Can An Omega-3 Fatty Acid Slow The Progression Of Alzheimer's Disease?

Nutritionists have long endorsed fish as part of a heart-healthy diet, and now some studies suggest that omega-3 fatty acids found in the oil of certain fish may also benefit the brain by lowering the risk of Alzheimer's disease. In order to test whether docosahexaenoic acid (DHA), an omega-3 fatty acid, can impact the progression of Alzheimer's disease, researchers at Washington University School of Medicine and Saint Louis University School of Medicine will evaluate DHA in a clinical trial sponsored by the National Institute on Aging (NIA).
The local effort is part of a nationwide consortium of leading Alzheimer's disease researchers supported by the NIA and coordinated by the University of California, San Diego. The trial will take place at 52 sites across the United States. It seeks 400 participants age 50 and older with mild to moderate Alzheimer's disease. Joseph Quinn, M.D., associate professor of neurology at Oregon Health and Science University, is directing the national study. James Galvin, M.D., M.P.H., at Washington University School of Medicine, and George Grossberg, M.D., at Saint Louis University School of Medicine, will conduct the study locally.