came to
>the conclusion that being Vegan was indeed producing very healthy side
>effects.
>
>>> Vegans may have less heart disease than meat eaters, but they
>>> have more degenerative brain diseases, perhaps because of low intake of B12,
>>> too high omega-6/omega-3 ratio in their diet, and absence of long chain
>>> omega-3s DHA and EPA from their diet.
>
>First: your claim: Vegans get degenerative brain diseases.
>Now you cannot make such a statement without backing it up with data
>that has appeared in well known scientific journal. And since I don't
>really buy your claim naturally I would not buy the remedy either :-).
>
>>> DHA is by far the
>>> most abundant fatty acid in brain, and according to some recent studies it
>>> may also slow down the aging of the brain and protect brain from dementia.
>
>Do you know for fact that these studies were done with folks who were
>vegan. If not how do we know being vegan some how is associated with
>all this?
>
>Show me the raw data. The reason I buy Dr. Campbell's research is
>that he did his research first before he even knew what he was going to
>find out. And of course it helps to know that it was not backed by
>either the big pharmas or a cereal company interested in pushing their
>product.
>
5 Dec 2005 16:21:39 -0800 in article
<1133828499.511395.26450@xxxxxxxxxxxxxxxxxxxxxxxxxxxx> "Anil"
<navkal@xxxxxxxxx> wrote:

>Matti,
>
>You did not offend me. Nor did you cite a good reference that carried
>enough weight to refute Dr. Campbell's research. Dr. Campbell was not
>vegan well into his 40s. He did not become a vegan and then did the
>research. He did his research and then based what he found he came to
>the conclusion that being Vegan was indeed producing very healthy side
>effects.
>
>>> Vegans may have less heart disease than meat eaters, but they
>>> have more degenerative brain diseases, perhaps because of low intake of B12,
>>> too high omega-6/omega-3 ratio in their diet, and absence of long chain
>>> omega-3s DHA and EPA from their diet.
>
>First: your claim: Vegans get degenerative brain diseases.
>Now you cannot make such a statement without backing it up with data
>that has appeared in well known scientific journal. And since I don't
>really buy your claim naturally I would not buy the remedy either :-).
>
Well, I didn't want flood this thread with references, Quentin warned me
earlier that it may no be wise :-).

Most (probably all) of the mortality evidence is naturally from
epidemiological studies, so we can find only statistical associations, not
causal relations. Perhaps the best study conducted so far is

Key TJ, Fraser GE, Thorogood M, Appleby PN, Beral V, Reeves G, Burr
ML, Chang-Claude J, Frentzel-Beyme R, Kuzma JW, Mann J, McPherson K.
Mortality in vegetarians and nonvegetarians: detailed findings from
a collaborative analysis of 5 prospective studies.
Am J Clin Nutr. 1999 Sep;70(3 Suppl):516S-524S.
<http://www.ajcn.org/cgi/content/full/70/3/516S

Abstract:

"We combined data from 5 prospective studies to compare
the death rates from common diseases of vegetarians with
those of nonvegetarians with similar lifestyles. A summary
of these results was reported previously; we report here
more details of the findings. Data for 76172 men and women
were available. Vegetarians were those who did not eat any
meat or fish (n = 27808). Death rate ratios at ages 16?89
y were calculated by Poisson regression and all results
were adjusted for age, sex, and smoking status. A random-
effects model was used to calculate pooled estimates of
effect for all studies combined. There were 8330 deaths
after a mean of 10.6 y of follow-up. Mortality from
ischemic heart disease was 24% lower in vegetarians than
in nonvegetarians (death rate ratio: 0.76; 95% CI: 0.62,
0.94; P < 0.01). The lower mortality from ischemic heart
disease among vegetarians was greater at younger ages and
was restricted to those who had followed their current
diet for >5 y. Further categorization of diets showed
that, in comparison with regular meat eaters, mortality
from ischemic heart disease was 20% lower in occasional
meat eaters, 34% lower in people who ate fish but not
meat, 34% lower in lactoovovegetarians, and 26% lower in
vegans. There were no significant differences between
vegetarians and nonvegetarians in mortality from
cerebrovascular disease, stomach cancer, colorectal
cancer, lung cancer, breast cancer, prostate cancer, or
all other causes combined."

