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Quality of dietary fat and risk of Alzheimer’s disease and dementia in adults aged ≥50 years : a systematic review

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dc.contributor.author Nwaru, Bright I.
dc.contributor.author Dierkes, Jutta
dc.contributor.author Ramel, Alfons
dc.contributor.author Arnesen, Erik Kristoffer
dc.contributor.author Thorisdottir, Birna
dc.contributor.author Lamberg-Allardt, Christel
dc.contributor.author Söderlund, Fredrik
dc.contributor.author Bärebring, Linnea
dc.contributor.author Åkesson, Agneta
dc.date.accessioned 2022-12-21T01:05:21Z
dc.date.available 2022-12-21T01:05:21Z
dc.date.issued 2022-07-28
dc.identifier.citation Nwaru , B I , Dierkes , J , Ramel , A , Arnesen , E K , Thorisdottir , B , Lamberg-Allardt , C , Söderlund , F , Bärebring , L & Åkesson , A 2022 , ' Quality of dietary fat and risk of Alzheimer’s disease and dementia in adults aged ≥50 years : a systematic review ' , Food and Nutrition Research , vol. 66 , 8629 . https://doi.org/10.29219/fnr.v66.8629
dc.identifier.issn 1654-6628
dc.identifier.other PURE: 65514985
dc.identifier.other PURE UUID: be82ae6c-0c6f-4d9d-9c84-ede7497da339
dc.identifier.other Scopus: 85135196462
dc.identifier.other unpaywall: 10.29219/fnr.v66.8629
dc.identifier.uri https://hdl.handle.net/20.500.11815/3749
dc.description Funding Information: This study was funded by the Nordic Council of Ministers and governmental food and health authorities of Norway, Finland, Sweden, Denmark, and Iceland. Publisher Copyright: © 2022 Bright I. Nwaru et al.
dc.description.abstract Objective: To identify, critically appraise, and synthesize evidence on the effect of quality of dietary fat intake and different classes of fatty acids on the risk of Alzheimer’s disease (AD) and dementia in adults aged ≥50 years. Methods: We searched MEDLINE, EMBASE, Cochrane Central of Controlled Trials, and Scopus for clinical trials and prospective cohort studies published until May 2021. Two reviewers independently screened retrieved literature, extracted relevant data, and performed risk of bias assessment. Classes of fatty acids included were saturated fatty acids (SFAs), trans fatty acids (TFAs), monounsaturated fatty acids (MUFAs), poly-unsaturated fatty acids (PUFAs), and their subtypes and sources. Given between-study heterogeneity, we did not perform meta-analyses but narratively described findings from the studies. Results: From 4,491 identified records, five articles (based on four prospective cohort studies) met the inclu-sion criteria. Three studies had an overall serious risk of bias, while one study had a moderate risk. Overall, we found no robust association between intake of any fatty acids type and the development of AD and dementia. For example, for SFA and TFA, there was contradictory associations reported on AD: one study found that each unit increase in energy-adjusted intake of SFA (risk ratio [RR] 0.83, 95%CI 0.70–0.98) and TFA (RR 0.80, 95%CI 0.65–0.97) was associated with a decreased risk of AD, but not dementia. For PUFA, one study found that higher quintile intake of marine-based n-3 PUFA was associated with a decreased risk of AD. The intake of other fatty acids was not associated with the outcomes. The certainty of the overall evidence was inconclusive. Conclusion: We found no clear association between the intake of various classes of fatty acids and the risk of AD and dementia in adults. More well-designed prospective studies are required to clarify these findings.
dc.language.iso en
dc.relation.ispartofseries Food and Nutrition Research; 66()
dc.rights info:eu-repo/semantics/openAccess
dc.subject Alzheimer’s disease
dc.subject cognitive disorders
dc.subject dementia
dc.subject dietary fats
dc.subject fatty acids
dc.subject middle age
dc.subject Food Science
dc.subject Nutrition and Dietetics
dc.subject Public Health, Environmental and Occupational Health
dc.title Quality of dietary fat and risk of Alzheimer’s disease and dementia in adults aged ≥50 years : a systematic review
dc.type /dk/atira/pure/researchoutput/researchoutputtypes/contributiontojournal/systematicreview
dc.description.version Peer reviewed
dc.identifier.doi https://doi.org/10.29219/fnr.v66.8629
dc.relation.url http://www.scopus.com/inward/record.url?scp=85135196462&partnerID=8YFLogxK
dc.contributor.department Faculty of Food Science and Nutrition
dc.contributor.school Health Sciences

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