See especially

TABLE 7. All-studies death rate ratios and 95% CIs and the number of deaths
by diet category
<http://www.ajcn.org/cgi/content-nw/full/70/3/516S/T7>

from the body of the article. On its last lines are all causes death rate
ratios for regular meat eaters (n = 31766), occasional meat eaters (n =
8135), fish eaters (n = 2375), vegetarians (n = 23265) and vegans were (n =
753): 1.00, 0.84 (0.77, 0.90), 0.82 (0.77, 0.96), 0.84 (0.74, 0.96), 1.00
(0.70, 1.44), respectively. Regular meat eaters were the reference group,
therefore their death rate ratio was = 1 by definition. The numbers in
parentheses are the low and high end of 95% confidence interval (CI). The
death rate ratio differs statistically significantly from meat eaters ratio,
if the both ends of the CI are either less than or greater than 1. As you
see there is no significant difference between vegans and regular meat
eaters and even the calculated value for vegans = 1, i.e. exactly the same
as for regular meat eaters. The other three groups, occasional meat eaters,
fish eaters and vegetarians (lactoovovegetarians) had significantly lower
death ratio than vegans and regular meat eaters.

See also vegan physician Michael Greger's, M.D, comments about this study in
the end of this message. In that citation he also mentions the relatively
high rate of degenerative brain diseases among vegans (he refers to
vegetarians, but I'm not making that claim, because lactoovovegetarians get
some B12 (from dairy products and eggs) and DHA (from eggs); being a vegan
himself, perhaps he meant vegans).

Another good study is

Key TJ, Appleby PN, Davey GK, Allen NE, Spencer EA, Travis RC.
Mortality in British vegetarians: review and preliminary results
from EPIC-Oxford.
Am J Clin Nutr. 2003 Sep;78(3 Suppl):533S-538S. Review.
PMID: 12936946 [PubMed - indexed for MEDLINE]
<http://www.ajcn.org/cgi/content/full/78/3/533S>

Abstract:

"Background: Three prospective studies have examined the
mortality of vegetarians in Britain.

Objective: We describe these 3 studies and present
preliminary results on mortality from the European
Prospective Investigation into Cancer and
Nutrition?Oxford (EPIC-Oxford).

Design: The Health Food Shoppers Study and the Oxford
Vegetarian Study were established in the 1970s and 1980s,
respectively; each included about 11 000 subjects and
used a short questionnaire on diet and lifestyle. EPIC-
Oxford was established in the 1990s and includes about 56
000 subjects who completed detailed food frequency
questionnaires. Mortality in all 3 studies was followed
though the National Health Service Central Register.

Results: Overall, the death rates of all the subjects in
all 3 studies are much lower than average for the United
Kingdom. Standardized mortality ratios (95% CIs) for all
subjects were 59% (57%, 61%) in the Health Food Shoppers
Study, 52% (49%, 56%) in the Oxford Vegetarian Study, and
39% (37%, 42%) in EPIC-Oxford. Comparing vegetarians with
nonvegetarians within each cohort, the death rate ratios
(DRRs), adjusted for age, sex and smoking, were 1.03
(0.95, 1.13) in the Health Food Shoppers Study, 1.01
(0.89, 1.14) in the Oxford Vegetarian Study, and 1.05
(0.86, 1.27) in EPIC-Oxford. DRRs for ischemic heart
disease in vegetarians compared with nonvegetarians were
0.85 (0.71, 1.01) in the Health Food Shoppers Study, 0.86
(0.67, 1.12) in the Oxford Vegetarian Study, and 0.75
(0.41, 1.37) in EPIC-Oxford.

Conclusions: The mortality of both the vegetarians and
the nonvegetarians in these studies is low compared with
national rates. Within the studies, mortality for major
causes of death was not significantly different between
vegetarians and nonvegetarians, but the nonsignificant
reduction in mortality from ischemic heart disease among
vegetarians was compatible with the significant reduction
previously reported in a pooled analysis of mortality in
Western vegetarians."

A citation from the body of the full text article:

"Mortality rates did not differ significantly between
vegetarians and nonvegetarians. Vegetarians had higher
mortality from all malignant neoplasms [DRR = 1.11 (0.82,
1.51)], cerebrovascular disease [DRR = 1.13 (0.65, 1.96)],
and all other causes [DRR = 1.10 (0.77, 1.58)] and reduced
mortality from all circulatory diseases [DRR = 0.93 (0.65,
1.32)] and IHD [DRR = 0.75 (0.41, 1.37)]. All-cause
mortality was not significantly different between


Another interesting study is this comparison of fish eaters and vegetarians
in two African villages:

Pauletto P, Puato M, Caroli MG, Casiglia E, Munhambo AE, Cazzolato
G, Bittolo Bon G, Angeli MT, Galli C, Pessina AC.
Blood pressure and atherogenic lipoprotein profiles of fish-diet and
vegetarian villagers in Tanzania: the Lugalawa study.
Lancet. 1996 Sep 21;348(9030):784-8.
<http://www.thelancet.com/journals/lancet/article/PIIS0140673696013918/fulltext>

"Interpretation

In these villagers, consumption of freshwater fish (300-600 g daily) was
associated with raised plasma concentrations of n-3 polyunsaturated
fatty acids, lower blood pressure, and lower plasma lipid
concentrations."

Finally, let's read what a vegan doctor has to say about this matter and
about these studies. I include a fairly long citation from the article

Maximizing Vegetarian Nutrition
by Michael Greger, M.D.
<http://vegnews.org/modules.php?name=News&file=print&sid=121>

"August of this year, the BBC reported that the British
Advertising Standards Authority attacked a vegetarian
organization for making "alarmist" and "unsubstantiated"
claims about the risks of eating meat. Headlines like
"Vegetarian group slammed over advertising" splashed
across the evening news. What "exaggerated" claims were
targeted by the Agency? The vegetarian group claimed that
meat-eaters were at increased risk of dying from heart
disease and stroke, and that vegetarians lived longer than
meateaters. How could the agency possibly find fault with
such incontrovertible facts?

Because, simply put, our "facts" aren't true.

The latest science and the best science that we have that
we have suggests that we vegetarians do not live longer
than our meat-eating counterparts. The latest published
results came out January, 2002 in a journal called Public
Health Nutrition. Eight thousand vegetarians were followed
for 18 years, and no survival advantage was found. Then
April, 2002 the results of a study twice that size were
released at the International Congress on Vegetarian
Nutrition held at Loma Linda University. A study involving
seventeen thousand vegetarians followed for about 9 years
confirms the bad news-no survival advantage for
vegetarians. Even more worrisome, both this huge studies
found that vegetarians had an increased risk of dying from
degenerative brain diseases.

Frankly, I was shocked when I saw these new data. My first
thought was, it's got to be the dairy and eggs. After all,
isn't milk just liquid meat-with the same cholesterol and
saturated fat? And indeed dairy is one of the main sources
of saturated fat in the American diet. And aren't eggs
like little cholesterol bombs? No wonder ovo-
lactovegetarians weren't doing so well. Separate out the
vegans, I thought, and then you'll see some longevity.
Neither of these two studies separated out the vegans, so
where can we turn?

Well, this was the latest research; what about the best?
Probably the best science we have was summarized in the
American Journal of Clinical Nutrition in 1999, in an
article entitled Mortality in Vegetarians and
Nonvegetarians. In an enormous undertaking, twelve
researchers took all of the biggest and best studies to
date on vegetarian mortality rates and pooled all the data
together. They took a decade of mortality data from 28,000
vegetarians from Germany, California, and Britain. And
found... no survival advantage for vegetarians. What about
vegans though? Despite even having lower cholesterol
levels than vegetarians, the vegans in the study didn't
live any longer either. Vegans had the same mortality rate
as meateaters. Now although this is the best science we
have, it is far from definitive; there are flaws in the
study, and they were just looking at a few hundred vegans.
There is a currently study underway in Europe which will
soon become the biggest study of vegans in human history.
We should have those data in a few years, but
unfortunately there's not much reason to suspect that the
results would turn out significantly different."


Then let's find some facts about DHA. First some studies, which all show low
rate of conversion of alpha-linolenis acid to DHA, the best converters
seeming to be young women

Gerster H.
Can adults adequately convert alpha-linolenic acid (18:3n-3) to
eicosapentaenoic acid (20:5n-3) and docosahexaenoic acid (22:6n-3)?
Int J Vitam Nutr Res. 1998;68(3):159-73. Review.
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=9637947&dopt=Abstract>

Burdge GC, Finnegan YE, Minihane AM, Williams CM, Wootton SA.
Effect of altered dietary n-3 fatty acid intake upon plasma lipid
fatty acid composition, conversion of [13C]alpha-linolenic acid to
longer-chain fatty acids and partitioning towards beta-oxidation in
older men.
Br J Nutr. 2003 Aug;90(2):311-21.
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=12908891>

Burdge GC, Jones AE, Wootton SA.
Eicosapentaenoic and docosapentaenoic acids are the principal
products of alpha-linolenic acid metabolism in young men*.
Br J Nutr. 2002 Oct;88(4):355-63.
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=12323085>

Burdge GC, Wootton SA. Conversion of alpha-linolenic acid to
eicosapentaenoic, docosapentaenoic and docosahexaenoic acids in
young women.
Br J Nutr. 2002 Oct;88(4):411-20.
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=12323090>


Then a couple of articles about vegetarians' and vegans' DHA levels:

Davis BC, Kris-Etherton PM.
Achieving optimal essential fatty acid status in vegetarians: current
knowledge and practical implications.
Am J Clin Nutr. 2003 Sep;78(3 Suppl):640S-646S. Review.
PMID: 12936959 [PubMed - indexed for MEDLINE]
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=12936959&dopt=Abstract>
<http://www.ajcn.org/cgi/content/full/78/3/640S>

Abstract:

"Although vegetarian diets are generally lower in total
fat, saturated fat, and cholesterol than are nonvegetarian
diets, they provide comparable levels of essential fatty
acids. Vegetarian, especially vegan, diets are relatively
low in alpha-linolenic acid (ALA) compared with linoleic
acid (LA) and provide little, if any, eicosapentaenoic acid
(EPA) and docosahexaenoic acid (DHA). Clinical studies
suggest that tissue levels of long-chain n-3 fatty acids
are depressed in vegetarians, particularly in vegans. n-3
Fatty acids have numerous physiologic benefits, including
potent cardioprotective effects. These effects have been
demonstrated for ALA as well as EPA and DHA, although the
response is generally less for ALA than for EPA and DHA.
Conversion of ALA by the body to the more active longer-
chain metabolites is inefficient: < 5-10% for EPA and 2-5%
for DHA. Thus, total n-3 requirements may be higher for
vegetarians than for nonvegetarians, as vegetarians must
rely on conversion of ALA to EPA and DHA. Because of the
beneficial effects of n-3 fatty acids, it is recommended
that vegetarians make dietary changes to optimize n-3 fatty
acid status."

Rosell MS, Lloyd-Wright Z, Appleby PN, Sanders TA, Allen NE, Key TJ.
Long-chain n-3 polyunsaturated fatty acids in plasma in British meat-eating,
vegetarian, and vegan men.
Am J Clin Nutr. 2005 Aug;82(2):327-34.
PMID: 16087975 [PubMed - indexed for MEDLINE]
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=16087975>
<http://www.ajcn.org/cgi/content/abstract/82/2/327>

"... RESULTS: The proportions of plasma EPA and DHA were
lower in the vegetarians and in the vegans than in the
meat-eaters, whereas only small differences were seen for
DPA. Plasma EPA, DPA, and DHA proportions were not
significantly associated with the duration of time since
the subjects became vegetarian or vegan, which ranged
from <1 y to >20 y. In the vegetarians and the vegans,
plasma DHA was inversely correlated with plasma LA.
CONCLUSIONS: The proportions of plasma long-chain n-3
fatty acids were not significantly affected by the
duration of adherence to a vegetarian or vegan diet. This
finding suggests that when animal foods are wholly
excluded from the diet, the endogenous production of EPA
and DHA results in low but stable plasma concentrations
of these fatty acids."


Then let's see what there can be found about DHA and brain:

Lukiw WJ, Cui JG, Marcheselli VL, Bodker M, Botkjaer A, Gotlinger K, Serhan
CN, Bazan NG.
A role for docosahexaenoic acid- derived neuroprotectin D1 in neural cell
survival and Alzheimer disease.
J Clin Invest. 2005 Sep 8; [Epub ahead of print]
PMID: 16151530 [PubMed - as supplied by publisher]
<http://www.jci.org/cgi/content/abstract/JCI25420v1>
<http://www.jci.org/cgi/reprint/JCI25420v1> (full text)
<http://www.pubmedcentral.gov/articlerender.fcgi?tool=pubmed&pubmedid=16151530>
(full text)

Abstract:

"Deficiency in docosahexaenoic acid (DHA), a brain-
essential omega-3 fatty acid, is associated with cognitive
decline. Here we report that, in cytokine-stressed human
neural cells, DHA attenuates amyloid-beta (Abeta)
secretion, an effect accompanied by the formation of NPD1,
a novel, DHA-derived 10,17S-docosatriene. DHA and NPD1
were reduced in Alzheimer disease (AD) hippocampal cornu
ammonis region 1, but not in the thalamus or occipital
lobes from the same brains. The expression of key enzymes
in NPD1 biosynthesis, cytosolic phospholipase A(2) and 15-
lipoxygenase, was altered in AD hippocampus. NPD1
repressed Abeta42-triggered activation of proinflammatory
genes while upregulating the antiapoptotic genes encoding
Bcl-2, Bcl-xl, and Bfl-1(A1). Soluble amyloid precursor
protein-alpha stimulated NPD1 biosynthesis from DHA. These
results indicate that NPD1 promotes brain cell survival
via the induction of antiapoptotic and neuroprotective
gene-expression programs that suppress Abeta42-induced
neurotoxicity."

Comment:

Fatty Acids: Good For The Brain, Good For Alzheimer Disease
<http://www.sciencedaily.com/releases/2005/09/050911105120.htm>

"A number of studies suggest a protective action of the
fatty acid DHA in cognitive decline and in Alzheimer
disease (AD). However, the molecular mechanism is not
understood. In a paper appearing online on September 8 in
advance of print publication of the October 1 issue of the
Journal of Clinical Investigation, Nicolas Bazan and
colleagues from Louisiana State University identify a
specific mechanism by which DHA is neuroprotective in AD.

The authors report that DHA can decrease levels of the
pathogenic Abeta peptides that are associated with
Alzheimer disease pathology in human brain cells.
Meanwhile, the synthesis of neuroprotectin D1 (NPD1), an
endogenous DHA-derived messenger, is upregulated. NPD1
inhibits apoptosis triggered by Abeta peptides. In a human
AD donor brain, the authors show that DHA and NPD1 are
reduced in vulnerable brain regions.

This data raises the possibility that NPD1 is a key
regulator of cell survival, and might be manipulated for
the development of novel therapeutic strategies for
neurodegenerative diseases."

Bazan NG.
Neuroprotectin D1 (NPD1): a DHA-derived mediator that protects brain and
retina against cell injury-induced oxidative stress.
Brain Pathol. 2005 Apr;15(2):159-66. Review.
PMID: 15912889 [PubMed - indexed for MEDLINE]
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=15912889>
<http://www.fabresearch.org/view_item.aspx?item_id=838&list_id=list1-640&list_index=6>

Lim GP, Calon F, Morihara T, Yang F, Teter B, Ubeda O, Salem N Jr, Frautschy
SA, Cole GM.
A diet enriched with the omega-3 fatty acid docosahexaenoic acid reduces
amyloid burden in an aged Alzheimer mouse model.
J Neurosci. 2005 Mar 23;25(12):3032-40.
PMID: 15788759 [PubMed - in process]
<http://www.jneurosci.org/cgi/content/abstract/25/12/3032>

Abstract:

"Epidemiological studies suggest that increased intake of
the omega-3 (n-3) polyunsaturated fatty acid (PUFA)
docosahexaenoic acid (DHA) is associated with reduced risk
of Alzheimer's disease (AD). DHA levels are lower in serum
and brains of AD patients, which could result from low
dietary intake and/or PUFA oxidation. Because effects of
DHA on Alzheimer pathogenesis, particularly on
amyloidosis, are unknown, we used the APPsw (Tg2576)
transgenic mouse model to evaluate the impact of dietary
DHA on amyloid precursor protein (APP) processing and
amyloid burden. Aged animals (17-19 months old) were
placed in one of three groups until 22.5 months of age:
control (0.09% DHA), low-DHA (0%), or high-DHA (0.6%)
chow. beta-Amyloid (Abeta) ELISA of the detergent-
insoluble extract of cortical homogenates showed that DHA-
enriched diets significantly reduced total Abeta by >70%
when compared with low-DHA or control chow diets. Dietary
DHA also decreased Abeta42 levels below those seen with
control chow. Image analysis of brain sections with an
antibody against Abeta (amino acids 1-13) revealed that
overall plaque burden was significantly reduced by 40.3%,
with the largest reductions (40-50%) in the hippocampus
and parietal cortex. DHA modulated APP processing by
decreasing both alpha- and beta-APP C-terminal fragment
products and full-length APP. BACE1 (beta-secretase
activity of the beta-site APP-cleaving enzyme), ApoE
(apolipoprotein E), and transthyretin gene expression were
unchanged with the high-DHA diet. Together, these results
suggest that dietary DHA could be protective against beta-
amyloid production, accumulation, and potential downstream
toxicity."

Comment:

Fish Oil Holds Promise In Alzheimer's Fight
<http://www.sciencedaily.com/releases/2005/05/050528141248.htm>


Whalley LJ, Fox HC, Wahle KW, Starr JM, Deary IJ
Cognitive aging, childhood intelligence, and the use of food supplements:
possible involvement of n-3 fatty acids.
Am J Clin Nutr. 2004 Dec;80(6):1650-7.
PMID: 15585782 [PubMed - indexed for MEDLINE]
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=15585782>

"CONCLUSIONS: Food supplement use and erythrocyte n-3 content are
associated with better cognitive aging. If associations with n-3 content
are causal, optimization of n-3 and n-6 fatty acid intakes could improve
retention of cognitive function in old age."

Colombo J, Kannass KN, Shaddy DJ, Kundurthi S, Maikranz JM, Anderson CJ,
Blaga OM, Carlson SE.
Maternal DHA and the development of attention in infancy and toddlerhood.
Child Dev. 2004 Jul-Aug;75(4):1254-67.
PMID: 15260876 [PubMed - indexed for MEDLINE]
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=15260876>

" These findings are consistent with evidence suggesting a link between
DHA and cognitive development in infancy. "

Daniels JL, Longnecker MP, Rowland AS, Golding J; ALSPAC Study Team.
University of Bristol Institute of Child Health.
Fish intake during pregnancy and early cognitive development of offspring.
Epidemiology. 2004 Jul;15(4):394-402.
PMID: 15232398 [PubMed - indexed for MEDLINE]
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=15232398>

"CONCLUSIONS: When fish is not contaminated, moderate fish intake during
pregnancy and infancy may benefit development"

Kalmijn S, van Boxtel MP, Ocke M, Verschuren WM, Kromhout D, Launer LJ.
Dietary intake of fatty acids and fish in relation to cognitive performance
at middle age.
Neurology. 2004 Jan 27;62(2):275-80.
PMID: 14745067 [PubMed - indexed for MEDLINE]
<http://www.neurology.org/cgi/content/abstract/62/2/275>

"Conclusions: Fatty fish and marine omega-3 PUFA consumption was
associated with a reduced risk and intake of cholesterol and saturated
fat with an increased risk of impaired cognitive function in this
middle-aged population."

Helland IB, Smith L, Saarem K, Saugstad OD, Drevon CA.
Maternal supplementation with very-long-chain n-3 fatty acids during
pregnancy and lactation augments children's IQ at 4 years of age.
Pediatrics. 2003 Jan;111(1):e39-44.
PMID: 12509593 [PubMed - indexed for MEDLINE]
<http://pediatrics.aappublications.org/cgi/content/full/111/1/e39>

"Conclusion. Maternal intake of very-long-chain n-3 PUFAs during
pregnancy and lactation may be favorable for later mental development of
children."

Wainwright PE.
Dietary essential fatty acids and brain function: a developmental
perspective on mechanisms.
Proc Nutr Soc. 2002 Feb;61(1):61-9. Review.
PMID: 12002796 [PubMed - indexed for MEDLINE]
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=12002796>

Horrocks LA, Yeo YK.
Health benefits of docosahexaenoic acid (DHA)
Pharmacol Res. 1999 Sep;40(3):211-25. Review.
PMID: 10479465 [PubMed - indexed for MEDLINE]
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=10479465>

Kalmijn S, Feskens EJ, Launer LJ, Kromhout D.
Polyunsaturated fatty acids, antioxidants, and cognitive function in very
old men.
Am J Epidemiol. 1997 Jan 1;145(1):33-41.
PMID: 8982020 [PubMed - indexed for MEDLINE
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=8982020>

"This study raises the possibility that high linoleic acid intake is
positively associated with cognitive impairment and high fish
consumption inversely associated with cognitive impairment."

--
Matti Narkia
.

Relevant Pages

  • Re: Almond skins help prevent LDL oxidation
    ... >>> Vegans may have less heart disease than meat eaters, ... >First: your claim: Vegans get degenerative brain diseases. ... fatty acids, lower blood pressure, and lower plasma lipid ... Then let's find some facts about DHA. ...
    (alt.support.diabetes)
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    (sci.med.nutrition)
  • Re: Red Meat NO GOOD, Veggies no protection.... NOW WHAT?
    ... > not apply to vegetarians in US because of the wide supplementation.) ... ' Given the rate of conversion of ALA to EPA and DHA, ... processed foods and deep-fried foods rich in trans and n-6 fatty acids. ...
    (sci.med.nutrition)
  • Re: Red Meat NO GOOD, Veggies no protection.... NOW WHAT?
    ... > not apply to vegetarians in US because of the wide supplementation.) ... ' Given the rate of conversion of ALA to EPA and DHA, ... processed foods and deep-fried foods rich in trans and n-6 fatty acids. ...
    (sci.med)
  • Re: Red Meat NO GOOD, Veggies no protection.... NOW WHAT?
    ... > not apply to vegetarians in US because of the wide supplementation.) ... ' Given the rate of conversion of ALA to EPA and DHA, ... processed foods and deep-fried foods rich in trans and n-6 fatty acids. ...
    (sci.med.cardiology)